The chili used is of a dry type much like HK style 辣椒油. Generous with ingredients and pork lard - even without special instructions. They do add some dark soya sauce, akin to KL style. Overall lacking in minced pork and sliced pork, which I will to prefer instead of the added shrimps. The stall name is now Jia Yuan, the same operator as the Ah Hup Bak Kut Teh in the same coffee shop.
