Double Seven's dai chao stall is now our go-to place whenever we feel like having a proper meal, yet won't put a dent in the wallet. We have our dinner here almost on a weekly basis and we have never been disappointed.
Tian Fatt was my next stop for KL-style Char Koay Teow. Like Fei Lou's in Jinjang, fresh cockles are also available; though you need to be specific if that's what you want. Otherwise, you'd get a a normal looking CKT that doesn't distinguish itself from the rest.
Most of the seafood restaurants in KL usually import large mangrove crabs from Indonesia, but Kau Kiah (owner of Pak Thong) prefers to use local ones all the way from Sabah.
Since the crab is monstrous, it's not surprising that they cost RM140/kg. When you have a crab so fresh, steaming it is a no-brainer and possibly the best way to cook it too.
Just a stone's throw away from the Yellow Thai food truck is Moo-Ka-Ta Krua Thai, a humble restaurant with an affordable menu. It's different from the usual Thai restaurant in the sense that their menu is less elaborate offers only the basic dishes. Mookata is a specialty here, along with a couple of noodles and some street food options.