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Pig skin, sliced pork, cai xin. Reliable dishes. Curry gravy was top.
Minced meat, pork chop, scrambled egg. Tough day because barely any dishes left. Everything was still tasty, especially the pork chop, but it was hard to enjoy when everything's cold. Even the chilli finished.
I make a beeline for here when there's few people. Fishcake, diced chicken, tang hoon cabbage. The fishcake looks homemade and I felt I could trust them. I was validated. It's crunchy but not hard, and it's yummy. I ran out of gravy and went back to get more.
This ordinary-looking stall deserves a page because it's that rare Singapore-style caifan and it's delicious. The queue is intimidating. But it says a lot to be impressed by tang hoon cabbage, pig skin and diced chicken. The secret was everything was cooked properly and with heart, like homecooked food, unlike Malaysia-style caifan where it's just a business.
