The gravy was the right viscosity and that wonderful fermented soy bean (tao chionh) flavour, savoury touch with the mushroom and the sweetness of the pork. This was divine; better than my mother’s (and grandmother’s). I don’t know why this hasn’t appeared on the foodie’s radar; maybe the locals are hiding it from the rest of the world. A small 35 or 40 seater hidden inside a hotel; this is an awesome find, wait till you hear about the Chap Chye!