#宫保鸡丁

Mum’s dinner is Silky Egg Hor Fun (滑蛋河粉) from the Tze Char (煮炒) stall. This dish uses the broad flat rice noodles or kway teow (粿條) to better soak up the thickened gravy.

Both sis and I opted for the Economy Rice(菜饭). Sis had the sweet & sour pork with kung pao chicken while I had stewed potato, stewed fried egg tofu and stir-fried boneless chicken with gingers.