A long-time love of mine, this stall’s handmade noodles are still the freshest in taste and the most refined in texture in my opinion.
My go-to is the dry “mee hoon kway” (can’t believe a $2 serving is still available here) because I am, and will forever be smittened by the piquant blend of the aunty’s homemade chilli, black vinegar and dark sauce. It’s a must to drop in cut chilli padi too for that extra kick.
The soup version is just as good, albeit lighter in taste. Hence, why I caved and ordered both this morning for breakfast. #sorrynotsorry
You can choose to have their handmade noodles with “yong tau fu” or sliced fish instead of the standard minced pork and fishballs. Just make sure to reach the stall early to avoid disappointment.