Prawn with minced pork dumpling soup good to enjoy on it owns. The minced pork was very well prepared with chopped carrot and black fungus in which gave some chewy texture to the dumpling. The skin just with the right thickness and the dumpling were made of at least two whole prawns and it were fresh. The ingredients were not overly pressed while it been wrapped into the dumpling skin. Otherwise it would be hard and not soft and juicy.

Average and edible, credit to the inconsistency of taste. The service is totally out given the fact that the lady boss always in her unwelcoming face expression as we term it long face or 'black face'. If you are lucky and if its her day then you might get an above average fried koay teow. 

Prawn Mee comes with yellow noodles and vermicelli, topped with sliced pork, small prawns, fish cake, half of hard-boiled egg, water spinach (kangkung) and fried shallots in the fragrant prawn broth. I enjoyed the broth, even though it wasn’t the best and a bit oily but it was pretty good still. You get to taste the concentrated essence of prawns and the soup is flavorful enough to go with the noodles. Extra sambal given for those like the extra kick 

It cannot be denied that the egg gravy is the essence of Cantonese Fried Yuen Yong or a mix of flat noodles and vermicelli in egg gravy. Nevertheless, the quality and taste of the flat noodles and vermicelli play a big role too. The flat noodles must be fried before hand for the fragrance. I believe all hawker stalls do the same but somehow only few with the fried noodles aroma. The vermicelli must be deep fried freshly. Fresh here by all means fried on the spot or the day itself rather than overnight. All this distinguish the dish being average, good or great. I would say great for this dish in this particular hawker stall.Not a black pepper lover myself due to its smoke aroma and a bitter finish but this really smell and taste good with the right amount of black pepper. I would say the black pepper used is more mild with easygoing flavor. A perfect match with traditional hokkien mee. 

Dropped by to have a quick lunch. There were lots of varieties of cooked dishes for lunch but masakan panas or order-to-cook dish is not available during lunch time. I opted ayam masak merah, tempe with anchovies and few slices of cucumber to go with half a bowl of rice and a glass of limau panas. The food was rather cold and taste bland. The chicken was tough on the outside and there was fresh blood near to the bone of the chicken