Breakfast at Cantonese Delights. Queue formed about 10 minutes before the stall opened. It was almost a half hour before we got our food even though we were early.
The stall has both curry yong tau foo and laksa yong tau foo. According to the proprietor, the difference is in the gravy. The latter has dried shrimps (hae bee) and a sprinkle of dried laksa leaf. I'm sure they also forgot to mention that the rempah is different as well,
This laksa bowl has gravy that's nice and lemak and quite drinkable. Out of the 4 curry noodle stalls at Hong Lim, these guys are still numero uno in my books.
Char siew's better than many. It's made in house but they aren't a specialist in these.
A few days later......
Since curry wanton noodles was a thing, I tried curry sui gao noodles. Added fried chicken.
Dumpling's decently sized, has a smooth slurpy wrapper and stuffed with shrimp, minced pork and diced water chestnuts. Not bad.
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