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.
The wok hei was there, but there was a bit of the iron or cockle taste that I didn’t like so much. They were also very sparing in the use of sweet sauce. Not bad, but I won’t travel out there and queue for this.
Granted, the broth wasn't anything special, but I'd eat it again.
I just had lunch at Cheng San hawker centre and was exploring the neighborhood when I strolled past the roasted delight stall at Happy Hawke...
Recommended by Miss Tam Chiak. The mee siam was slightly nutty, sour, almost light and citrusy, with slight thickness and some fragrance from the crispy tau pok shreds. Something different and bit atypical, with the flavour growing on you.
