Seems to be quite established.
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I was looking at the pictures on the wall and it did looked tempting. Wanton mee apparently is their signature. I gawked at my plate and I stared at the picture. The charsiew was thin, no fats, no charredness and was dry. The picture was thick sliced charsiew with abit of fats and charred at the edges. How can something the same be so different? Positive note, I liked the old school taste
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Why is it called "ang moh"? I googled. It was said that the owner is a big guy resembling a caucasian thereby the name. Anyone who is nearby can give it a try. It is not all bad. It is just not my plate of wanton mee.

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