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This dish reminded me that not just Singaporeans and Malaysians can pull this off. Many Asians probably can master the wok. If not for the saltiness, this was superb.
The idea excited me and I'm happy to report it's good too. Taste aside, the texture was also brilliant, since there's crunchy seafood and greens, and bouncy egg.
I think a signature, so we ordered alone, without char siew or roast pork. It's very good. Fatty skin and moist-enough flesh.
Not bad. Restaurant quality.
Skilful to have tau kwa skin but tofu inside. It's very light so not really my thing.
Vietnamese chee cheong fun but it's lousy. The rice sheets were bland so imagine biting into a thick roll of them. The sauce couldn't salvage it.
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