Chewy, al-dente thin noodles served in a rich, savoury pork bone broth. The soup was thick, creamy, and packed with flavour. We loved it. Chicken oil was drizzled over to enhance the aroma. As for the cha siu, it was pretty moderate. The texture was slightly firm, the fattiness was decent but could have been softer, and the overall flavour was quite normal. The red dot of sauce on top was made with seasonings specially sourced from Fukuoka, providing an authentic spice kick.