The warm service. The open kitchen. The decades of exceptional char kwai teow. In 2025, Danny Ko’s humble counter-service restaurant is as full of heart as ever. Hear it beat through the rhythmic scraping and banging of metal utensils on the wok, which fires the thoughtful Malaysian dishes destined for tables of families and friends. The thick egg gravy of the combination hor fun is more comforting than a hug: you’ll linger long over the smoky wok-tossed rice noodles, bouncy fish balls and prawns.

Another favourite is kapitan curry, the chicken bursting with lemongrass and zingy markrut lime leaf. Add rojak – pineapple, cucumber, apple and beancurd coated in a rich shrimp-paste glaze – and a fantastically flaky pan-fried roti canai with home-made satay sauce to complete the masterclass in comfort food.

Good to know: Check the chalkboard for desserts such as coconut milk-drizzled sago pudding.

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