With an arm's-length list of hawker dishes coming in at under a tenner, it's little wonder this no-frills corner restaurant, kitted out with a simple lilac interior, does such a cracking trade. Home-made curry puffs are flaky and fragrant with curried potato; stir-fried rice vermicelli with prawns and fishcake is fruity and has a hot and sour kick. The char kwai teow is smoky and dark, with plump, fat noodles. Not in a noodle mood? The chef's specials feature hearty hotpots and creamy curries, as well as whole deep-fried barramundi. A tempting list of Malaysian cakes and puddings sweetens the deal.