Is this the last old-school charcoal pork porridge in town? Tucked away in the far corner of the food court, this stall is run by a friendly uncle who still cooks every bowl individually over flaming hot charcoal. The menu offers "chok" (thick Cantonese-style porridge), "moay" (soupy Teochew-style porridge), "misua" (thin wheat noodles), and "bihun" (rice vermicelli). I stopped by for a midweek dinner and found several tables—mostly elderly regulars—already there patiently waiting for their nourishing broth. When my bowl of "moay" finally arrived, it was well worth the wait. It was piping hot, incredibly flavourful and perfectly seasoned. with tender chunks of minced meat. The fried garlic on top gave it an extra boost! 😋 Hours: 12:30 PM – 8:00 PM (or until sold out, whichever earlier). Note: Closed every Tuesday. Pork Porridge RM8