A hearty plate of char kuey teow (RM6) required good amount of wok hei, and this place is one of my go to. It has a decent amount of beansprout and chives which adds a nice crunch and freshness, and also cockles (siham) which for me is what makes the dish so good. The best point of this stall is their char kiey teow is not as oily as some other places I have tried. You can ask the cook to spice it up for you if you are into spicy plate of noods.