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Quite firm, almost tofu texture, and not too sweet
Not crispy, the fermented shrimp paste wasn't umami enough either even tho it's salty, and after adding fish they didn't add the noodles proportionally
However, it seems they're still the best cha ca la vong in Singapore?
The banh mi was quite decent, with the crackle. However too much bread inside, it's not hollowed out as it should be, so it's abit dry overall. The caramel pork had decent flavour but abit tough
Good! A carbonated sour plum took getting used to but okay.
You can call this unique or bad. Their fried spring rolls aren't the usual served at most places. It's stuffed with ingredients and even peppery. It's a risk they took. For something so easy to like, theirs felt overdone.
I call this the localised version of pho. The kway teow was very Singaporean and the soup was more kway teow soup than beefy soup. The carpet of spring onion and parsley was quite crazy lol. Beef balls were good but beef slices were quite tough. Overall a disappointing pho.
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