In 2009, hardly anyone ever ventured into this far-end of Jalan SS2/72. It was a cul-de-sac that turned into a short row of shop houses. Nothing interesting, but the old Yamaha Music was based here, plus a car repair shop and some import/export business, whose doors were perpetually shuttered. Nevertheless, Sean and Angie, chose this location and opened their “Toast and Roast” restaurant, a one stall type of kopi tiam serving Hakka noodles, rice with luscious char siew, siew yoke and roasted chicken. Sadly, after nursing their “baby” through its difficult years, they were unceremoniously “kicked out” by Sean family members (also shareholders) and they had to start anew with anther signature outlet (T&R by Sean and Angie). The outlet is now run by Sean’s sister and her husband, Ong, while the toasting and roasting of the meat is still being watched over by the father. Basically, the consistency and tastiness has not changed over the years. First of all, the roast pork and chicken are nothing out of ordinary. The one that brings in the crowd is the Hakka noodles – dry version served with minced pork, topped with crispy fish flakes, spring onions. You can opt for the Original Hakka Noodles with minced meat and then add char siew as additional toppings. The noodles itself is cooked al dente, moist and bitey and not soft. The char siew is cut into larger chunks than is usually done in most outlets. It is sweetish, but not overwhelmingly so, melts into your mouth literally (more so if you prefer the half-fat cuts). It is so good that whichever way you choose to eat it, it will turn out great. The noodles, mixed with the sauces, flakes and spring onions is already a good mix and good to eat by itself! The vinegared green chilis that is available on the table only adds more bang to each bite. You can tell they are careful even with the way the chillis are chosen, cut and vinegared. Service is not always top class, but tolerable. Payment is made at the counter at the end of the shop.