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Opening Hours
Mon - Sat
18:30 - 21:30
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
The laksa costs $3 and the laksa gravy tastes rather rich and fresh. The ingredients consist of tau pok, cockles, beansprouts, and thinly sliced fishcakes and they were all fresh too. There is little chilli oil and it's not very spicy. The portion is just right for one pax and is not too little or much. I think the lor mee still tastes better than the laksa here.
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Ordered a bowl of Lor mee for $3. The taste was quite good and it consisted of fried fish, pork meatballs, wu zhang, half an egg and fishcake. This is worth a try, and is also rather affordable. Portion was also satisfying with enough ingredients. The noodles also absorbed the gravy well. There was a short queue and waiting time was about 5 minutes. Their Lor Mee is only available in the morning though.
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I've been patronizing this stall on Sunday mornings for a few years. This stall sells Lor Mee, Kampung Java Mee and Laksa. I've so far tried the Kampung Java Mee twice and countless times of Lor Mee. Super love the Lor Mee, will describe further below.There were a couple of months in 2012 which they stopped business and rented the stall out to another Lor Mee business and now they are back! The stall is manned by a lady and her 2 children. Very friendly and well-mannered kids I like the Lor Mee for its special taste. The gravy looks cloudy has a tinge of Ngor Hiang spices that is considered quite unique! At $3 per serving, there are fish cakes, ngor hiang, lor bak and chunks of fried fish. Portion is considerably huge too. Most of the time, I pack and they will readily ask if you'd like to separate the gravy and noodles. There can be occasional queues since it's the weekend.The Kampung Java mee looks like Mee Rebus but of a more unique version as the gravy is lighter. There's also deep fried crumbs to add the extra crunch. I'll review the Kampung Java Mee next time. Stall frontSeparated noodles and gravy. Look at the cloudy gravy! I believe those little dark specks are the ngor hiang spices powder that makes the gravy so unique.
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