The owner worked in a milkfish ball shop for over 30 years before opening his own eatery in the 2010s. The stall sells soups with milkfish, fishballs and meatballs – customise the components to your liking. The springy milkfish balls are the highlight, but the fish skin is also worth trying – a thin layer of minced milkfish is spread on cooked fish skin for lovely textures. The aromatic diced pork rice with coriander makes for a hearty meal.