Five Spice Rolls wrapped in tofu skin and fried to greasy perfection + fried egg rolls + fried tofu + fried battered thingy with whole shrimp embedded in it served with a piquant dippping sauce.

BRIEF: “Penang-style inspired minced pork, five spice powder and light soya wrapped in bean curd skin and deep fried till crispy.” SOOT’S TAKE: I really enjoyed this and it was no wonder because it was done Penang-style.

The best dish of them all.

“Minced free range pork, prawns, shiitake mushroom, water chestnut wrapped in beancurd skin, deep fried till crispy.”

Excellent with the sweet chili dip (2nd pic).

Ordered (on our waitress’s recommendation) in place of their unavailable fried chempedak stuffed with scallops which I really wanted to try. These were decent but by no means exciting.

Pork wrapped in fried beancurd skin that’s pretty great with the accompanying sambal belacan.

Super greasy.

When you blend whatever meat and vegetables you have on hand, season the mix with five-spice powder, then roll a sausage of it inside a beancurd skin and deep-fry the sucker, you get this Chinese-influenced SE Asian side.

My least favorite of all the dishes on the table.