Perhaps it was time for the famous Chef Pang of Antoinette to answer the calling to sell something closer to his heart, he wound up the chain of patisserie restaurants and founded Pang’s Hakka Noodles in July this year.

While it was a little disappointing that I did not get to meet Chef Pang in person at his stall, I was quite happy that their Signature Hakka Noodle Set (S$9.50) was quite worth the deal, with two fermented beancurd fried wings to go with the Hakka Yong Tau Foo. The noodles was cooked just right with a nice bite to it. Some might argue that the noodles was too oily, but the oil was also the reason for the noodles to stay fragrant (say yes to lard) not to turn lumpy.

However, my only gripe about this meal was that takeaway paper containers were used in place of reusable crockery, which somehow eroded a bit of the feels for authentic cuisines.