This place, especially with its famous claypot hokkien mee, probably doesn’t require much introduction. Choose the way you want your noodles to be served from 3 different serving styles - on plate, on opeh leaf (from the betel nut palm), or in a claypot like ours.

Served simmering in a piping hot broth that was so full of seafood-y umami flavours, the mixture of yellow noodles and thick beehoon was even more mouthwatering after soaking up some of the soup stock. Unfortunately the wok hei was very slight and would have been much preferred to be more intensified. Discover the hidden gems in this pot of goodness - squid slices, clams, peeled prawns, pork lard, pork slices and the star of the pot, those alluring sio bak, or roasted pork, which enhanced the overall savoury flavour with its golden-brown crispiness. Don’t forget their sambal chilli to go along, not too spicy, but definitely adds an extra oomph. For the portion, the price was really worthwhile.