Sin Kian Heng (Kebun Baru Market & Food Centre)

For the next 10seconds, I was playing "dodge ball" with the vapor.
To counter the smell, vinegar, lard and tomato / chili sauce was added.
The reason for them adding "lime" water (Alkaline) was to give the noodle it's chewy texture.
The owners brewed the soup with pork bones and some spices for long hours. Minced Pork, liver, kidney, meatball and sliced pork were cooked right before the soup was served. They used the same pot of soup to cook the pork, so after some time, the soup got sweeter and sweeter.
For those who were afraid of the alkaline smell, you could order the noodle soup with additional vinegar.
Sin Kian Heng, 新建兴
Kebun Baru Food Centre, Blk 226H Ang Mo Kio Street 22, #01-26, Ang Mo Kio, 568226
Mon to Sun: 0630 - 1600