I don't even eat Song Fa's bak kut teh hahaha but I heard good things about this. Indeed, it's surprisingly impressive. Even the best kway chap is just kway chap but this had some elegance to it. The kway was thin and smooth, and the broth was fragrant. We also tried the "white" kway, which uses peppery broth and minced meat. It's inferior but acceptable. Among the ingredients, the pork belly was superb and the pig skin was the tenderest I've encountered.