I like the one at jln besar, they have also expanded to 2 shop spaces for few mths already. The 1st time I tried this Hainanese curry rice was 17 years ago.
I like it, like to order kong bah,sotong,curry veg and chicken wing.Yum...
The original pushcart menu was curry rice, pork chop, kong bak, cabbage, fried egg only. There was not much choice, but queuing time could be up to up to 2 hours after midnight shows on weekends. That was how good it was. All the additions, chicken wing, sotong etc. were gradually added after moving to coffeeshop stall.
The curry and pork chop were special recipes star attractions. Only two persons know and both are dead. 11 Fingers and his wife weren't even trusted with the recipes, but of course after so many years, they figured out at least some kind of imitation which is good enough by today's much lower standards.
The original kong bak relied on the availability of freshly slaughtered pork and homebrewed dark soy sauce, both unavailable today and couldn't be replicated today even if one knows the recipe.
The original rice was first cooked and then steamed soft in wooden bucket, just like traditional Ngo Hiang beehoon fried first then steamed soft on cane tray. Always more delicious but more expensive than regular cooked rice or fried beehoon.
The stewed cabbage was a common stew but it somehow went along very nicely with the special curry and rice. The fried egg, well, also nothing special except the skill to fry fast and neat.