Was scrolling around social media and got to learn about the existence of Lixiang Noodle House 丽香面家 within Tekka Centre — the food centre has seen quite a number of new stalls opening in recent times especially within the area where a large concentration of local Chinese cuisine stalls are situated in. Lixiang Noodle House takes over the former premises of Pontian Noodle House 笨珍面家 within the food centre — the stall does feature a very prominent signboard with a green background for its facade. Despite the change of name and the entire look of the stall, it does seem that the offerings are rather similar to what Pontian Noodle House used to serve up — the items featured on the menu at Lixiang Noodle House does seem to revolve around that of dumpling / wanton / Charsiew noodle, fishball noodle and Chilli Ban Mian offerings; the most highlighted being that of the Chilli Ban Mian especially.

It is noted that Lixiang Noodle House serves up their Chilli Ban Mian in two different noodle types; one being the You Mian and the other being the Ban Mian. While the Ban Mian is the default option served if left unspecified, we went for the You Mian version of the dish instead. Lixiang Noodle House does not describe the elements that comes with the dishes that they serve up; nonetheless, it can be observed from our order that the Chilli Ban Mian does come with elements such as that of braised mushrooms, sous vide egg, fried onions, spring onions, anchovies, braised meat sauce and chili. Mixing up everything together, we did note that the consistency of the sous-vide egg was a little bit more done than what we had initially expected — it does add a bit of an egginess with the flavours of the yolk going around the noodles, though it was slightly short to provide everything with a silkier touch. With the braised meat sauce lacing the noodles after we had mixed everything in, the sauce added a savoury note without being too meaty; all that whilst the noodles remain slurpy at the same time. Braised mushrooms helped to add a bit of a tang and a bouncy bite with a slightly earthy note, while elements like the fried onions and anchovies adds a variance of crispness to the entire bowl with the latter adding a slight saltish note; the dried chili does add a mild spiciness that should be manageable for those whom are tolerant to moderate levels of spiciness to tickles the tastebuds.