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Being a Michelin Bib Gourmand recipient, Lao Fu Zi often attracts a queue. It is also rather slow moving because each plate of CKT is made to order instead of in bulk.

I do admire the hawker for his dedication to provide each customer with a fresh plate of CKT. His CKT is the dry version with a decent amount of wok hei. It is also sweeter than most plates of ckt. Gerald from TeamofTwo stated in his review that it tasted similar to the kway teow you get from the economical beehooon stall in the morning. A little harsh IMHO but I can see why he described it as so as it is dry and rather sweet.

It is an above average plate of CKT though I don't really get the hype. It's definitely not a plate I would go across the island for or stand in line for 30 to 45 minutes. I will however gladly grab a plate if I was craving a ckt and there isn't a queue!

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A sinful messy plate of greasy black gooey noodles loaded with beansprouts, cockles, fishcake, lup cheong and lard. The noodles were moist and leaned more on the sweeter side with a tinge of wok hei 》$6

Lovely version. Well deserving of their recognition

There's rlly no weakness, good wok hei w body and egginess. A little bit on the wet side

Could be way more generous w the lup Cheong tho, we only had 4 pieces

Short queue at 2pm

The previous occupant, Xing Hua Lou, actually served a really good sweet and sour pork which we were going to miss now that they have moved out.

Nan Yang Dao thankfully serves a sweet and sour pork that was just as good. We like that they use a tender and juicy cut of pork and the sauce was well balanced.

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Nan Yang Dao's Penang Assam Laksa was my personal favourite dish.

At $7 a bowl, the portion was really large and came topped with ikan kembung (chub mackerel), sliced cucumber, onions, pineapple, mint leaves and chilli.

The Assam broth is without a doubt the component that makes or breaks this dish, and Nan Yang Dao passes with flying colours. We love that the broth is piquant, tangy, rich and complex with a nice briny and earthy flavour from the melodic combination of mackerel and tamarind.

This is definitely a bowl of Assam Laksa we will be back for!

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Nan Yang Dao has taken over the spot previously occupied by Xing Hua Lou on the ground floor of Heartland Mall.

The diner has fast gained popularity, attracting hour long queues during peak dining hours for their good and unpretentious Malaysian cuisine.

I am personally not a fan of their elbow to elbow room sitting arrangements. The wait for the food itself was also rather long (which kinda explains the long wait for a table too). I hope though that these are teething issues in a new location with unexpected crowds.

The food though was good. We liked that the penang fried kway teow was savoury and packed a decent amount of wokhey. It also came topped with prawns, beansprouts and lapcheong. It was however a little too spicy and I wished that they stated on the menu that the dish comes spicy unless otherwise indicated.

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Update: Store owners have annouced on Facebook that they are retiring with immediate effect.

Guan Kee was a Michelin Bib Gourmand listed stall located at Ghim Moh Market.

When I went to queue for this 1 month ago on a lunch time Sunday, had to queue at least an hour.

Their CKT tasted very flavourful, wok hei was evident and the entire dish had just the right "Wetness" to it.

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There is wok hey and the portion is rather decent for a $5 one. It’s not dry but rather more β€˜wet’ which is to my liking
Will definitely go back again

Meng kee char kway teow has been hyped up recently on social media, for being 1 of the best char kway teow in Singapore. Just YouTube search char kway teow.

It is really good, the lup cheong quantity is very generous, wok hei is evident and the entire plate felt eggy, just the way I like all my CKT.

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didn’t really hit the spot :( extremely oily and wet. taste was q forgettable too

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is niceee even though it’s on the starchier side! but portion v small :(

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