Prawns were cooked nicely, the chili was aromatic and sweet, and the fried shallots had a nice spring onion smell. Pork lard was the crumbly type and the kway teow was cooked perfectly(on the softer side which I like). However the prawn balls just tasted like CP's shrimp wanton filling ground up(not that there's anything wrong with it, but unlike other versions this one breaks apart into the mince with the slightest chew). Pork was nicely charred and the sweet glaze was nice, but the pork itself was not seasoned or marinated. Finally the prawn soup is really quite different, which has a special smokiness and is light on flavours. Prefer the usual soup more since this one lacks in prawn flavour.

One thing that's clear is that it's different, but for something that's not obviously better, esp since my standard is pitched at seng heng's level(yuhua market), it's rather pricey for the amount of ingredients