Street food

Past by Chang Shun a week ago getting really tempted by the smell of their roast pork and thought I had to make a visit real soon.

Indeed, this was worth the try as all the elements come pretty well-executed; the star had to be the roast pork too which was simply delightful. The noodles were springy and laced in a good amount of sauce, while the Char Siew was definitely better than the average — charred and coated in a slightly smoky, sweet exterior though pretty lean and a little too thinly-sliced. The roast pork was spot-on; biscuity crisp skin, flavourful rub, fatty meat with a chew and a layer of gelatinous fats in between the meat and the skin that gives a good chew. Even the soup is worth mentioning — carries a little sourness from the preserved vegetables with a tinge of spiciness that helps to kill off any lingering meatiness. It's early in 2017, but I reckon I found the roasted Pork I have been looking for — there could be better, but this is already pretty hard to beat.