A really good bowl of mee pok with spot on flavours in their use and proportion of chili, vinegar and lard. I can really do without the yakitori skewer and onsen egg - not that they are not good. But let's preserve the authentic flavours of a good old bak chor mee, or at least the teochew origins. Fish maw and abalone are not bad ideas, the latter would be too close in concept as Ah Lam's 阿南鮑魚麵. In fact Guan uses the same shredded chili in soy which makes it come close to Lam's flavours.