This stall is very famous for their prawn noodles! The long queue every morning, be it weekday or weekend, is testament to the good food they serve. Wake up late, and their prawn noodles will be sold out. Either that, or you'll be left with limited choices. The usual queuing time in the morning (esp weekends) is about 15-30mins.

Everyday at 2pm, they will stop preparing the 'normal' kind of prawn noodles (dry/soup). Instead, they will switch to sell Fried Hokkien Prawn Noodle. Yes, this will be the one and only dish available after 2pm; nothing else.Fried Hokkien Prawn Noodles, $3.50Just look at how generous they are with the ingredients - lots of meat, sotong, prawn and beansprouts! They prepare the dish from scratch only after taking orders, so the food is bound to be served piping hot! The noodles are very moist; I can eat them without chopsticks and just slurp them off a spoon. Very delicious and fragrant! Better still, mix in some of their sambal chilli for that spicy kick together with a zest of lime. Best!

Remember it's only available after 2pm!

This is my favourite dessert destination, and this time I'm back to try something else other than my usual durian mousse and rock melon sago.Caramelized Milk Custard, $3.80

The milk custard is seriously the best I've ever eaten in my life so far! In fact it's made it to one of the top desserts on my favourite list! It's extremely tender, with an intense milk fragrance, topped perfectly with caramelized sugar. The custard is served chilled and literally melts in your mouth! It also makes my heart melt with every mouth!

My friend bought this special looking jelly for us to try:Bubur Hitam Jelly (Black Glutinous Rice Jelly)

I'm sure many people are familiar with Bubur Hitam dessert, which is easily available in many dessert stalls, but this is my first time encountering the jelly version! And in a lovely heartshape! Cross-section of the jelly

I enjoy Bubur Hitam dessert. My favourite part has got to be the coconut milk which gives the dessert an intense fragrance. I feel that the black glutinous rice portion doesn't have too much taste when it's on its own. So I guess my wish has been granted in this jelly form - the proportion of coconut milk to the black glutinous rice is awesome! I enjoy the fragrance of it, and like it that it is not too sweet.

This is a sze chuan salad concept, unique and one of its kind in Singapore so far.

There are many selections of different ingredients at the salad bar. I usually go with the 300g option, so I can choose whatever ingredients I want with no restrictions on the number of types although there's additional charge for meats, as long as it's 300g in total. After getting all the ingredients, they would toss my salad with sze chuan condiments, like 'ma la' chilli, sesame oil, vinegar, etc.Here are some of my favourite ingredients - they are not just any normal salad ingredients. I especially love the oyster mushrooms, seaweed, and lotus, tossed in lots of vinegar. I usually request for no 'ma la' chilli because I'm not a big fan of it.

I hate it that this is so addictive; I ate it everyday at one period, and had to go out of my way to buy it when I had cravings for it.

The western food served in this stall is really good. This stall shifted to this current coffeeshop from an adjacent coffeeshop a few years back, but its presence has been in the area for many years. This stall is managed by a middle-aged lady. I usually see her managing the stall alone from morning till night - she is very hardworking yet very friendly, always smiling and recognizes her repeated customers.Chicken Chop

It's always a joy to eat the chicken chop from this stall. The chicken is tender, juicy, well-marinated and topped with a generous amount of sauce that is very flavourful. You can see that the amount of chicken chop given is also very generous! Usually, I would try to finish the chicken chop first, then dip the fries in the remaining sauce, because the sauce is delicious!