It's normally difficult to pass on the dim sum on the weekends at this place so we got a little something on the side plus dim sum so that we could have both. Their braised cuts of offal/meat were tasty as usual. Today was pig's tongue, some duck and duck liver. All nice. Thinly sliced for tenderness and to pick up the spiced braising sauce.
We tried a kuey teow dish which presumably is what's also commonly referred to as cai por kuey teow from restaurants that do Teochew food. This was more refined, had a lighter hand with the salt and altogether pretty enjoyable even though I could barely detect any of the preserved radish bits in there. Pretty sure the bits of deep fried pork lard helped.
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