The Gravy Slather
The secret is the combination of at least two gravies: a thick, mild Hainanese curry and a dark, savoury lor (braising sauce). When they mix on the rice, they create a gooey, salty, spicy sludge that is better than the sum of its parts. The rice should be completely hidden.
The Scissor Symphony
Watch the uncle at the stall. The sound of rapid-fire metal scissors snip-snapping through crispy pork chops and braised cabbage is part of the experience. The pork chop must stay somewhat crunchy even under the weight of the curry.
Quick answers
- Is it very spicy?
- The curry is usually more fragrant and lemak (creamy) than it is fiery, making it suitable for most people.
- What are the standard sides?
- Most people order the breaded pork chop, chap chye (stewed cabbage), and a fried egg or braised pork belly.