The Heng Hwa Soup Noodles was sold out when we were there at 6-ish for dinner, so we ended up ordering all three dry-style noodles, which might be an overkill, especially if you can't stomach that much spice.

This was something special; who would've thought that century egg could also work well with noodles? The creamy yolk formed the perfect foil for the chewy mee tai mak, stir-fried in a rempah redolent of spice and hae bee hiam. I liked that it carried a hint of smokiness, and had great textures and flavours from the generous smattering of ingredients – squid, mushrooms, egg, and spring onion.