Chicken rendang turned out dry without gravy but drowning the rice in curry sauce made it shiok. Begedil was soft and comforting, fish cake added a nice bite and with sambal on the side it all came together into a hearty and satisfying plate.

Juicy prawns wrapped in a light, crispy batter and coated with that rich salted egg flavour. Every bite’s savoury, crunchy and addictive 》$19.80

The broth’s got that comforting depth from the century egg with bits of salted egg adding a nice punch. Spinach’s soft but still holds up and the goji berries give little pops of sweetness. Feels nourishing without being heavy 》$17.80

Milky, peppery broth that feels both hearty and soothing. The tripe’s tender with a nice chew, gingko adds that earthy balance and the yuba soaks up all the flavour. Soup is refillable once so yes, I went for round two. Comfort in a bowl 》$15.80

Skin’s got that perfect crunch, meat stays juicy and the plum sauce adds a sweet tang. It’s simple, comforting and pairs nicely with their hearty soups 》$14.80 / Half Chicken

The gravy leaned tangy and slightly sweet, very different from the richer Malay style. The bee hoon soaked it up nicely and the squeeze of lime gave a refreshing lift. With egg and tau kwa on the side, it came together as a simple, homely bowl without being heavy 》$3.50

📍Low Seng Kim | #01-06

Had the signature crispy waffle with rum rum raisin and chocolate sauce. Waffle was light and crunchy, ice cream smooth with a gentle rum flavour though I wished it packed more punch. The chocolate sauce added a nice touch. Overall it felt more easy-going than rich 》$6 Waffle + $5 Single Scoop + $1 Premium Flavour

These wings were the clear standout. Perfectly crispy and juicy, easily the reason people queue. The bee hoon was decent, light and simple while the wu xiang, long beans and fishcake added variety and balance. Altogether, it’s a fuss-free plate that hits the spot when you’re craving classic hawker comfort.

Bee Hoon 》$1.20
Chicken Wing 》$1.70 Each
Wu Xiang 》$1.30
Long Bean 》$0.90
Fishcake 》$0.80

This stall is the main draw over here and the queue proves it. We waited a while but the payoff was that unmistakable charcoal wok hei. Smoky, deep and layered into every strand of noodle.

Tried both the chicken and duck egg versions since they don’t usually come side by side. Honestly, once mixed in, the difference was subtle. Both gave the noodles a silky richness, though the duck egg might have had a slightly fuller body if you really focused.

The prawns were fresh and juicy, bean sprouts added crunch and the whole plate carried that bold, greasy-in-a-good-way flavour CKT should have. Messy, hearty and worth standing in line for.

Chicken Egg CKT 》RM13 / Large
Duck Egg CKT 》RM15 / Large

📍 Chong Charcoal Seafood Char Koay Teow

The oyster omelette comes with crisp edges and a gooey middle, dotted with fresh oysters that bring a briny pop. It’s smoky from the griddle, a little messy and all the better for it. The chili sauce on the side is sharp and tangy, cutting through the richness and keeping things lively. Casual, comforting, and exactly what you want from a street-side fried oyster fix.

📍 Eng Kee Fried Oysters

The grilled fish here takes its time but that slow charcoal grill locks in flavour. The skin comes out beautifully crisp while the flesh stays moist and tender with a deep smoky aroma. The seafood chilli dip adds a bright, zesty kick that lifts the richness of the fish.

📍 Ikan Bakar

Crunchy stems and tender leaves all coated in a sambal that’s spicy, slightly smoky and just a touch salty-sweet. The garlic comes through with every bite, making it bold yet balanced.

📍 Ikan Bakar