First off, the brownish-green exterior is a little off-putting. Note that no one complained when McDonald’s did it with their nasi lemak burger. Why? Because the colour actually signified something - the presence of coconut essence, which paralleled nasi lemak’s coconut rice. Yet, on the first bite, it’s clear all the crust contains is food coloring.

On the inside, the sambal chili unfortunately lacked the “shiok” factor. Overly sweet and insufficiently flavorful, it only served to bind ingredients together as a generic base sauce. To be fair, I’m a chili aficionado who isn’t easily pleased but the fillings fell short of expectations too; ikan bilis were soggy, peanuts at that stale semi-soft stage, all mushed among unidentifiable strips of who-knows-what...ugh, what a disappointment.

I had high hopes for old Chang kee, but my final verdict? Stick to their signature curry-o puff!