For the uninitiated Kong Bak Pau is braised pork in a dark sauce which is then served in a separate small steamed bun. The bun is soft and light and the pork is cooked so that it literally melts in your mouth. Decadence is to order additional buns to soak up the remaining sauce. The steamed fish here is also another favourite, as is the fried prawn and asparagas. The restaurant has a selection of alcoholic and non-alcoholic drinks. Reservations are usually a necessity during weekends (it is a favourite for wedding banquets) and festivals when it fills up early.
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