The char siew is good, no doubt. Great balance of meat and fat, and perfect char around the edges. The ribs too. But the siew yok was terribly uninspiring. Fair enough to argue that it's a duck specialist after all, but a little more effort would be appreciated. Too much fat that results in an undesirable jelly-like texture though the crust has a good crunch. Not much flavour from the meat too. Let's stick to the duck instead. Ok, that's all.