Chef Kelvin also mentioned that he learned his Hong Zao Ji (Chicken with Red Glutinous Rice Wine) from his other grandmother, another dying dish that is very difficult to find. I’ll be sure to head back for that, which is only available on Friday and the weekends!
Though not the best, Shiok Shiok Noodles does serve a decent bowl of noodles.
Frankly, when I see this kind of char siew, you would notice a slight frown on my forehead. This kind would likely be lean and bland. Turned out they were tasty with a tenderness added with a bit of delicious fat in every bite. Pork lard was crispy although I would prefer them bigger!
