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You probably have hear the Malaysia’s plan to gazette the bak kut teh as the heritage dish. The Malaysia version of bak kut teh is always associated with the herbal taste.

And you can try it in some of the places in Singapore, including this stall called the Parkson Bak Kut Teh at Ang Mo Kio coffee shop.

Parkson is also sound as Klang in Chinese, serving authentic Klang bak kut teh in Singapore. Which has more ingredients as compared to Singapore peppery style of bak kut teh. There’s meat, liver, beancurd, veggie and mushroom in it.

Found this Thai food stall when searching for wha to eat at this coffee shop, called the Ying Thai.

Good selection of Thai foods offered from this stall, and I choose this Garlic Pork Rice.

Comes together with a slide of sunny side egg. The garlic pork is really crunchy and taste well with the chilli sauce.

Happy to see that it is as popular here at amk as it was when it was at clementi 308.

The chicken cutlet is still as good as when it was cooked by the late father of the current owner.

Really nostalgia to when it was almost 25 years ago when I was queuing up and waiting for this chicken cutlet at clementi 308.

Passable. No greens and no crusty base here, but it checks all the other boxes of claypot rice. Small serving here, 1-2 pax.

The salted egg sauce is thick and creamy, but did not have bits of salted egg in it unlike other similar dishes at other zichar places. Nevertheless, it is very tasty. However, the pork ribs were very soft and chewy, giving rise to a suspicion that it may not be completely "real" pork meat.

Wasn't expecting much but this humble plate of 白米粉 really impressed me! The soup/gravy was very flavourful without being oily or cloying, and I detected just a hint of alcohol in it. For me, the soup is the most important element of 白米粉 so this has completely won me over.