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I love adding tons and tons of the chilli oil paste to my noodle... Loves the broad, chewy texture of the noodle as well. Couldn't beat those which I used to eat in China but already the better one I found in SG. Added $1 for the minced meat but I just wanna slurp up all the chilli-coated noodle in tomato egg broth. I'm forever too full from this to even try the other hot fav 肉夹馍. The rest I didn't touch thou my fren commented that the skin of the Jiao Zi is a tad thick...

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