So I've just started getting 梅菜 (stewed preserved mustard greens) with curry from Hong Seng Curry Rice. I think I like this combination, at least from them, than the one with chap chye even though I'm stacking two punchy flavours together. Great with those fried eggs. That's curry chicken on top if anyone was wondering. A less than one thigh portion of thigh meat that came with potatoes.
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