We weren't particularly hungry but I didn't want to miss a chance to cross out my list.
Lotus root pork ribs soup.
"Not as good as Na's," said Ming in reference to my MIL's meat & bones-concentrated soups. My own mom cooks soup thin as tap water, so I try to strike a balance between them.
Our favorite anytime anywhere, and this though not excellent but still was good.
Plain boiled chicken.
Slippery smooth, soft and soaked in light chicken broth and soy sauce, this is heaven with the rice, soup and veg. Sabah chicken rice chicken is never this smooth and saucy. With inflation, Sabah chicken rice chicken has gone from bad to worse as they now chop the chicken into slivers as thin as fries.
We agreed that the biggest reason why Singapore chicken rice is better than those in Sabah (and F said, better than even those in West Malaysia) is because they use grade A Thai fragrant rice whereas the chicken rice in Sabah is 3rd grade broken and usually 'hoong' or rice grains that's gone stale.
The thick soy sauce, ginger and chili dip.
Pork and century egg congee (very good, but I could taste the msg) and cuttlefish congee (nah).
We needed to doggy-bag the congee. The bill came to S$40.73/RM90/US$28 including drinks which was okay in Singapore but would be considered expensive in KK, for chicken rice. I wanted to walk home, to burn off the calories, but the others said I was crazy and they would never walk with me so we went home in a cab. Looking at my list, I still need to try Rui Kee Hainan Chicken Rice on North Bridge Rd and Famous Sungai Rd Trishaw Laksa. Maybe tomorrow.