Those whom have been following us for quite a while would probably remember our visit to a particularly food stall situated within Balestier Market that served up Burmese cuisine named Myanmar Express. Turns out, the folks have recently made its move out of Balestier Market — it has since found a new home within the same coffeeshop that houses an outlet of Hai Zhong Bao 海中寶 at Blk 422 Ang Mo Kio Avenue 3; other notable tenants within the coffeeshop also includes an outlet of MaoYou Sarawak Kolomee & Laksa as well. Myanmar Express was one of the very first few (though definitely not the first) establishments serving up Burmese fare which we had visited around the island previously; its current menu at its Ang Mo Kio stall is segregated into sections dedicated to Noodle Items, Rice Set Items, Salad Items, Finger Food, Assorted Vege Fritters and Add-on Items.

Wanting to try out an item that we had previously not yet tried before during our previous visit made to Myanmar Express when they were still located at Balestier, we found ourselves going for the Burmese Soy Sauce Noodle (Dry) — this was an item that comes in two variants of meat; chicken and pork. We went for the latter with our order. An item which we aren’t able to find much information online about, it can be observed from our order that the Burmese Soy Sauce Noodle (Dry) – Pork does come with pork slices of various cuts, a scallion ginger relish, beansprouts, thick rice vermicelli, bits of fried dough fritters, and what seems to be globs of sticky rice flour on one side of the dish. Giving everything a good mix together, we did find that the Burmese Soy Sauce Noodle (Dry) felt like a lighter version of the Nang Gyi Thoke (i.e. Mandalay Rice Vermicelli (Dry)) especially given the minimal of chili oil and lack of chickpea flavour that results in a lighter, but still flavoursome note whilst also being less heavy in its consistency — clings welll to the slurpy thick rice noodles here. The use of light soy sauce and scallion ginger relish does give things a light and refreshing savouriness that keeps things going, while the pork slices featuring various cuts provides a meaty touch for a contrast of flavours. Interesting, the use of fried dough fritters helps to add a crunch similar to what one would expect out of crispy pork lard; all that whilst not contributing any form of greasiness to the dish, while the beansprouts add another dimension of crunch to the dish. The gooey globs of sticky rice flour adds an interesting chewiness that seems to be able to bind all of the elements in the bowl together.