The Seng’s traditional wanton mee was quite average, serving the thicker and harder type of thin noodles that was more traditional, and which I didn’t like as much. The wantons and char siew were average, although the sauce was quite nicely savoury sweet, and the pork lard crispy and plentiful.
The pork char siu was also well-prepared. We thought that the weakest component in the dish was the noodles. It was fine but a tad too soft. We would have preferred it to be more springy or al dente.
The food is good and we like it very much but one thing that bothers us is that the meal has too much sodium; most dishes walk the line between salty and overly salty but luckily, they don’t cross the threshold.
The Duck Confit, I felt personally, if it was cooked in its own fat, should not have been shredded this way. Losing all its juices and tenderness as a whole piece.