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We had their 8-course set and we were happy with all the dishes served. The fusion of the flavours is good, and the smokiness of the hor fun (in picture) and prawns were intense. We left the restaurant satisfied and satiated! :)
We had the 8 course meal and it was insane! Every first bite was a flavour bomb, really loved the overall smokiness and large portions. It was an open kitchen so we could see the chefs in action which was really cool. Highly reccomend for seafood lovers!
Named after the location where this stall was founded in 1975 by Madam Koh Ah Kim, 2nd sister of the Koh Family behind the equally famous Ponggol Nasi Lemak and Bali Nasi Lemak brands, the stall has since been handed down to her son, Lin Heng Guan (Jack). Known for being the most traditional and nostalgic amongst the 3 brands, with comforting heritage dishes.
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Crafted with natural ingredients, the long-grain basmati rice is infused with pandan / screwpine leaf essence and coconut milk, fragrant and loose and light with mild grainy earthy milky floral sweet flavour. The tiny crispy crunchy deep-fried ikan bilis / anchovies carry mild salty savoury fishy flavour, while the juicy cucumbers burst with vegetal sweet flavour. The wobbly soft sunny side up chicken egg carries eggy savoury sweet flavour and has a lovely runny yolk. The soft pliant otak-otak / otah / spiced mackerel fish paste has fishy savoury spice flavour.
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The sotong / squid balls are bouncy with savoury sweet flavour, while the signature sambal sotong / stir-fried squid in chili paste is springy chewy in texture with pleasant savoury salty spice flavour. The thin sambal tumis / stir-fried chili paste has mild savoury salty spice flavour, alright.
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Nasi Lemak
Mount Faber Nasi Lemak
@ 20 Sago Street
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More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html
Tasty Prawn soup rice, so filling
I also like mentaiko hashbrown
The ambiance so nice and relax
Good place for dining with family or friends.
Hamachi Tartare
A nice, light appetizer with a pleasant bite.
Smoky Prawn Toast
Really enjoyed the Q texture of the prawn patty, the crustiness of the bread, and the flavourful aioli. That said, the dish could benefit from a slight squeeze of lemon for acidity and freshness - either incorporated into the sauce or as a finishing drizzle.
Burrata & Smoky Beans
An interesting and enjoyable fusion of ingredients, flavours, and textures - from the wok hey to the creaminess of the burrata and the fragrance of the chilli oil. The presentation, however, could be tightened up. Further halving the beans might improve both the plating and ease of eating.
Spicy Octopus
The puree was on point. While the octopus itself was well cooked, cutting it too early felt unnecessary and caused it to become slightly dry. The lotus root also felt a little out of place.
Scorched Hor Fun
An interesting attempt at what seemed to be a dan dan–style XO sauce, though it needs refinement. The kway teow was unevenly seasoned (possibly with soy sauce) and slightly overcooked. The XO sauce was scattered over the noodles and not integrated properly. The scallops were also slightly overcooked.
“Typhoon Shelter” Prawn
The shining star of the meal. The prawns were huge and smoky, though under-seasoned. The sauce was very unique and genuinely impressive - the sweetness of the vermouth paired beautifully with the fragrance of the leek.
Lemongrass Ice Kachang
Fragrant jelly that was perfectly Q, complemented by a well-balanced combination of plum vinegar and lemongrass - subtly sweet and not overpowering. The kerisik (toasted coconut) added gentle coconut notes and a sliced almond-like texture.
Malt Black
A delicious sticky sourdough ice cream with a pronounced malt flavour, accompanied by a smooth soft serve. An interesting and enjoyable interplay of flavours with the lemon sauce.
the wagyu picanha was cooked to a perfect medium rare! Greeted by the friendliest staff there and enjoyed my dine there thanks to the good food, good hospitality and good company 💯😗
Tried the wagyu picanha medium rare. Very well prepared and seasoned, well paired with shallots. Staff were professional and attentive
Opened at some point in time before October 2021 and claiming to have operated for over 20 years, this stall is known for its affordable pricing and old-school taste, a rarity in the business district of Singapore.
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Their fluffy coconut rice is infused with coconut cream and pandan / screwpine leaves, imparting a fragrant grainy earthy floral sweet milky nutty flavour. Their stir-fried ikan bilis / anchovies with chili has a crunchy sticky texture, and bright fishy salty savoury sweet spice flavour. The fried chicken egg is straightforward with a soft wobbly texture and eggy savoury sweet flavour.
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The otak-otak / otah / spiced mackerel fish paste is soft and pliant with mild fishy savoury spice flavour. The deep-fried 5-spice marinated battered chicken wing crunches beautifully, with meaty savoury salty spice flavour. Their sambal tumis / stir-fried chili paste has the distinct fragrance of fried shallots, chunky with deep savoury salty earthy spice flavour.
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Nasi Lemak
Li Xing Nasi Lemak
@ Amoy Street Food Centre, 7 Maxwell Road #02-81
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More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html
