Pretty much an institution and having their own style of frying, the Fried Hokkien Noodles here is quite dry but that's cool because all the "wok hei" flavour has been fried into the strands of "beehoon" and "mee". Another unique point is that their noodles are kept short and "al dente". Don't expect any "sambal chilli" either because all you get are slices of red chili in a light soya sauce to go with the fresh lime. Personally, I find it gives the dish a distinct purer taste. I guess when you've been doing this since 1963, there is no need to fix it if it ain't broke :)