Chinese Seafood / Tze Char 煮炒

A signature Malaysian stir-fry style that has a distinctive smell of curry leaves and dried shrimp. The clams were fresh and meaty and not sandy. It held on to the kam heong sauce and goes well with plain rice 》$15

KL-style Hokkien mee with cabbage, pork slices and shrimp generously coated in dark soya sauce then topped with crispy pork lard. I like the wok-hei and savoury flavours in there. The thicker noodles are well coated in sauce with a bouncy chewy texture that’s quite similar to udon 》$7 / small

The signature triggerfish was recommended by the staff that comes in cubes of fried fish coated with sweet and sticky sauce, fried garlic, chilli padi and curry leaves. The fish was crispy and tender with lots of garlic fragrance. The portion is sufficient to feed 2 pax and we ordered sambal kang kong to go along with a plate of rice. Overall taste was good but may not be suitable for those who can’t handle fish with bones.

Signature Trigger Fish 》$24
Sambal Kang Kong 》$8 / small

Simple and flavourful flat rice noodles stir-fried with garlic, kailan and preserved radish (chai poh 菜脯). This is a Teochew classic and a must-order over at Chin Lee. It comes full of wok-hei, flatten and charred on the outside, filled with sweet-salty chai poh and kailan which adds a nice crunch 》$12 / Small

Kailan stir-fried with pieces of dried sole fish which adds an umami flavour and bite to this simple dish 》$15 / Small

The conpoy & fish maw soup is thick yet not too starchy. It also comes with a good mix of fish maw and crab meat. Definitely a perfect heart-warming and slurp-worthy dish to share 》$30 / Small

Another chef-recommended item on the menu is these deep-fried prawn balls filled with minced meat and prawn paste then wrapped in beancurd skin. These are fried till golden brown with a nice crisp on the outside and juicy on the inside. It goes well on its own or pairs it with the sweet dipping sauce for more flavours 》$10 / Small

Crispy pig trotter was first braised and then deep-fried to a crackling crisp on the outside while retaining the moisture of meat underneath it. This was surprisingly so good. Crispy, chewy and juicy all in one dish. The skin was crackling crispy and I love the fragrant and tasty gelatinous layer between the meat and skin. The meat was juicy and not too salty 》$15 / Small

Beautifully charred hor fun with prawns, slices of fish, meat and vegetables in silky eggy gravy. The slightly charred hor fun with a chewy texture comes filled with wok-hei aroma and the gravy is made just right, not too starchy or watery. No doubt they are popular for their hor fun dishes 》$4.50

This stall serves tze char bowls inspired by poke bowls in the afternoon and family-style tze char at night. I wanted to get the mixed hor fun for dinner but it was sold out hence I settled with mixed yee mee. The mixed version comes with tender pork slices, fish slices, prawns, liver, vegetables and finished off with a nice wok-hei. I'm looking forward to paying them a visit during lunch to have a bowl of mixed hor fun with the addition of sous vide egg and a side of crispy battered enoki mushroom 》$10

》$20 / Small

Kam heong chicken is a Malaysian Chinese dish packed with so many flavours. The sauce creates a very complex flavour of spiciness, sourness, sweetness and brilliantly savouriness in this dish. This is ideal to go along with rice and the chicken is tender, well marinated and chopstick-licking good 》$10/small