What!?

A pie for only $1. What a good deal to take away for tea-break snacks during office hours.

Comes with a wide variety of selection and mind you, the pies are worth it's value.
Like the chicken mushroom especially, tangy chicken filled in crispy crust.
Baked fresh everyday.

To add on, I've applaud on their 'singlish' branding strategy labeling all their pies with hokkienish term such as Toa Pie Kia " "Pie Tan" - "Pie Seh" "Chin Cai" "Sio Sio" , "Ho Lim" . Interesting.

The prices of old chang kee's snack has been inflated tremendously over the past years.
But that doesnt stop me from patronizing it again and again.

Somehow I felt their curry puff are little overrated.
The filling used to be quite nice, but quality has gone south over the years. Taste very dried and feel like a mass machine production commodities.

Their best snack has to be the fried squid. I doubt elsewhere offers similar stuff.
Crunchy squids with it's original flavor retained. Sinful but fulfilling snack.
$1.50 for a stick, still considered okay as squid are not really cheap to begin with.

It was an accident to discover this stall when I was roaming aimlessly around the area.
Tried the charsiew and roast pork noodle.

Portion for noodle is a little tad small but it make up with good quality roast meats!

Infact, it's is very much similar to what I had in Hong Kong.

Roast meat was pretty lean, with ligh crunch on the skin and some salt to flavor.
Charsiew was very well roasted. Thin light crisp on the outside with some char fragrant.

Pretty decent find at this hawker center.

I think their Bak Kut Teh are pretty well execute despite I tasted light MSG content in the soup broth.
Nevertheless, it's one of my frequent in Vivo food court. Not because it has excellent Bak Kut Teh, but it has ample seats in it's private section in the crowded food court area.

Their Bak Kut serving are moderate, just nice for a person serving.
Soup base is not the kind of peppery version, but more to clear crisp bak kut flavor.
More enjoyable to have it with fried dough fritter than white rice for me.
Salted veggie are pretty good here. Not extremely salty, but also with some sweetness at a right degree.
Oh yes, soup are free flow. You can request for top up if you're not satisfy with just a bowl.

My first impression for the stall was rather good.
It look pretty traditional to me from it's open concept of cooking the fried hokkien mee.
Chef wore a strawhat which somehow gave me a nostalgic feel.
Best of all, it's being serve on dried banana leaf (which we hardly see it on hokkien mee nowadays.)

$4 portion look a little pathetic, so i went on with the $6 instead.
Somehow I was quite disappointed with the execution of the dish.

Noodles were a little undercook and the broth used was not strong enough.
In short, it was too bland.
It look flavour and smell heavenly, but the lack of taste destroyed everything.
Ended up I have to mixed more chilli in to spice up the dish to make it more edible.

A little twist to the broth and better timing manipulation work will do the trick to perfect the dish.