The queue is long, so that's a sign of this institution's popularity.The pork chop is pre-cooked. So the battered crispy skin is really just a soggy mess once it arrives at your table within 5 minutes of ordering, on a plate flooded with gravy. Hainanese style pork chops and gravy used to be something else quite entirely.Anyway, I think this points to the popularity of the dish, to the extent of them pre-cooking them in large batches. It makes me wonder how many people who ordered it are first timers, and how many of them will order it again. The restaurant's toast is pretty average, with the kaya (coconut jam) poor in quality- the texture is grainy and clumpy, which points to a huge mess up during the process of making it. It's a major no no. The fried rice is made tasty with the generous use of MSG.The black coffee leans towards the sour end of flavour.The marble cake, is nowhere near as good as the butter cake they used to serve at their original location. Oh I bloody miss that.I know, it seems like there's nothing positive to say about the food here. Somehow though, this makes it the overall experience somewhat enjoyable, due to the old school setting, with a patronage that comprises of multi generational families, young nuclear families, well dressed young hipsters, scruffy travellers, travellers who have gone native after marrying locals...Oh, look out for that old photograph of the restaurant's family ancestor behind the counter. The current young boss at the till looks just like him.
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