The dry ban mian was messy in the best way. Springy noodles coated in savoury sauce, well-seasoned minced meat, earthy mushrooms and a soft-boiled egg with that creamy yolk that pulls everything together 》$5.50

The soup version was clean and naturally sweet, with a generous handful of hand-torn mee hoon kueh that had that satisfying chew. Toppings like leafy greens, mushrooms and egg made it hearty without feeling heavy. And yes, they really do tear the dough by hand daily, which shows in the texture 》$5