headed to chong pang after wk just nw...
had zi char for dinner... the sweet n sour pork is nice~~~ but the soup was too bland...
after the meal, we went to collect bak kwa...
till now i'm still curious on hw a pc of bak kwa is formed?? did they add colouring to the meat or?? n how did they manage to flatten a pc of meat till this flat sia?
i tried askin darling but i guess he only knows how to eat... -.-
*sorry for the typo in this poladroid pic, shld b 'bak kwa'...
