1.5 munchies: Despite after having been wok-fried with dried shrimp, cuttlefish and yam cubes, there was no wok hei or whatsoever flavours infused into the cloyingly-thick porridge; topped with spring onion and crispy lard. I found myself digging in to the well-marinated Crispy Garden Chicken with fried sliced ginger for some taste instead.

Could someone enlighten me how did this pot of blandness become such a hit? Because honestly, I'd very much rather have a bowl of Teochew muay to go with the sides.