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2011-08-30
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I remembered eating this back in the past for my breakfast and it is good to know that they still maintain the quality of their food. Instead of getting the char siew pau, I got the char siew sou instead. The char siew used is like the HK style char siew which is more brownish than reddish. It is both sweet and a little salty. The pastry is also quite thin which means more char siew. Worth it!
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