When I am unsure if I will like the chilli sambal at a random stall, I prefer to order my noodles 白 (baí) or “white”. Which means it’s prepared sans chilli, ketchup and vinegar. But sometimes, if the rest that makes up what’s left, that is, the invisible sauce (usually soya sauce and some sort of oil) is a good blend, the outcome can be a heap of surprisingly tasty noodles. More often than not, pork lard oil is the reason for that. I then just toss in sliced red chilli and dig in.
The sole “meepok kway teow” stall inside Brunners Coffeeshop proved to do a most enjoyable version that I would definitely return for.