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This is from Chef Kang’s Noodle House, opened by Michelin Starred Chef Kang.
The noodles used are specially imported bamboo pole ”jook sing” type, similar to those used in many eateries in Hong Kong, without the strong alkaline taste.

Pork belly roasted in a charcoal oven is used for the char siew, and naturally brewed soy sauce makes up the main part of the base. $5 of goodness.