This stall is one of the last two surviving Hokkien ngoh hiang stalls, the other being Hup Kee Wu Xiang Guan Chang. Theyve been at Maxwell Food Centre for 30 years and they have a rather complicated history. The stall is run by two brothers Ng Kok Eng, 62 and Ng Kok Hua, 61 and in the pre-World War Two days, they had an uncle who used to partner with a ngoh hiang hawker from China Street. They parted ways, the uncle set up a new stall in 1955, then their father helped out and the business was eventually passed over to the two brothers.China Street Fritters only sells seven items but like Hup Kee, the same four items the liver rolls, pink sausage, meat rolls and egg lard cakes are hand-made and are excellently done. The killer is the spicier garlic-laden chilli sauce which is served as a side dip.Read related: https://www.hungrygowhere.com/gallery/food-guide-what-to-eat-at-maxwell-food-centre-*gid-7c923101/
