Their fried hokkien mee ($10) is strong on the wok-hei, kissed by the smokiness of the charcoal flames (yet this too seems strangely inconsistent nowadays), however the intense wok-flavour masks over the fact that it lacks that sweet prawn taste. The noodles absorb the stock nicely for a wonderfully goey texture and consistency, with large prawns and squid, yet it is such a pity that their intense charcoal wok-hei has become a smokescreen for what is frankly, a sub-par (and expensive) plate of food.

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No Go
Can Go👌🏼
Must Go