I daresay this is one of the best kueh stalls in town. First time I tried the kuehs was 9 years ago. I procured some again last week, and it has remained just as good. Picked a variety of bamboo shoot kueh, peng kueh, ku chye kueh, abacus and glutinous rice.

The regular soon kuehs are meant to be made of bamboo shoot but are instead usually filled with turnip. The bamboo shoots imparted a firmer, springier bite and was much more interesting than the regular turnip types. Peng kueh was moist and fragrant. Ku chye kueh was smallish, and the filling finely chopped. All had delicate, thin skin harking to years of handmade goodness. Abacus was ok, I'd have preferred more yam and not so much oil to lubricate the base. Glutinous rice was on the firmer side. While I did not feel especially wowed by it, my colleague thought that it was more delicious than the overly sticky and soft kinds sold outside.

I'd be back again, if not for the fact that it's horribly far away. Parking is a breeze, given that Poh Cheu is located within an industrial estate.

Located at the Kopitiam outside the National Youth Council, Mang Kiko's really only has 2 things on the menu--belly pork, and chicken, both roasted over a charcoal flame. Yesterday a friend and I went, lured by the promise of roast pork. So we pigged out and split an order of roast pork and half a chicken.

It's really good value--$6 gets you either 1/4 chicken or a portion of roast pork, and complimentary tangy soup. Our orders was $12 for the pork and $10 for a half-chicken. There are also 4 kinds of dipping sauce (some variation of chilli-and vinegar or soy, mostly) to experiment with. The pork was chopped small, like siew yoke. There was a nice charred taste from the charcoal flame, and the fat was creamy, but unfortunately the all-important crackling (skin) was hard rather than crispy. So the search for good lechon continues. The real winner was the chicken--just lightly smoky, the meat juicy and tender all the way through. No wonder there was a queue throughout the time that we were there! I'll definitely be back.

Another great stop for late night supper - BK eating house is famed for this store that sells what they term as 'specialty mee sua' which essentially means they do it pretty damn good. I used to think mee sua (a type of noodles) is only for the sick/elderly but this dish has completely turned that notion on its head. Actually it is done just like minced pork noodles but I think the mee sua is a nice touch because the dish doesn't get too overwhelming as it would with other noodles.

I hate it when my noodles start clumping together because of a measly amount of sauce but I never have to worry about that here, Yan Kee always douses its noodles in a generous helping of sauce. The springy mee sua is tossed in a fragrant mix of chilli and vinegar, topped with minced and sliced pork as well as a couple of stewed mushrooms - it makes for a satisfying treat in the middle of the night that is not overfilling.

Only reason why it gets 4 stars is because standards have started to get a little inconsistent and that is a real pity.

This food stall is busy! They get more phone calls for pick-up orders than phone calls that are being made by telemarketers. As such, expect a little bit of a wait as there is only one guy in the back working tirelessly on a massive wok to make some good and inexpensive food. It really was worth the wait. Really good wok stir-fried noodles. The accompanying condiments of fish sauce, chilies, and lime also went well really with the noodles and seafood.

They used to be much better. Service levels have gone down while price has gone up.

Focusing on the Laksa, I'm not very discerning but I would say they are definitely one of the better stalls in Singapore, the coconut (santan) is very thick and you can add in as much sambal as you want to make the dish spicy (but don't add too much, you'll only kill your tongue). Get the otah to go with the laksa.

Laksa + Otah + drink (you'll definitely need it) will cost you around 6 bucks.