The soup is salty and sour but in a good way.
If you really like sour vegetable soup, then you'll love this.
The soup is infused with a faint sweetness from the duck meat.
The sourness came from the sour vegetable and asam as seen in the picture.
At this juncture, I have reasons to believe that Nancy kitchen may I made their own preserved sour vegetable judging from its colour and flavour.
I would say, this is my top favourite in Nancy kitchen.

The bean curd sheet that is wrapping the lobak is being deep fried to golden brown and crispy.
The pork lobak is infused with a lot of spices and pepper too.
The combination of filling is good although I can't really tell what's in its mixture other than pork and carrots.
It is also served with lettuce as a decor.
I can smell the lobak a mile away.
It's a must try!

The Popiah is tasty but too spicy just like their top hat.
The spicy flavour is accompanied by numbness to the tongue.
At this point, I have reasons to believe that both Popiah and top hat actually shared the same sauce.
The ingredients are radish, bean sprouts, scrambled eggs and lettuce.
I would really suggest that you go for the Popiah and top hat last as its spicy and numbing flavour could ruin your tastebuds on other dishes.

The Pai tee is tasty and spicy beyond reason.
Not for the faint hearted I would say.
The spicy flavour is accompanied by slight numbness to the tongue.
The hat (crust/basket) is big and crispy.
The cucumber and radish are coarsely sliced.
There are eggs, fried shallot and coriander in the hat.
Overall, the flavour of the ingredients are over powered by the spicy sauce.

During my last visit, I've ordered three dishes to try out Portuguese style seafood.
The first dish is BIG clams in ginger and cili padi soup.
I couldn't stop drinking the soup after my first sip because the soup is tasty and I can tell that the clams are VERY fresh from it.
Secondly, stir fry brinjal in Portuguese style seasoning which tasted like a combination of five spices powder, fried chicken powder and salt.
This is the BEST cooking style for brinjal which I've had by far.
Last but not least, salted egg crab but the crab is not fresh. 
The total bill is really cheap.
Will try their Portuguese baked fish next time!