Pretty good fried banana fritters and friend nian gao. The batter is nice, kinda special.
The fresh bananas are peeled battered on the spot, and fried at the roadside stall. We didn’t get to try the curry puff, but all fritters were great, with pisang goreng being the best of course. What makes the goreng pisang here stand out from the rest is the use of pisang raja which are firm, soft and incredibly sweet.
While I wouldn’t say these fried fritters were out of this world, they were still delicious and definitely better than those I had eaten previously. This is so far my champion of pisang goreng! 🙂
And depending on luck, it can get crowded at times. And the queues can be long. So much so that you have to wait for 20-30 minutes for a fresh batch to be cooked.
besides the stall's namesake, mr chiam has also mastered the art of making the chinese delicacy, "nin gao" (literal translation: year cake), which is also known by its malay name - 'kuih bakul' (literal translation: basket pastry). made by stacking a thick slice of the sweet sticky rice cake sandwiched in between a slice of yam and a slice of sweet potato on either sides, and finally coated to be deep fried to perfection.