And with Chef Kang in the kitchen today, we held our hopes high.
We had the prawn noodles and the hot stone claypot rice as well. Served steaming hot, the rice was no lacking in the crispy burnt rice that we loved.
Although there wasn’t other ingredient than egg, Chef Kang’s crispy pork lard added much flavour to the rice. Comparatively, the prawn paste pork chop took a backseat to the pork lard.
The prawn soup tasted much more balanced and flavourful today, anchored by the man himself in the kitchen. We were glad that the prawn was also fresher. Good move to serve the pork chop on the mesh separated from the soup to keep it crispy.
Previously, the noodles without the pork lard were pretty average; but its taste was certainly elevated with each bite of the fragrant and crispy pork lard cube.
Overall, we still felt that these were a little on the pricy side. But as long as the standards are maintained, we will return for those tasty burnt rice, rich prawn soup and fragrant pork lard.