Ignited my curious palate.
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It is called "Red Birdie Noodle". Not any kind of noodle. The noodle itself is Hiyamugi noodle (made from wheat flour) and it is caught in between somen and soba. Very nice firm bite textures. Came with a teeny platter consisting of spring onions, roasted peanuts and pickled radish or what we call "chye poh". Tossed in a mala sauce. The finish was not overpowering spicy, just right kind of heat which is suitable for those who cant take too hot. Garnished with slices of chicken breasts, cooked to perfection. Tender and still moist. Overall, it had spicy undertones, nutty and earthy mouthfeel.
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What was supposed to be coffee and dessert, turned out to be a second lunch. All thanks to @eugene.see @birdsofafeathersg . Really thank you for feeding us with this yummy dish and truly appreciate the treat.💖 Thank you @slurp.lim for sharing the calories. It was a fantastic catch up.

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