But I have to say - best Ngoh Hiang in my life. It's the moment where you would shout - "shut up and take my money!" if you are brave enough to do so at the National Kitchen.
Savouring it bit by bit - the uber crisp bean curd skin that was super crisp yet without the greasiness, the chunky (not minced) chicken meat wrapped inside that gave it THAT bite - bouncy and tender, while the flavours of the prawn and crab slowly creep up at you. Loving how water chestnut is added for that crunch among all the meat. For additional flavour, dip into the sweet gooey sauce accompanying the dish, giving your Ngoh Hiang more dimension to its taste.
Everything here at the National Kitchen is made from scratch which definitely warrants the price tag.