Yes, that's the dish i would definitely want to try next when i return again. Wanted to actually go to Penang Kitchen for lunch but decided to try out its neighbor instead. Initially when i was standing outside the shop, i struggled to find menu for 1 person i.e. individual portion. That's where a middle age man (i suspect he's the boss) came out and pointed to me there is a jumbo set and comes in 3 different variation. I opted for the jumbo pork chop set and chose to sit indoors. Interior wise its very much like next door, small and cosy, different combination of square and rectangular tables. The air con is sure a comfort to the sweltering heat outside. I also ordered a ice barley to quench my thirst. While seated, i observed many tables eating curry fish head, which is served on metal hotplate instead of clay-pot. And from far it looks really good. I also see the otah being a common dish ordered. From the wall deco i also see other potentials like the ngoh hiong, loh bak and sambal sotong.

When my dish arrives, i could understand why is it called a jumbo bowl, with a huge plate, you get one chicken wing, one potato, one hainanese pork chop in sweet sauce, one chap chye and a small portion of sambal belecan chilli. Curry gravy is poured over the rice, kind of reminds me of curry rice. i would like to give 2 recommendations here:
1 - to include at least 1 more potato
2 - cut the chap chye into small pieces
3 - provide more sambal chilli, the current portion is way too pathetic
4. check in advance with client whether they want curry or hainanese sweet sauce on the rice beforehand and offer more gravy if desired

#3 is suggested as that chilli packs a real good punch, comparable to those prepared by muslim counterparts for nasi padang stalls. The hainanese pork chop is also nicely prepared, with tomato and onions as well. the chap chye is nice but i really felt the vege slices was a tad too big for diners consumption. My bill adds up to be $11, $8 for the jumbo rice, $2 for drink and 10% service charge. I parked at kings centre beside this building and parking costs $1.50. I will return for the curry fish head and otah one day!

One of the new HK cafe in this area, replacing previously a japanese restaurant. I'll start off my review with the bill first. crackers (FOC), Fried XO Carrot cake ($7.90), 1 traditional Set with half boiled egg/hot teh/kaya toast ($4.50), Strawberry mash ($4.90), seafood soup set with xue ge ($12.90), finally top up another 10% svc and 7% gst to those prices. my total bill was $35.55 for 2 pax. The interior is pretty simple, high ceiling, counter based ordering for takeaway customer and table ordering for dine in. a few lcd tvs lined up above the counter, much alike fast food restaurants. Staff are very lively though and repeats that if you need anything just raise your hand, they do not irritate diners by waiting at the side, I like that. The waitress couldn't tell me what strawberry mash was and it turned out to be strawberry syrup added to fizz drinks and sour plum added. It was pretty nice actually but a tad too expensive IMO. i was recommended to try the special seafood soup and xue ge promotion. It turned out to be a lot like ci char stall seafood soup but the soup was nice and sweet though, ingredients you get fish ball, some sotong, prawns and lean meat. The prawn tasted a bit "un-fresh" though which I feedback to the staff, they wanted to change a new bowl for me actually but I did not want to, its good they took the feedback positively. The xue ge was a little disappointing though, its probably mock hashima and not the real stuff, tastes more like normal cheng teng actually. The carrot cake had luncheon meat in it and also pork floss and some dried shrimps i think, quite a nice eat but i hope it can be less oily. The traditional set is very average and the milk tea did not delight with the cup a little dirty on the edges.Certainly hope this place can take the review nicely and up its standard, competition is tough there especially with the prata joint pitstop just next door giving it a run for his money. Also one more thing the staff should note is to offer condiments or suitable utensils based on clients order. I had to ask for side plates and condiments on my own.

This outlet is spelled with an "I" as in "Chiang" and not the usual "Chang" we see. Located along the shop house at jln lim tua tow road, this place is definitely a steamboat specialist with tables modified so that your charcoal filled pot is placed in a modified holder so that your soup can be reached at a more ergonomically friendly angle. Seating wise , there is a mixture of round tables and rectangular ones, with 2 outdoor tables. Its not exactly an air con placed but there are a few coolers near to the kitchen entrance area. From the menu we can tell the prices has gradually went out, what used to be sold at $18 for small pot is now sold at the former 3-4pax share of $25 i.e. minimum $25 for small pot for red snapper fish. For grouper, pomfret its $30 for small pot and $20 for song fish. I ordered the safe option of red snapper with 2 drinks (longan winter melon juice). The drinks were a disappointment with no longan and winter melon seen and with lots of ice. It took quite a while, nearly 18 minutes for the soup to arrive, though there were only 1 other table and they were already eating. Looks pretty standard but i do see both lettuce and xiao bai chye added. First taste of the soup i felt more vege taste than fish, kind of different from whampoa keng but still nice though. Fish meat, which was lightly fried before hand, was nicely sized and not too small but more importantly i feel the qty of fish given is not too bad, really sufficient for 1-2pax. It also has the usual yam and the usual big fried anchovies for flavoring. The soup as its slowed cooked by the charcoal stove slowly gained its flavor with the ingredients, the heavy vege taste is now mixed well with the rest. It was sweet and good, perfect to go with my bowl of plain white rice (60 cents)Auntie, who looks like the boss, though dun seem to be friendly at first, did helped to put a plate below to tilt the pot for easier scooping of the remaining 1/4 of soup, nice touch there. But the soup was so nice that i had to tilt it even further to finish the very last scoop. Anyway condiments wise, we tried all the available chilli and recommendation is to stick with the chilli padi and light soy sauce. Total bill was $25 for fish pot, $0.60 for rice and $3 for 2 drinks, no gst and service charge. And you can pay by NETs.

i'm actually quite surprised this place is still not very well known to many ban mian lovers. Using the money plant to sweeten the soup, this stall has been famous for its superb soup with the $6 all ingredients in version the popular choice. usually on weekdays, i would have to call in advance to reserve your orders else be prepared to wait up to half an hour at least. it was a Saturday and i was lucky to catch them just before they are closed for the day at 2pm. $6 includes abalone slices and big prawns. i ordered the soup version but my friend told me the dry version is just as good. The soup is really sweet and the chilli sauce is really with a mentioned. I think its garlic based, smelling like the sin sin chilli but packing a lot more punch to it. Mixing the chilli sauce with a bit of light soy sauce will be my recommendation

This Cheng Mun Chee Kee Pig Organ Soup has since expanded to 2 units with a more spacious seating just next door shop house. Ordered the usual large mixed organ soup, groundnuts and a plate of luo han vegetables. Total bill adds up to $15. Love the luohan vegetable which is flavoured with the fermented beancurd i think, tasting just like the CNY vegetarian dish we used to eat on Chu Yi. I ordered the $6 soup version with extra meatballs. Also like the fact soup is free flow here, you can queue up at the side of the stall with your bowl. Tip is also to add dark soy sauce to the chilli. I couldn't ask for more ,fresh ingredients, great chilli and tasty meatballs.