Jiak Kantang

Essentially Bjorn Shen-esque levels of greasy, Friday night bromunch fun. 3.8/5

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?