Here is another place we walked randomly into for dinner and ended up thinking quite highly of the food.
The Three Cup Chicken / 三杯鸡 ($10 for a small portion) arrived sizzling in a claypot. Chockfull of whole garlic cloves (that'd been fried to a golden hue), pieces of ginger, onions, big red chilli and basil leaves, it was no wonder the sauce in which the tender pieces of boneless chicken were cooked in, was so aromatic.
I took the cloudiness of the Salted Vegetable with Pig's Stomach Soup ($5 for small portion) to be a good sign. True enough - one sip revealed the use of pork bone stock. The pig's stomach tasted fresh and didn't have any smell at all - a fact that mattered since this was a non-peppery soup. The cook was generous with the salted vegetable ("kiam chye") which was great at the start but as I neared the bottom of the bowl, it did seem to make the saltiness level rise a little.
As for the Sambal Petai ($8), it turned out to be very appetising. Minced dried shrimp had been mixed with the chilli sambal prior to being used to stir-fry the"petai" together with a few small pieces of pork and seafood. Eaten with rice, it's the "shiokest"!