You probably were served a watered down version ? Not by a Peranakan , likely pseudo chap chye which arguably is way better than chop suey
A real pity as the stock should be rich & thick . We add pork ribs & prawns to have a even fuller robust soup . Should not be over boiled ‼️ but tender .
One look at the dish , we know whether to bother to try it .
Peranakan cooking takes skill , very intricate & laborious - wait till a bibik gets at you . If potential mother in law asks you to cook for her , likely sleepless nights .
The one we had was lemak which means we added coconut milk & other spices - more like perhaps a Nonya laksa gravy