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The “beehoon” or rice vermicelli is pre-fried in “rempah” so the strands are a vivid orange in colour and already a bit spicy. Although this is touted as “dry”, there is a bit of thick sauce ladled on around the side which tastes like a reduction of the Mee Siam gravy. I like it actually as I think the dish would be a bit too dehydrated otherwise. For toppings, there are pieces of “tau pok” (saturated in the same gravy) and a whole hardboiled egg. Not bad in terms of portion size either.