Using chicken and seafood instead of pork, this charming café serves halal Malaysian-Chinese fare. The owner started the business as a street stall back in 1992 and now runs it with her son and daughter. Her char kway teow is sautéed with minced garlic rather than lard, in a secret soy sauce blend that tastes spicy-sweet. Made fresh daily, the broth for her hae mee is bursting with seafood umami; the home-made curry paste adds a kick to the noodles.