Their seafood soup is the most intense I’ve tasted, in a hawker centre or otherwise. It’s concentrated with so much goodness from their specially-prepared stock base, you can barely see anything below its surface.
Into this incredible broth goes soft pieces of fish, large prawns (I had mine substituted with fish maw yesterday as I was too lazy to peel them) and hand-formed meatballs (my favourite) which can only be described as “ugly delicious”. These misshapen lumps are fresh, springy and deeply umami from the use of “ti poh” (the dried sole fish that is used frequently in Teochew cooking). I also think they taste extra shiok dipped in their very own lime-laced chilli sauce.