Tiong Bahru curry rice in the Tai Kwang Huat Coffee Shop where we usually patronized during weekend. Their curry so claim takes 3 days to make, spicy, thick and fragrant. Price is reasonable and food tasty tasty which is the reason that command such a queue everyday. Their deep fried pork chop, cabbage (sometimes just stir fry) and sotong slathered in curry sauce. What I like most is their braised yong tau-foo in thick bean paste.
It is no longer in their old location but a little further down on Seng Poh Road, due to rent hike. The place is not as comfortable and big as the old one. All seats are along the pavement.