Baby, this is what we came forrrr. The char siew was not overly sweet, and came in a nice 1:1 fat-to-meat ratio. Not a big char siew fan, but I enjoyed the rendition here. The roast pork was absolutely delicious as well — crispy, crackling skin with more meat than fat, which means it doesn’t get too jelat — just how I like it! Pro-tip: do dip the roast pork in the schmear of mustard sauce provided on the wooden platter, as it works well in providing a nice tangy balance to offset all that meaty greasiness.