When I was younger, I always had a problem trying to tell people about my dialect. "You're Heng Hwa?? What's that?" And overtime I got my way around that with the answer "You know Pu Tien the restaurant right, that's the cuisine of my dialect. And Heng Hwa is a smaller Hokkien branch." Heng Hwa food are few and far in-between in Singapore. The Heng Hwa enclave used to be at Little India, Bugis area and have then dispersed as Singapore continued to modernize. Hence, I was so happy to have found another restaurant that serves quality Heng Hwa dishes at less than extravagant prices- Ming Chung Restaurant. The test of a good Heng Hwa noodles is the freshness and taste of the lala clams. The noodles here have soaked up those fresh lala essence so much, expect a burst of flavour with every mouthful. Each noodle dish came with a generous amount of ingredients- lala clams (!!!), vegetables etc. I personally liked the Har Cheong Kai as well, as the flavour of the prawn paste is slightly milder and the wings are not oily at all!! The only disappointing dish was the Sambal Kangkong, which was quickly salvaged by adding a whole load of Chilli sauce into it.