Kaki Lima, NU Sentral

Penang-style char kway teow is pretty much perfect, so slapping a basic slice of melted cheddar cheese on it does the dish no favours, especially when the cockles on the plate veer toward rubbery and bland (RM18.50). Kaki Lima can be commended for experimenting with twists in its fare, though its rendang tok burger may be too moist and messy to work as a burger (RM21.80) - the beef chunks stuffed between the bun seem tasty and tender enough on their own, stewed in coconut milk and spices.