I decided to have the Thai dessert Red Ruby. A bowl cost $2.50. It is filled with a mountain of ice shaving topped with red and green ruby and generous topping of coconut milk. The red ruby is actually made of bits of water chestnuts colored red and dipped into tapioca flour. Then put in boiling water to get the translucent effect. The green color balls is actually green pearl. The bowl is also topped with tiny tapioca pearls. The red ruby has a nice crunchy bit and goes well with the sweeten coconut milk.

The Assam laksa is a hit and missed at their different branches. I first had it at their Ang Mo Kio branch when they served me in udon noodles instead of thick bee hoon. This time at the new airport branch, I got the right noodle. The assam gravy has the right taste with mint leaves, slices of pineapple and cucumber.

The Loh Bak is served with fried beancurd. This is pieces of pork wrapped in beancurd skin and fried. The taste is ok but nothing special.The fried Belachan Chicken Wings has prawn paste taste and fried with a slight crisp.The Penang Rojak is different from our local version as it contains more fruits, like starfruits, mango and pinepapple. The rojak sauce is thick which coats the fruit, vegetables, beancurd puff, and you tiao.The Penang Fried Kway Teow is my family favourite. This version is has a light brown colour unlike the local version which is fried with sweet black sauce. It is fried with bean sprouts and seafood and has the "wok hei" taste.We ordered the Prawn Noodle Soup Special which has additional crayfish. It comes in yellow noodle and bee hoon for Penang style Prawn Noodle. Remember to asked for one type of noodle if you are like me who do not liked mixed noodles. The prawn soup was very flavourful and tasty. It is very sineful to finished the bowl of soup, I would recommend this noodle if you are a fan of prawn noodle soup. The normal version has equally rich soup minus the crayfish.I was disappointed with the sambal fish as the fish size was quite small and it is not the stuffed chilli fish like I expected.We ordered the Nutmeg and Jackfruit juice as thirst quencher. The nutmeg juice is supposed to be good for digestive system. It is ice blended with bits of nutmeg. The jackfruit juice has the fragrant of jackfruit and bits of jackfruit. I love the taste of both drink and it is not commonly found in other places.

This is a must order dish for my mum, even when we go to KL. So she will not miss to have this dishes whenever it is available. That is how Sis ended queuing up after ordering claypot rice 2 stalls away. There was already a queue even though it was still early for dinner. The wait was about 10mins, before she is served with a pipping hot plate of black noodle.This version is very different from our local white version. It is fried with one type of noodle and good black sauce is used to make this dishes. The noodle has some black gravy and pieces of green leafy vegetables & seafood. I found this stall noodles too soft to my liking, not sure if they over-cooked the noodles or use the wrong type of noodles.

I ordered the set Lor Bak which cost $8. It comes with 1 whole century egg with pickled pink ginger, fish ball, a pieces of fried tofu, yam roll and crispy fritters. It is served with a dark colour spicy sauce and pink starchy sauces. The lor bak is not like what I have eaten which is supposed to be strips of pork wrapped in beancurd skins. I tasted strips of yam, taste wise, it is not bad. Fish ball has the Q texture. For a real nice Lor Bak in Singapore, I would go to the Penang Restuarant in Tanjong Katong, see my older reviews.

I ordered the laksa with yellow noodles for a late supper to satisfy my craving for spicy food before going on my trip. The gravy is spicy with little bits of dried prawn. You get beancurd puff and a whole hard boiled egg. If you like extra spicy, you can add more sambal chillie. It is served in this takeaway container even though I was having it in the cafe. The set cost includes 1 drink.