This stall is run by the owner's apprentice. Speaking to the stall assistant, he said the recipe is the same as the Telok Blangah stall.
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Springy noodles immersed in a slightly salty seasoning sauce. The char siew, surprisingly, is my least favorite and for once I could actually forgo the meat. Soup bears a strong peppery tone. And yes, who could resist the crispy smoky and sinful pork lard? There was a man who actually ordered just the noodles with lots of veges but no charsiew. Now I understood why.
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Pale noodles and pale charsiew was testament to maintaining #oldschool flavors. I would not mind just having noodles with lots of veges. This is not wow or the best. Definitely for those who is an "old school" at heart.

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