One, two, buckle my shoe.
Three, four, knock at the door - or in the case of noodle stall Seng Huat at Block 79 Telok Blangah Drive: "Three, four, shut the door".
The rhyme is how I was fondly told of the stall's days off when I ate there a few months ago. The numbers correspond to the days of the week that the stall is closed.
I think it is a great, catchy way to make customers remember. It sticks.
In the mornings, the stall attracts a long queue of customers who order everything from mee tai mak tng with fish balls and slices of fish cake to dry prawn noodles tossed in chilli and topped with crispy lard.
When you order, you should indicate if you want prawn noodles or fishball noodles (from $3 a bowl).
79 Telok Blangah Drive, 01-38; open: about 5.30am to about 2pm, or when sold out (Fridays to Mondays). Closed on Tuesdays, Wednesdays and Thursdays
I like the dry prawn noodles here. Each serving comes with a separate bowl of prawn and pork broth.
My noodle of choice is kway teow because it soaks up the chilli well, but order whatever type tickles your fancy, from bee hoon to yellow Hokkien noodles.
Usually, when I order dry noodles at other stalls, I always have to ask for extra chilli because most stalls tend to stint on this essential condiment.
But here, the noodles come tossed in a generous amount of fragrant, piquant chilli that has a lovely savoury flavour. And there is more than enough to coat every strand.
For $3, you get a sizeable bowl of noodles with two whole shelled prawns and pieces of lean pork and fish cake.
The prawns are always fresh. The flavourful broth has a lightness to it, without the oily finish that some versions have. I could drink bowls of it.
I first ate at the stall in 2011, when I did a story about the best things to eat along the Circle Line, but was reminded of it recently when a friend recommended it to me.
Last Friday morning, after polishing off my kway teow, I asked about the opening hours once again.
The rhyme had changed: "Two, three, four, shut the door - getting very tired, lah."
• Follow Rebecca Lynne Tan on Twitter@STrebeccatan