I found out about this place which is located just across the street from Loo's Hainanese Curry Rice (#01-15, 58 Eng Hoon Street) from television.
The food was at best average tasting in general and the carbs, rather unappealing to me. It was definitely because of the slightly soggy noodles that came drenched in a starchy sauce (a dislike that I have) and the cooked rice that was dry and beady. Certainly wasn't the vision of food that had come from the claim of being Hong Kong styled roasts. Not with those dry roasted meat it would live up to their claims.
What was interesting from the stall was an item that was called ya jiao bao; a literal translation from Chinese into 'duck leg wrap' and was essentially a portion of duck feet with intact bone that used the skin that secured a bundle that consisted of pork, duck liver and yam. These were dipped in a sweet glaze before being roasted. While that sounded great, the final product suffered from tough chewy meat and even chewier skin that involved more than a little effort to eat.
This stall also does a very tasty (and rather livery if I might add) sweet and savory liver sausage packed in a lightly chewy casing. That was delicious.