It’s S$6.00 well spent on this plate of Fried Hokkien Mee with flavourful reduction of the broth, well-cooked noodles that are soft but not marshy, and lots of fresh ingredients. I can really feel the smoothness of the squid in my mouth!

Most importantly, the charcoal stove allowed the cooking temperature to be much consistent, and for the “wok hei” to exude in the product. It turned out that every ingredient in this favourite was a good team player, and the brisk business over here tells it all.