Saving grace for the unhealthy souls was that the meat was tender! For me, I guess I would still prefer the pork satay from my usual stall at Chong Pang; Xu Zhong Xing. p.s. peanut gravy was pretty spicy!
Their traditional black carrot cake was very good, with just the right amount of wok hei, char, sweet sauce and egg distribution, making for a very evenly tasty, sweet and well-gelled plate. There was a liberal amount of chai poh, providing another layer of sweetness and an additional crunchy texture.