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Date visited: 19/5/2018 (Sat, 12:30pm)

Ngoh hiang (dialect for “five spices”) has its roots from the Hokkien and Teochew dialect groups.

The Hokkien-style ngoh hiang stalls are very rare these days and they offer classic items like meat roll (popularly known as “ngoh hiang”), liver roll, pink sausage and egg lard cake. I didn't choose the liver roll though.

For the three classic items chosen, they were all handmade by the stall.

My favourite was the handmade egg lard cake. They are crispy on the outside. They are so rare that I have not really seen them outside before, at least not at the Teochew Ngoh Hiang stalls I have frequented.
The pink sausage had a good balance of lean meat to fat ratio.
The meat roll was meaty and flavoursome.

The chilli sauce was savoury, but too watery.