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- Opted for thick bee hoon which paired with the dark orangey soup that had a peppery umami with a subtle sweetness!
- Taste had a combined flavour of prawn soup and pork broth from the pork belly, pig’s skin and pork lard, though I’d prefer just a prawn soup base that’s richer 🍜
- Prawns were fresh although many of the clams’ shells were closed.
- Contained crispy prawn fritters, sausages, savoury ngoh hiang, fishcakes, dough sticks fried till golden brown and tau kwa which was my fav, moist with the right firm texture!
- Sweet pink sauce and spicy chilli were homemade and complemented well.
- Lemon citrusy notes balanced the sweet barley water, refreshingly cooling 🍋
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