Joe Pork Porridge Raw Fish

According to my cousin, this stall has been around for probably over 60 years and is the place my uncle used to frequent when he was still alive. The current stall owner (probably the son) has been at the helms for over 30 or 40 years now and is one of the few stalls which actually does the raw fish salad Teochew style.
This was the stall where I first had my taste of raw fish when I was a child, way before I even knew what sashimi was. As it was in Chinatown and I hardly ever frequented Chinatown then, it was a long forgotten memory tucked somewhere in the recess of my mind. A few years ago I started going to Chinatown for lunch with my colleagues just for raw fish salad with porridge (another stall serving Cantonese style raw fish) and so the memory started to surface.
My cousin was the one who always took me to this stall. For a while it was closed as the owner had some illness and it reopened again recently. It now operates out of two units.
The raw fish is marinated in just sesame oil and some sauce, making the fish slices silkily lightly greased. Topped with just ginger slices, chopped green onions and fried shallots, it was a simple dish. Most people will also order a bowl of rice porridge (congee) to go with it as you can at least cook the raw fish a little in the porridge if you do not like raw fish. There are many types of porridge to choose from and for the last visit our porridge has intestines and dried cuttlefish in it besides pork slices and meat balls.
The porridge does not come with fried yu tiao (dough stick) so you can buy some from other stalls inside this food center. The egg in the porridge is optional and costs extra.
I must confess I still prefer the Cantonese style raw fish which comes with shredded lettuce, cut chili padi and lime and some honey or sweet sauce. I find that version has an explosion of flavors while the Teochew style is more simple and clean. Pure fish and nothing else to detract from it. The porridge is good and more old school and not of the Cantonese style which is way smoother.
If you have a hankering of what the food in the 80s or 50s tasted like, maybe this will be a good place to try.