Don't ask me why mee tai mak can be signature. I detected no reason, especially when other stuff grabbed the attention. The first was the handmade fish paste. Be it balls or cake, they're all authentic, reminding me a little of Malaysia. The balls were springy and fishy, including one special ball that was darker and even tastier. Secondly, they serve one of the best lard I've encountered, not only juicy, but a flavour bomb. Beware though, the chilli is unabashed and they add a lot.

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