The char siew was not bad, as I remembered it from Keong Saik Road – sweet, caramelised in parts and fairly tender. The sio bak was so so though – the crackling was thin and not so crackling.
Though roast ducks have a tendency to have a thick layer of white fat on it, this was just the right amount as the fat melted like butter and gave the meat an extra fragrant burst of flavour. It was oh so sinful, but oh so good.
very good wanton noodles, qq noodles and excellent chilli & sauce.
I enjoyed eating Foong Kee's char siew with their egg noodles.