The ngoh hiong was clearly homemade, tasty and savoury with various ingredients and waterchestnut within, although I felt that the fillings was too evenly ground up. The sotong was tender yet qq, cooked in a potent and fragrant sambal. Definitely worth coming back again to try the other dishes.
Our final dish of lor bak was saved for another meal. We had too much pork for one day!
The simple, traditional dishes at The Curry Wok is something I will be back for, especially when I am yearning for some comfort food.
Fish Head Curry which was fragrant and packed with flavors. Would love to have some bread to mop up the curry sauce.