Burpple Review of the Day

Suddenly have this craving for potato and there will be only place I have in mind. There I am at this Hainanese curry rice stall on a Saturday night, expectedly behind a long queue of "connoisseur" of this hainanese curry, lor-zhup mixed rice at an unassuming stall at the coffee shop, a stone throw away from other even more famous hawkers: Punggol Nasi Lemak, Mala Hotpot and Heng Long Teochew porridge (getting more crowds then ever after the brawl at the stall which hit headlines in our tabloid & stomp). To be able to by-pass all the above and stay loyal to this local version of curry pork chop rice, I am feeling proud of my fellow queue-mates! And we ought to be proud of this heritage. To think that this must be the definition of fusion food in Singapore some 40/ 50 years ago, when pork chop, curry, chup-chye were combined into this staple rice dish. Who says we have no originality and heritage?

This seem to be a new stall with an eye-catching stall signage - haven't been to Amoy Market for a while. Was there in the evening and the nice hawker auntie was so apologetic there there were no more fried fish. Instead, she offered her separately set aside braised pork 卤肉 (already packed in her own take away bag) to me, the whole lot of them. It was a generous bowl and trust me it taste better than the other famous Lor Mee in this same complex. The soy braised hard boiled egg was perfectly done with a creamy core and super QQ exterior. The best part about Lor Mee is you get to add the garlic, chili and black vinegar to the level that best suit you. To me, I want it all! Probably the only thing missing is some Chinese parsley... but at 7pm at Amoy, you can't ask for more.