i still prefer sinkie laksa over penang laksa. penang laksa too sour with tamarind. also, can’t find sinkie style fried hokkien mee in jiuhu. theirs very dark and saucy. their roti canai cannot fight with prata from springleaf. their huat dan ho also not up to par with sg’s char hor fun (if stir-fried properly). due to competition and density of eateries in sg, sinkie chicken lice has evolved to more like a boneless version. jiuhu chicken lice too boney, little meat and full of skin. give it 6.9 more years, and local cuisines on both sides will diverge more as sg evolves comfort food for the rat race yet picky eaters who are willing to shell out $6.9 for modern fast food style fancy nasty lemak. jiuhu is still in 1969 when it cums to roadside food. unsanitary, wok hei kills all germs and bacteria, no crazy fusion, back to basics, authentic, ai lai mai suak value.
