The char siew here was more evenly tender, caramelised and charred with no cris. The sio bak was better flavoured and fatty, with the crackling still solid and crispy. The noodles were a bit softer and in a more watery than greasy sauce, and was not bad.
While I had kept them in my "To Eat" list for quite sometime, I'm quite happy they have a stall in the West now. They had relocated from New Upper Changi Road (Bedok) after facing some rising cost challenges.