Kampong Glam Cafe

Founded in May 2015, this stall is popular for its decently tasty, wallet friendly dishes.
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Their rendition has al-dente chewy soft yellow egg noodles, crisp bean sprouts, bouncy hard boiled egg, crisp green chili, and crisp fried shallots, with grainy savoury vegetal sweet eggy spice salty flavour.
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The gravy is medium thick, smooth and gloopy, carrying sweet savoury spice flavour.
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Enhanced with a bit of lime juice, lending a sour zesty tangy note.
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Mee Rebus
Kampong Glam Cafe
@ 17 Bussorah Street
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More details:
https://ivanteh-runningman.blogspot.com/2025/07/best-of-singapore-hawkers-mee-rebus.html

3 pcs Roti Kirai, with chicken curry; $5.50

Usually ready ~11.30am

(Turkish kunefe sold separately)

Lontong for breakfast together with different types of kueh s. The queue can be 15 mins long in the morning. We tried the Lontong. Not bad, curry gravy is strong and egg well cooked

We rate this 7/10

Lontong has always been one of my favourite breakfast food, as it brings back many fond memories of my childhood. That said, this lontong ($3.50) at the Kampong Glam cafe is really shiok! The coconut gravy was flavourful, the pieces of lontong were "soft", perfect for soaking up the lemak gravy. I also enjoy this dish because of the crunchy vegetables like cabbage and long beans.

The iced kopi here is also pretty strong!

My friend had the mee rebus and gave it two thumbs up too. Will definitely be back to try other dishes here.

Honestly, I didn't know exactly what is this kuih called here. In Indonesia, it is known as ongol-ongol. With its main ingredient as sago, this may be the close cousin of kuih lupis/lopis due to the coconut shaving but without the gula melaka. Best served cold!
It's called kuih kosui!

Hands down to the most delish paru I've ever tried. Besides being famous for its mee soto, gado-gado and kuih, this place offers a pretty wide array of malay/padang dishes. I couldn't resist the temptation of paru so much so that I had my lunch here twice in a row last week. The lungs were really chewy and slightly juicy -- which is how I want my paru to be done. Sambal goreng had the right balance of tofu and tempe (fermented soy beans). Me likey!