One of the must-tries if you are there, is New Ubin Seafood’s Chye Poh Kway Teow ($10/small, $18/large). Flavoursome and simply satisfying, the thin rice noodles were expertly fried and injected with a good dose of ‘Wok Hei’. Comforting yet sinful, the garlicky fragrance along side the salty-sweet flavour of the preserved radish also made it an instant hit with my oil-loving tastebuds. And though I don’t usually eat chye poh, it added a great crunchy texture to each forkful. It does however comes off a tad too greasy towards the end especially with the generous chunks of fried lard so pairing it with lighter dishes might be a good idea (but if lard is your bff than you will love this).