Despite the lack of fancy decor, this joint has built up a loyal fan base over the past 20+ years and can be busy into the night on Fridays and Saturdays. Koay teow is stir-fried with duck egg over a charcoal fire that lends exceptional wok hei. Add an extra over-easy egg or start with the blanched octopus appetiser before tucking into the noodle dish after which the shop is named – the tender mollusc is served warm with a tangy-sweet dip on the side.