Lao Zhong Zhong Eating House

We note consistent commendations for items like the sotong cutlet, wuxiang itself, and particularly the red-colored meat, which some consider among the best they've tasted.

The frying technique is a standout, with items described as crispy but not overly oily, and the tofu maintaining a smooth interior.

The homemade chili sauce is also frequently highlighted as a perfect accompaniment.

While the Chinese rojak and its smooth tofu receive specific praise, some patrons note the absence of red sweet sauce and beehoon, which might be a miss for those expecting a more complete traditional offering.

We think it's a solid choice for a satisfying plate of fried sides, especially if you appreciate well-executed fried items that avoid excessive greasiness.

Verdict: A reliable choice for quality Ngoh Hiang, particularly for fans of crispy, non-oily fried items and a good chili sauce.