They are no longer just one stall. In fact, the stall is just for take away. To dine in or take away, they have a whole huge lot, which can seat a few hundred people. When we were there, it was TOTALLY CROWDED (before 12pm - they now open at 11am). Still, queue was short and service was quick. The mak cik was very polite and nice.

The coconut shake was nice but not up to the hype. It was refreshing and cool, with bits of flesh and nice, but not sweet, except for the ice cream in it (before you mix, it's not sweet). But for RM2.20, it's incredible. Really worth the money but maybe not the time for me to drive 25km from my parents' house to get there.

We noticed a lot of tables ordering this, so it piqued our curiosity - we just had to try it. The fish balls are home-made, and taste like a mix of pork and fish (which I think it was) - it was fresh, soft, and very tasty. Popiah was not too oily, and juicy. Prawn crackers were very crispy.

This is one of the few, if not only, shops that sell onde-onde on weekday nights when most of the shops are closed. This was around 9pm. The stall is set up outside the shop, and they make it fresh. So, the onde-onde was hot and fresh. The "skin" was a bit too thick, but the sugar was molten and abundant. Sweet and overflowing!

So, this restaurant takes over the slot where Nancy's Kitchen used to be, and doesn't serve a lot of the good stuff; most notably, any form of pork, and any rendition of pongteh. We quickly forgave their transgressions after trying out their offerings of curry dabel (devil) and cencalok egg (omelette).The curry was spicy, and aromatic, tastes close to the one my mum makes, with certain aspects lacking; namely slightly lacking in certain ingredients (most notably lacking the sourness - lack of vinegar, and could use more turmeric and lemongrass), but otherwise very decently done.Cencalok omelette was amazing. Nicely moist with a good amount of that fermented shrimp flavour, and very fluffy.Tofu was unimpressive but tasted alright.

Service was unattentive (too many sections where waiters could not spot us).

Nyonya achar is truly an acquired taste. I used to eat this seasonally, as my mum would make these maybe once or twice a year. It's a lot of work to prepare, so the high price tag is justified (RM14 for a jar). It's basically pickled vegetables, with the highlight being pickled green chili stuffed with young papaya.

Generally, everything is equally sour and sweet, and the chili is somewhat spicy. It can be eaten as snacks or together with rice and dishes.