My first time having laksa served in a claypot! Spicy+Hot = Super HOT. There was not long a queue so I decided to try it and I didn't regret. The gravy was fragrant and there wasn't too much coconut milk like some other places. There was also quite a portion of the usual ingredients in the claypot, including cockles, fishcake and tau pok. Eating from a claypot makes the gravy super hot and I was sweating by the time I finished the pot of noodles. Nevertheless, it was slurping goood!

There were many drink stalls in the hawker centre so I decided to try my luck and ordered sugarcane juice from the nearest drink stall. I paid $1.50 for the drink without ice. The suagrcane was not very sweet, and it felt a little diluted. It did not taste fresh too. Nevertheless, it was a naturally refreshing drink!

This is one of the best char kway teow I have eaten in Singapore. I ordered the three dollars portion, which looked a bit small to me, but the quality was really good! I enjoyed every mouth of it, it was just different from other stalls. The kway teow was not too sweet, a little spicy because I asked for chili and the burnt taste was not too strong too. There was a special flavour to it, must be their secret ingredient I guess. Their noodles are thinner than usual yellow noodles. Most importantly, their cockles were huge and fresh. I really enjoyed this plate of char kway teow and will definitely go back for more!

This bowl of tau suan was in a huge portion. There were quite a few pieces of you tiao as topping. It was not so sweet but there was enough taste. This dessert was very yummy especially on that cold day. What made it very good was that the yellow beans were not mushy, they were still in whole beans. The you tiao was also fresh and I was very satisfied with my after-dinner dessert.

Came across this stall while walking around the hawker centre, looking for something new to eat. The stall holders were toasting the tau kwa pop on the spot so it is guaranteed that the tau kwa pop is fresh! There was a variety of fruits in the dish, including slices of apple, pineapple and cucumber. Their black prawn paste was not too salty, but you could add more flavour with the extra sauces provided at the sides. The addition of lots of peanut crumbs as topping made the dish very crunchy.