Strike gold with Keng Eng Kee’s Mixed Platter 黄金三拼 which features their home-made Prawn Rolls 虾棗, specialty Mingzhu Roll 明珠卷 and You Tiao 油条. Stuffed with ingredients - salted egg yolk, prawn, ham, mushrooms and parsley in fried tau pok shell, the Mingzhu Rolls offered crunchy enjoyment and a nice change from those boring old spring rolls. A seemingly elaborate dish, the layered textures and flavours were pretty good too. However, the plump Prawn Rolls/ Hay Chor were the highlight for me. Well-seasoned and fried perfectly, the insides were juicy and moist while the exterior a golden crisp. Made with a blend of minced pork, carrot, prawn and water chestnut wrapped in beancurd skin; the meaty mouthfeel was simply a win. I also prefer to eat my hay chor douse in sweet sauce so I get a great mix of sweet and savoury. And though pricey ($26, $30, $38, $45, $55), the sharing platter wasn’t too greasy or jelat.