Good chwee kueh like this makes it easy too. Salty rendition a good variation from Tiong Bahru’s savoury version.

Quite a fuss was made back in the early noughties when they first opened. Chicken teriyaki set for $5.

The more finely the ice is shaved, the better dessert absorbs the flavours of the syrup, red beans, attap chee and agar agar.

Better than the photo would suggest, especially with the sauce and fish otah that I got two stalls away.

Spicy fried petai and prawns was perfect with rice washed down with Thai iced tea. ↬ http://www.makansutra.com/stories/1/1184/ALittlehideoutinLittleThailandBeerThaiRestaurant

Just order the $3 regular-sized bowl (al dente gets trickier with the larger portions) and mix in the sauces quickly. Like a hit ballad, good mee pok never goes wrong.

... with these ondeh ondeh. The remaining coconut shavings go into my kopi or teh. Why waste good stuff?

Waitress auntie kept trying to get me to pronounce this awesome dish of sotong in a tom yum-like sauce. ↬ http://www.makansutra.com/stories/1/1184/ALittlehideoutinLittleThailandBeerThaiRestaurant

Auntie told me they were not moving to the temporary hawker centre, but they’ll be back at the new one.

It never goes wrong, does it? $10++ Monday lunch promotions like this help Mondays go down easier.

This was okay. Nantsuttei is still my favourite. Where did Ramen Ken go to?

There used to be a yong tau fu stall at Amoy Street that was served with chee cheong fun, but it’s no longer there. So I’m doing my best to re-create it here.