This is not the famous 113 Duck Meat Koay Teow Th’ng from the morning market. This stall has been selling its koay teow soup for over 40 years during nighttime at Gat Lebuh Melayu. Eating their koay teow soup here feels like going back to the era of our grandparents. The broth is prepared by simmering pork trotters and chicken bones for three hours, resulting in a slightly cloudy appearance. The ingredients include fish balls, sliced chicken, garlic oil, and spring onions. Additional toppings available are chicken wings, chicken feet, pork sausages, pork liver, pork skin, and vegetables. The soup is not overly greasy, and the koay teow noodles are perfectly cooked, maintaining a satisfying texture. However, the highlight is the pork lard crumbles! The combination of the slightly sweet broth and the pork lard crumbles is absolutely divine!