I've read about Ju Hao's signature noodles (not in picture) and had always wanted to try it. Dubbed as the Northernern Chinese bak chor mee, Ju Hao's rendition had a stronger vinegar taste that probably came from the chopped preserved radish. The sweet and sour special sauce kept me slurping for more of the springy noodles.

Paired with the crispy prawn pancake was a perfect combination. It was oily, crispy, filled with succulent prawns and it was super shiok! The vinegar-ish taste from the noodles kind of washed down the oiliness. It was so good that you wouldn't want to share with anybody else. 😄

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