Have been a loyal patron of this stall for a few years. Honestly, I am not a fan of their char siew. Not roasted to a good charred extent, but in fact seemed to be just dry pork meat pieces. The accompanying sauce didn't aid in improving the meat's flavour, for it tasted like a sweet gravy with red colouring.

On the other hand, the roasted pork belly, sio bak, was and has always been the highlight here. Its popularity could be demonstrated by the overwhelming orders during CNY, where even preordering led to delayed collection timings as they just couldn't roast the meat in time. Crispy crackling skin with a good mix of juicy fats and tender meat don't disappoint. You can tell that it's well marinated with spices, salt, pepper from the aroma in each bite without being overly salty.

Other tips to take note:
1. Get a free bowl of soup to go with your meal, it's refillable too!

2. Ask for the herbal dang gui gravy with wolfberries to be drizzled on the rice as an alternative to the ordinary dark soy sauce!

#BurppleChinatown