#45 of Top 50 World Street Food Masters
Comforting, almost like a grown-up Myojo Ramen Char Mee. And the soup is also excellent, so it’s the best of both worlds!
Chashu, onsen egg, spring onions; uni cream broth made from fresh, premium bafun uni and 2–Michelin Star dashi.
fruits, chestnut, honey ginger glaze
Original, both in the sense that current stall owner Ms Tan’s late father was the one who invented tutu kueh, and that this is the traditional filling of coconut (they now have flavours like chocolate to appeal to the younger generation)
#26 of Top 50 World Street Food Masters
