I went with the Mini Pot Noodle (小碗面) which came with the dry-style thin yellow noodles in a separate bowl topped with a fried dumpling 🥟, crispy tempura bits and bean sprouts. The soup 🍲 came in a small pot over a small lighted food candle. Swimming in the hot soup are minced & sliced pork, fishcake slices, fish balls, pig’s liver and a poached egg. Mixing up the noodles 🍜, I get the springiness of the noodles, crispiness of the deep-fried batter and crisp texture of the bean sprouts.

I requested for my bowl of Fried Wanton Noodle (炸云吞面) with chilli sauce added. It cost the same S$5 as mum’s bowl of noodles. Besides the crispy wantons, there are also braised mushrooms 🍄‍🟫, blanched bean sprouts and the same crunchy bits of tempura. Both bowls of noodles 🍜 came with separate soup at the side.

Mum loves the Chicken Cutlet Noodle (炸鸡扒面) which also comes with plenty of crispy tempura bits. The noodles here is the thin kind which we called mee kia (面仔). I typically just order the XO Minced Meat Noodle (XO 肉脞面) which already comes with a lot of ingredients. There are fried dumpling 🥟, meat ball, minced & sliced pork, fishcake slices, braised mushrooms 🍄‍🟫 and a sprinkling of tempura bits. If you dine in and ordered the dry style noodles, they will come with a bowl of clear soup.

I took the small portion (S$6) Scallop Minced Meat Noodle (鲜贝肉脞面) which comes with plenty of toppings from scallops, crispy dumpling, pork ball, fish ball, mushroom, fishcake slices, minced pork and lots of crunchy tempura bits. For my noodles, I picked the thin yellow noodles tossed in the same savoury brown sauce and with chilli paste added. Though it came with a bowl of soup, still I ordered a cup of teh siu dai ☕️ or milk tea less sweet to complete the meal.

Mum had the Chicken Cutlet Lor Mee (鸡排卤面) which featured a piece of fried chicken cutlet sliced up and tempura crisp bits. While I took the classic Lor Mee (卤面) with bean curd roll, crispy dumpling, fishcake slices, braised egg and braised pork belly.