I asked for more sweet sauce. No chilli no oyster. Sweet enough for my liking. The bean sprouts gives some crunch and good balance to the lard stir fried taste. Flavours may be even better if more egg and additional fish cake.

always has a perpetually long queue, but it was worth the wait. The plate was well cooked, not overly oily, and nicely balanced in flavour. Can see the main cook working nonstop — clearly the magic behind the stall. The 20‑minute wait was reasonable, and judging by the number of tables ordering it, it’s a clear crowd favourite.

CKT is a very personal taste ! Long Q here...but ok only lah .. think have better elsewhere. The beansprouts w cockles were good !! Auntie is very generous with the cockles too...

Old school flavors, modern-day cravings. Meng Kee Fried Kway Teow is still hitting all the right notes. We’re talking about perfectly charred noodles, a generous amount of lap cheong (Chinese sausage), and that signature sweet-savory sauce that coats every strand. It’s not just a meal; it’s a smoky, stir-fried hug.

My favorite CKT beside Hai Kee where the uncle has retired. The presence of char wok hei, dark sauce, lard, sausage, tauge & fresh cockles made this plate of CKT complete. We also order another tauge cockles to comliment the dish.