Chuan Xiang Xiao Chu 川香小厨 (Kim Keat)

Ordered the 干锅肥肠 which is basically pig's interesting with chili.

I like how the intestine did not have a strong smell. Green chili was thinly sliced. Black fungus was crunchy. The flavour of this dish was really good. Not too spicy and slightly numbing.

They have a food buzzer so that you'll know when to collect your food. Would definitely come back to try their other dishes.

老碗鱼 (literally translated as Old Bowl Fish) - Tender fish slices are poached mostly in boiling chilli oil, a large amount of chilli pepper, special Sichuan bean sauce, bean sprouts, napa cabbage and poured into a very big bowl.

Read more: https://www.misstamchiak.com/chuan-xiang-xiao-chu-toa-payoh/