I don't think I've ever had cart noodles before, so I can't really make a proper comparison.
The black vinegar is more sweet than sour but there is a bottle of vinegar on the counter for customers to help themselves to for a sharper taste. Chef Sham uses the Chan Kong Thye (aka doggy brand) black sweet rice vinegar which he proudly displays all over his stall.
This collagen soup is comparable to those that you have in Hai Di Lao or Beauty In a Pot but I would choose Chef Sham’s soup over those any day for its affordable price!
Must Try dishes are Chef Huang De Ming's signature Garlic Steamed Fish Head, ku lou yok, beef with fermented bean sauce, chicken with fermented bean sauce, and fried kang kong. I would be back for Yang Ji's other dishes.
At Yang Ji, song fish head is used for its big and tender.
Restaurant quality dim sum at hawker prices. Their charsiu bao and har gao are their star items. The rest are very decent for the $2.30 price tag.
The rack is full of chickens when I placed my order. By the time I finished my meal and return to take a photo of the stall front, only two whole chickens were left. And this is only the first hour of business.
With Foong Kee losing favour due to their rising prices and rougher service, Chang Shun is worth switching camps to.
