This stall is known for its pork, liver and kidney mee sua as well as its namesake but what I return often for, is the steamed fish. You pick your fish from what's displayed on ice and inform the friendly young boss if you want chilli or not (if you can take the heat, go for the chilli because it gives the dish a wonderful kick). It is then steamed with finely sliced "kiam chye" (salted vegetables), leeks, tomatoes, chilli padi, julienned ginger, a mashed up "sng buay" (pickled plum) and some "tao cheo" (preserved soya bean). Have it with a bowl of steaming hot rice for what is essentially Teochew comfort food with a hot twist.