Thai Eats

The specialty at this Thai-Chinese noodle bar opened is the ba mee – Thai for thin egg noodles, which is made in Singapore according to a recipe by the Thai owner (she actually apprenticed in Thailand to learn the art of making and cooking these noodles!). The curly noodles are cooked perfectly al dente and dressed in lard and garlic oil so every bite engulfs the tastebuds with flavour and aroma. Add one spoonful each of the sugar, fish sauce, green chilli, chopped peanuts and chilli flakes (1/2 spoonful for the spice-challenged) to give the noodles that wonderfully Thai balance of sweet, salty, sour and spicy notes. There's really nothing I can gripe about a dish so tasty, with well-executed components of tender pork collar cha shu, runny lava egg, crackers, and meaty wonton in a separate bowl of bak kut teh-tastealike soup.