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The easiest way to avoid the headache of choosing is to order both of your favourites. In my case, it happens every time I pay a visit here.
The dry version of their “mee pok” is a must because of the stall’s incomparable sambal chilli. I am so glad they cook the noodles al dente too.
Equally satisfying to me: their “kway teow” soup. Those slippery-soft rice noodles are served in a clear pork-based broth with crunchy beansprouts, minced meat, prawns and fish cake. Spammed with loads of fresh coriander and spring onions, it’s really tasty and proves a great foil to the spicy “mee pok”.
Finishing both bowls by myself can be a bit challenging so I always share the latter.

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