煮炒月光河粉

For some odd reason, the man has been thinking about having a plate of hor fun — fried rice noodles. He didn't know what it's called, but after he described it, I realized that he likes the 'moonlight hor fun' 月光河粉. I don't bother with beef hor fun anymore unless a hotel cafe happens to serve it. Most beef used at these eateries that serve hor fun gives me funny textures and flavors. Yucks. I rather it be a vegetarian hor fun or have it come with pork.

We went to Sin Hoi Sai at Tiong Bahru for dinner. I like its back alley vibes and convenient location. Importantly, they have a seafood and pork moonlight hor fun. Yes, it's the dry hor fun with a raw yolk atop. The man was ridiculously happy with this plate of carbs. Bamboo clams, steamed tofu, and salt and pepper prawns gave him the proteins that he needed.

I haven't been here for ages. I rarely want to eat zi char because of how greasy the dishes can be. Sure, I can ask for less oil and less salt, but still, the nature of the wok-fried things make it hard for any dish to go lighter. Even its vegetables can be drowning in oil if the kitchen doesn't bother. 

I was pleasantly surprised by the food tonight. The dishes were still a tad greasy, but not as bad as I had expected. The kitchen has indeed gone lighter on using oil and salt by default. I had bravely ordered a pork rib and watercress soup. It might a tad salty for some people, but it tasted great to me. We didn't order the one pot at $43. We had one that's >$10; it came in a giant bowl sufficient for 3-4 persons. Wow.