See more: https://thedeadcockroach.blogspot.com/2023/04/da-jia-shi-deep-fried-intestines.html?m=1

See more: https://thedeadcockroach.blogspot.com/2023/04/super-shiok-nasi-lemak-chinatown.html?m=1

The ingredients are reasonably priced at 80¢ per piece.

I recommend the handmade meatball, the plump dumpling and the tau kee that is bigger than my face.

With a minimum of six pieces and your choice of carb, a bowl comes up $5.60 which you can have either dry or in clear soup.

Apart from the usual sweet sauce and sambal chili, the stall also provide sambal belacan.

Read more: https://thedeadcockroach.blogspot.com/2023/08/hakka-yong-tau-foo-blk-132-jurong.html?m=1

As it is my first time trying this stall, I decided to go for the basic bowl of prawn noodle dry ($4) with yellow noodle.

The mound of noodle were topped with tender pork slices and five halved slices of prawns. It was garnished with fried shallots.

I helped myself to the red, cut chili, white pepper and chili powder on the counter.

The meaty prawns are deveined and had their shells peeled which makes for easy eating. They tasted fresh and crunchy.

Read more: https://thedeadcockroach.blogspot.com/2023/07/gu-zao-wei-big-prawn-noodle-alexandra.html?m=1

My $3.20 bowl come with flat Hokkien noodle, bean sprouts, sliced pork belly and some fried battered stuff. To be honest, I cannot tell what the fried stuff are. I only found out through Google that they might be prawn roll and batang fish.
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Read more: https://thedeadcockroach.blogspot.com/2023/05/amoy-street-lor-mee-senja-hawker-centre.html?m=1

The duck meat is deboned and thinly sliced so it makes for easy eating. I hate to grapple with bones that stubbornly refuses to separate from the meat.
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Although what I got was the breast meat, it is not tough nor dry at all. On the contrary, it is tender, moist and seeping with the salty savory lor.
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Read more: https://thedeadcockroach.blogspot.com/2023/05/heng-gi-goose-and-duck-rice-senja.html?m=1

The collagen-rich pig's skin is gelatinous-ly soft while the lean meat tender and smooth. They pride themselves on their light, yet flavorful braise which is made with no salt, no dark sauce, no rock sugar, and no MSG.
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If you prefer a fattier cut, opt for the pig trotters rice (猪蹄饭) instead.
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Read more: https://thedeadcockroach.blogspot.com/2023/06/01-jun-2023-shi-nian-pig-leg-rice-senja.html?m=1
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Some things never change. For me, it is always the "holy trinity" of fried bee hoon, fried chicken wing and cabbage whenever I visit any economical bee hoon stall.
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And because Eng Kee's chicken wings are so popular, they literally fly off the shelves!
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From the hot, crispy batter to the succulent flesh, there is nothing to dislike about these well-marinated wings.
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Read more: https://thedeadcockroach.blogspot.com/2021/11/eng-kee-chicken-wings-beauty-world-food.html?m=1

I ordered the sliced fish soup ($5.90) with thick bee hoon but opted not to have evaporated milk added as I feel it interfered with the flavors of the broth.
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I had a sip and I am blown away by the complex flavors. In addition to the sweetness of the broth, there is the savoriness from the tung choi (Tianjin preserved vegetable) and umaminess from the fried sole fish.
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Read more: https://thedeadcockroach.blogspot.com/2021/11/blanco-court-fresh-fish-soup-beauty.html?m=1

As I was not feeling too hungry, I ordered the small portion ($4) mui fun. When the auntie brought out my order from the back, I was taken aback by its portion which is probably enough to feed two pax!
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My vegetarian mui fan is a dish of mixed vegetables with rice in gravy. I randomly found vegetables such as cabbage, chye sim, broccoli and slivers of carrot. I also see soybean by-products like tau kwa, zai er (mock goose) and some spongy tofu thingy.
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The mui fan is light on flavors while the gravy not too heavily starchy.
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Read more: https://thedeadcockroach.blogspot.com/2021/11/guan-yin-vegetarian-mui-fan-beauty.html?m=1

My plate of wanton noodle came with generous portions of char siew, some obligatory greens on a mound of noodle and a bowl of wanton soup served on the side.

The highlight for me would be the moderately thick char siew which seems to come with higher fat content.

I like this char siew for its tenderness and chewiness.
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Read more: https://thedeadcockroach.blogspot.com/2023/03/ga-hock-roasted-meats-wanton-noodle-794.html?m=1

The stall, aptly named Ga-Hock Roti Prata, is surprisingly operated by both a Chinese and Indian uncle. The former takes order and collect payment while the latter kneads and flip, well, pratas.

I believe the Prata here is very close to Malaysia's version of roti canai. The fish curry, for one, tasted very different from the usual.

Sambal is available here for a little top-up. I believe it is 50¢ for a saucer.

The pricing here is a little steep, unfortunately. A plain prata goes for $1.50 while one with egg is $2.20.

Read more: https://thedeadcockroach.blogspot.com/2023/03/ga-hock-roti-prata-794-upper-bukit-timah.html?m=1