I have not seen such exquisitely plated siew yuk which are uniform in the cut and composition of the meat. The crisp layer on top is radiant (not PS-ed) not charred and the meat was in glowing pink, not overly roasted. Not only did it impress in appearance, the pork was, yes fatty, but at the right level that doesn’t make you stop at one, or two, or three, for that matter who’s counting?