Zichar

An unusual dish. Strong taste of curry.

A candidate for my last meal. The shiokness of the deep-fried enoki and the shiokness of the sauce. Yums.

It was braised tofu, except the meats were mock.

This had a funky name but I've forgotten. And I used singular because it seemed to be meat off a single rib? A signature dish apparently and the plating pointed to it, but really ordinary.

The name and look didn't reveal much, but this was damn spicy. But shiok kind of spicy!

Looks underwhelming, tastes underwhelming. Sotong was too tough. And the batter very no effort right?

Not as shiok for a usually shiok dish.

Compared to my other flavour, the crayfish here was done better, successfully blending with the cereal.

The crayfish were fresh enough but didn't absorb the sauce. The sauce on the other hand was less salty than some places and therefore easier to eat.

Ordinary.

Surprise, surprise. Hokkien mee at this zichar stall doesn't by default mean the black sauce version. They have this prawn version too. Except the noodle used is the same as black and it tasted more zichar wok hey than braised.

Zichar pork ribs without bones are always better than bones. You can imagine how good this was, mainly because it's rare to screw this up.