This plate was $4, but the portion and amount of lup cheong, fish cakes and cockles given was pretty generous.
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An expert melding of lard, chili and sweet sauce delivered a robust and gratifying burst of umami and sweetness, with just the right amount of spicy oomph. Uncle's mastery also imparted a delicate kiss of smokiness from the wok — just noticeable, but not striking. Really good rendition, the best though? Not sure about that.