This is one of owner and chef Steve Chia's signature items. Formerly in charge of steamed dishes at the iconic Sik Wai Sin in Geylang, he struck out on his own soon after his younger brother Desmond left to start Sik Bao Sin, and opened Eat First in Siglap.

The springy pork patty made from hand chopped meat mixed with its own fat and cartilage is not only steeped in family legacy(the recipe having been handed down by Steve's father), but also in its own delicious meat juices and oil. Perfect with a bowl or two of white rice.

It's no wonder this no-frills tze char restaurant has gotten Marco Pierre White's stamp of approval.

Taste: 4/5