One of my Singapore cravings is a simple dish: Fried braised tofu with a big pile of minced pork on top.
You can find this in some hawker stalls — but you’ll likely find the better versions at zi char restaurants, which are casual Chinese eateries that serve inexpensive homespun dishes. (“Zi char” means “stir-fry” in Hokkien.)
As much as I adore this tofu dish, I hadn’t had a good version yet this trip back, so when my father mentioned liking a little zi char place his old schoolmates had taken him to recently, it was settled. Dinner at Sum Kee Food it was …