To my surprise I saw a plate of piping hot char kway teow being delivered to the table beside me at Song Kee, which as far as I know only had fishball noodles in all their glorious variations on the menu. It was only after I had finished my meal that I realised they had taken over the vacancy next door and were in the midst of transforming it into what looked like an air-conditioned “tze char” restaurant.

Curious, I ordered a plate to try even though I had already eaten. It is a decent rendition, with a nice level of smokiness and pork slices in place of fishcake, but could definitely do with stronger seasoning and a dash more lard, but that’s probably due to the chef being new and the kitchen still working out its kinks. Will definitely be back to try again when the restaurant proper officially opens.

Taste: 3/5

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