A cross btw your traditional wan ton mee and Japanese ramen. They really take pride in their presentation so expect a longer waiting time amidst the already long queue. The noodles were springy like hk style noodles and it is seasoned in their special sauce consisting of lemongrass, garlic and oil. Their homemade Sambal Blachan though not so spicy was a good contribution to the entire umami experience. Of coz it was the half cooked egg that got me salivating. Instead of char Siew, you get a substitute of Japanese pork belly that is marinated n cooked for 36 hours in a water bath resulting in a very tender pork that melts in your mouth. Only thing I didn't really like was the fried prawn curled thing which didn't really go and was so oily. Other than that price was reasonable at $5.90 for a small bowl.