Standards are consistent again, and their sambal is saltier than before so there's no need to add sambal anymore. I have been eating here for years so I'm quite aware of the small adjustments he's making

Ps
Chatted w him quite a bit this time since there's no queue, the man is a legend. He really just looked at another stall and stole their technique, went home and tried 3 times, then opened a stall himself decades ago. What immense courage

He also told me his pork ribs took 6 months of adjustment after that, and from the perfection that is his pork ribs it's very evident the amount of hard work he puts in

Apparently on good days he goes thru about 50kg of pork ribs which is really insane, partly cos he's pretty generous w it, esp for long time customers