i was surprised with the $5 option i ordered from this stall. Uncle was nice enough to send it to my table as i was sitting just nearby. He also took the initiative to give me 2 small plates without me telling so, thumbsup for that! 1st impression wasn't good, i was wondering what are my ingredients, i only see the noodles and the fried pork lard bits. Little did i realized the goodies all all buried. Combined with the chilli, this semi moist version is perfect, mixed with the pork lard bits which ads to the the bite, this $5 is definitely worth the money.

First of all i must say i missed out taking photo of the samsui chicken, my bad. Came by with my family, 4 of us, ordered 1 normal set of chicken, Hometown Fried Fish Belly and potato leaves. Its my 1st time trying the fish belly and i must say i'm impressed, i think cooking the dish with scallion, green onion and red cut chilli really enhanced the flavour a lot. The fish belly taste just like fish meat with a bit of skin as well. Its probably fried beforehand then stir fry and thicken with sweet sauce. Its a perfect companion for plain rice. We chose the ah gong fan shu ye which is the spicy version and it was delightful as well, the potato leaves were the young skinny stalk type, though its clumped together, its really nice tasting. My total bill works out to be $63.44 for an early dinner at 430pm. This includes 4 bottomless chrysanthemum servings. The place is pretty empty at this time.

First time contributing review via the app. Mat Noh can be found in a coffee shop off Lor Limau, pretty near the whampoa hawker centre. Popular with Malay diners, the specialty here is the crispy chicken. I was surprised with no queue on a Tuesday afternoon 1pm. I was just lucky, while taking my order, a small queue started forming. 
I ordered the standard 1 person set which comes with fragrant chic rice and a bowl of soup. I also topped up a fried egg and a bean curd. Total bill adding up to $4 only. Self service is the way to go here.



The chicken is really on form, most importantly it's not dry inside, soft and slightly moist, the crispy bits also adds on the the bite.  The chilli and dark soy sauce mix is impressive as well, I finished two saucers of it. POWER chilli yet not overly spicy. A fantastic eat I must say.

Chanced upon this place when i wanted to visit CAN restaurant next door. CAN was closed and i saw a queue forming at this Luk Lu coffeeshop. This coffeeshop is pretty old with just 3 other stalls selling food (claypot rice, duck rice). Its self service here with both the fried fish and raw version for selection. I opted for the fried version to go with rice and requested for more shredded egg slices. I was surprised when the dish was ready. The surprize was with the vegetable which i was actually given water cress (i think its water cress ) instead of the normal chye sim. Not sure if its got to do with the egg slices (50cents extra to get more slices). Taste-wise i thought it was pretty average with the Whampoa Beach Road version a lot more tasty than this. But it was refreshing to taste the different vegetable offered. Overall not a bad eat but if i would to return again, i'll probably try the claypot rice instead. My bowl of soup with rice and additional egg cost $5.50.

Decided to try this out after seeing the review on OpenRice. Its famous for a KL street food favorite - Claypot Mee Tai Bak. Priced economically at $4 and $4.50. The stall is located within tai Sun Eating House, new from recent renovations and a few new stalls to add. At the helm of the stall are 2 middle aged man, friendly in nature and always willing to strike up a conversation. They shared that they are probably the only one catering this unique dish which i totally agree. The stall front is also nicely decorated with LED and claypot display cabinet below the signage. The food was prepared right behind the stall front over strong flames and their specialty sauce. Ingredients were then added after its brought to bowl: prawns, one meatball, cabbage. When about to serve, a raw egg is also broken on top with lots of green onions as garnish. One interesting item added as well, minced pork with mushroom, more typically seen of those bak chor mee type but darker in color, braised long in a slow cooker. I love this kind of claypot presentation - piping hot food, perfect as a main course. The way to eat this dish is to stir it well and mixed it all up, allowing the temperature to cook up the raw egg. The style reminds me alot of our usual claypot noodles from ci char stall. Taste verdict - it was nice and easy on the bite, almost can just eat it with your sup soon without the chop sticks. But maybe i would prefer it heavier on the taste, more dark soy sauce perhaps? Also i would suggest to be more daring on the ingredients, yam, carrots, broccoli and seo bah are just some of the examples i like my claypot noodles with, perhaps these could also add another dimension to this mee tai bak variant. Not to worry too much about the pricing, the taste must be premium. I wouldn't mind paying u[ to $6 for this with more ingredients. With a bit of improvement, i think this stall will definitely do well.