Dim Sum

When you have unsatisfying breakfast, always go for a second round of good food. This Cantonese-style chee cheong fun is surely a perfect second round. The generous amount of succulent prawns within the silky smooth rice noodle sheets. I am not a big fan of black sauce and somehow they mix the black sauce with the chilli, but I didn't regret giving it a try. It was a lovely balance of sweet and savoury in the gravy.

While most people enjoy the flaky egg tart shell, I always prefer the crumbly pie crust texture. This stall offers a decently wide options of dim sum and egg tart is always a must-try at any dim sum place. They may not have the caramelised golden layer on top (which comes from milk fat) but the custard is sooo silky and fragrant that I can't stop munching it.