Restoran Tuck Tuck Tei

Tangy, sweet and creamy, Uncle Weng’s fish head noodles is a hit at this corner hawker shop. He’s too generous with the noodles, and though the deep-fried pieces of fish are soaked in the piping hot soup, it still retained its crunchiness – it was nice and salty too!

Half chicken rice and half economy rice, this stall at Restoran Tuck Tuck Tei is brimming with customers! With over 20 dishes to pick from, I still went ahead and ordered my forever love – chicken rice. Though not stated, I think they use kampung chicken here as the meat is slightly tougher. Love the sweet soya sauce drizzled over the very yellow (chicken fat maybe?) rice and the piping hot bowl of chicken and bittergourd soup on the side.

Tuck Tuck Tei first shot to fame when its young, handsome owner took apprenticeship at the chicken rice stall it houses. The 'chicken rice prince' surely contributed to the restaurant's initial popularity but it was the quality local food and airy, laidback environment that kept people coming back. When stumped for ideas to lunch with a group of colleagues, turn to the sheer variety here. The Roast Chicken Rice (RM5.50) is popular for the smooth, fleshy meat with aromatic rice, but the same stall also offers an attractive spread for good old economy rice. A full plate of three dishes will cost you between RM5 to RM7 — quite a steal! Alternatively, a small sheltered stall outdoors peddles delicious Chee Cheong Fun (from RM2). The secret's in the sauce. A duo of brilliantly red sweet sauce and fiery chili sauce perfects the dish.
Avg price per person: RM10