Sio bak's skin crackles like biscuit while the layers of meat and fat are so perfectly balanced. The char siew has great char and caramelisation, and that shallot-infused, molasses sugar-chocked, dark soy sauce-laden gravy is just too cray cray that your heart might skip a beat. While I've had better roast duck, I can't deny that the skin is perfectly, thinly crisp and the meat is wonderfully juicy and reeks beautifully of five spice. Ok, that's all.