The stall roasts their own char siew instead of getting ready made ones from the supplier.
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Sliced in fairly thick chunks, the char siew is reasonably well-roasted with a nice color and charred bits on the exterior. The cut used is rather lean but fortunately not tough and dry.
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The highlight is their handmade egg noodle which the stall owner make from scratch at the stall every afternoon. It is rare to find noodle stalls that still make their own noodle yet One Mouth Noodle persist in doing so and that deserves a salute from me.
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I guess the result speaks for itself as the thinner than usual mee kia is delightfully springy with a lovely bite. Dressed in a concoction of light soy and fragrant oil, I thoroughly enjoyed this artisanal noodle.
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Read more: https://thedeadcockroach.blogspot.com/2019/12/one-mouth-noodle-char-siew-wanton.html?m=1