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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

Honestly didn’t expect much at first when the curry looked a little diluted but the flavour really surprised me. The broth turned out rich and aromatic with that coconut base carrying the spice beautifully. The chili paste gave it an extra kick and the mix of prawns, tofu puffs, cockles and blood cubes added layers of texture 》RM7

📍 Curry Mee

The chicken satay here is smoky from the charcoal grill with tender meat that stayed juicy inside and a slight crisp on the edges. The peanut sauce was thick, nutty and just sweet enough to complement the satay without overpowering it. Fresh cucumber and onion on the side gave a nice crunch and balance 》RM18 / 10 Pcs

📍 Ngiam Satay 沙爹

Silky-smooth chee cheong fun drenched in sweet red sauce and chilli, striking a balance between sweet, spicy, and savoury. The delicate rice noodle roll soak up the bold flavours, while a sprinkle of sesame seeds adds a subtle nuttiness for that extra layer of satisfaction.

Signature Red Sauce & Chilli 》RM5 / Small

📍 裔记猪肠粉 Yooi Kee Chee Cheong Fun

Honestly a bit disappointed. Only the BBQ wings and belachan kang kong stood out. The Hokkien mee lacked the rich, dark flavour it should’ve had. Satay was dry and tough, and the salted egg sotong strangely tasted sweet. Stingray was thin, dry, and wasn’t grilled with any chilli — belachan was just served on the side. Overall, overpriced for the quality.

Grilled Stingray 》RM42
Satay 》RM18 / 10 Sticks
Salted Egg Fried Sotong 》RM25
BBQ Chicken Wings 》RM4.50 / Pc
Signature Hokkien Mee 》RM19 / 2 Pax
Belachan Kang Kong 》RM16

The curry isn’t as creamy as the SG style, but it’s still packed with flavour. Comes loaded with char siew, tau pok, long beans, bean sprouts, and soft pig skin that soaks up all that curry goodness 》RM11

📍 Madam Eng Curry Mee

The highlight is the yellow wine chicken bun, featuring tender, juicy chicken infused with the deep, earthy aroma of 黄酒, perfectly encased in a fluffy bun. The siew mai is a reliable classic—simple, satisfying and gets the job done. But the fried taro dumpling is the true showstopper. Crispy on the outside, soft and fragrant inside, with a rich char siew filling bursting with flavour. A standout dish that brings the whole meal together beautifully!

Rice Wine Chicken Bun RM6.80 / 4 Pcs
Siew Mai RM6 / 3 Pcs
Fried Taro Dumpling RM6 / 2 Pcs

📍明师傅黄酒鸡包

Chee cheong fun here is ultra silky, soaking up that tasty mix of curry and sweet sauce with just the right balance of savoury and sweet. Add some yong tau foo and we got a hearty, flavour-packed plate that totally delivers 》RM19.40

📍 Ah Fook Chee Cheong Fun

The Claypot Hainan Cha is a shiok blend of coffee and tea, with both condensed and evaporated milk. Served over ice, it’s smooth, creamy, and super refreshing like a next-level iced yuan yang with extra depth.

The Iced Milk Tea is just as solid, well-balanced and not too sweet. Full-bodied even when chilled, perfect for beating the heat.

Claypot Hainan Cha 》RM4.90 / Iced
Milk Tea 》RM4.90 / Iced

📍 Lingtang 138 连登