The noodles are hand made which the dough will be rolled repeatedly using the pan mee maker and flour is sprinkled onto the dough occasionally to maintain its softness. Once the required thickness is obtained, the dough is peeled into small pieces before cooked on boiling water.

The soup based pan mee is clear but has quite strong flavor, likely to have a lot of MSG added to the soup. The pan mee is also quite smooth and soft but if you happen to get the edge portions, it can be quite thick and lumpy as what Huat Koay got. In fact, he regretted ordering the large size pan me.. Haha.



You get some anchovies, shredded mushrooms, minced meat and leaves but there is not many ingredients after all… the main portion of noodles will be quite generous but not other ingredients

The stall is open daily from 7am till 2pm. Each large bowl cost RM3.00 while the regular one is RM2.50. Additional RM0.50 if you request to have egg added.

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The ingredients are placed into sticks much like skewer and color coded to differentiate the price. It can range from RM0.60 to RM2.00 per stick.

These ingredients are placed on the plates all over the table surrounding the pot of boiling water at the middle. Most of the time, the whole table is filled up with as much varieties that you can think of.



You just need to put your selections into the pot waiting to be cooked before you can enjoy the lok lok. Worry not if your favorite dish is running out, the owner will constantly make his rounds and replenish whatever ingredients that have been consumed.

There are few types of sauces which you can dip into while enjoying lok lok.

The most common one which is available here is the chilly sauce mixed with grounded nuts and sometimes lime juice.

The sauce is just the perfect companion for lok lok.

Other types of sauces may include tnee cheoh (sweet paste), tom yam paste or red hot chilly. Not all places will offer different types of sauces.

If you come in big group, you will opt to sit on the table provided. Some people may find it easier to just stand next to the stall and enjoy the lok lok standing.

The Pulau Tikus Peng Hwa Lok Lok is opened daily from 4.00pm – 11.00pm. If it is full house, you may try the other branch at 1 Corner Café located at Jalan Bawasah (behind Giant/FIMA)

Tel: 016-478 6083 or 016-457 6967


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Fish Ball


Mantis Prawn


Other hawker stall along the street

Even the dishes look just like ordinary economy rice stalls but in addition, they have nasi lemak ingredients which you can choose from such as ikan bilis, , curry fish, fried egg, fried chicken and much more.



The wide selection of nasi lemak dishes to choose from can make you feel lost not knowing what to choose. But the favourite you should go for is the fried chicken which was fried together with curry leaves and it gives a crispy and slightly spicy taste.



On top of that, you can get assam soup from this stall free of charge. It is definitely a plus point to enjoy the soup, courtesy of the stall owner.



The plate of nasi lemak will cost your around RM2-4, depending on the dishes you take.

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The owner sells both types of coconuts; regular and pandan coconut. Pandan coconut is slightly different in terms of its size which is slightly smaller and rounder compared to regular coconut.

The pandan coconut water also has the scent and taste just like pandan, naturally.



A unique experience of enjoying coconut water here is you don’t have any spoon to scrape the coconut flesh. Instead, the owner will craft a spoon-like scoop out of the coconut husk itself and you can scrape the flesh without any problem at all.

The regular coconut sells at RM1.50 while pandan coconut sells at RM2.20. You can enjoy the coconut on the spot or you can opt for take away as well. The shop is opened 8.00am – 7.00pm.

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This shop serves one of the best curry fish head available in this area and the shop is always full of people waiting to indulge this mouth watering dish especially during lunch breaks.

The claypot chicken rice has generous portions of chickens, Chinese sausage, salty fish, onions and the rice is well mixed that you get even colored rice, unlike others which have spots of black and white colored rice.



The cook will only break the eggs on top of the claypot rice after it is cooked and before served to you, so you will get half cooked eggs.

The smell of curry fish head will leave you swallow your saliva the moment it is served. The hot curry fragrance and strong smell of fish head make you want to try it out badly…Be careful, it is extremely hot.



The taste of the curry is highly flavored and the gravy is quite creamy too. Together with the claypot chicken rice, they are the perfect match.

Even if you have finished the claypot rice, you can ask for white rice just to enjoy the curry. Also, you can just order fish meat instead of fish head too.

The taste of the curry fish head will leave you tantalizing for some time…and you will crave to come back for more.

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Signboard


The cook


Claypot Chicken Rice and Curry Fish Head

The structure and design of this shop remains nostalgic like 70’s … it wooden structure is still standing strong and the decorations on the wall look like typical kopitiam we used to visit during younger days.

You can choose from two types of chai koay: mangkuang or kuchai. The chai koay skin is very delicate and thin that it will break easily, exposing the fillings if you use too much force. Yet, the taste of this chai koay in your mouth will simply let this off.



Besides chai koay, you can get the regular dim sum dishes too or you can order some other recommended dishes like fried tanghoon and fish soup. These are also favourites among the patrons to this shop.

Dim Sum


Fried Tanghoon


This is a recommended chai koay shop to go if you ever go to Sungai Bakap or Nibong Tebal or Jawi. The shop is opened everyday, only in the morning.

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Exterior View



Interior View


Chai Koay and Chinese Tea