I'd been to this kopitiam many years ago, but it recently got refurbished. Now it features outlets of King of Fried Rice as well as Chef Wei HK Cheong Fun. The latter has been getting a lot of attention lately, commanding a longer line than the former when we arrived this morning. The good thing is that the changfen were delicately made to order and came with a nice chili mixture. But it wasn't so great that it was worth the wait. If anything, it just made me wonder if Yin Ji was still around in Singapore.
A couple of stalls down was a shared space doing both Teochew fish porridge and char siew noodles. It looked like a corporate chain called Lee Kwang Kee, but I wouldn't have known it based on the food. The char siew was impressively smoky, while the broth carried a mild scent of Chinese herbs.
What was even better was the fish soup, which came with a selection of different types of fish while the fried fish was served in a separate bowl. Now, the fried fish had clearly been sitting around for a while, and frankly it wouldn't have made a difference had they just thrown it into the bowl. But the broth was pleasantly murky, all without needing the addition of milk, and they also provided those awesome Teochew brown beans that I like so much.
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