Arrived just before 11am and the queue was 7 in front of me. I saw almost everyone ordering extra fish cake and wantan so I decided to emulate them (follow the crowd).
Mee Kia dry ($5), extra fish cake ($1.50) and 4 extra wantan ($1.60). Total damage came up to $8.10.

There’s a lot going on for my noodles so tackle them one by one. First of all the soup. It was sweet from the cabbage and wolfberry seeds and full of umami from boiling of fish balls. These fishballs were obviously factory made but quite bouncy with good bite and salty enough. The fish cakes were nice from the deep fried crispy edges but lacked the flavour of the fishballs. Wantans were deep fried to perfection and the pork filling still moist and juicy inside biscuit like crispy Wantan skin. Top marks this one. Last but not least, there was also a piece of fish dumpling which tasted very normal.

As for the noodles, I am glad I asked for normal amount of chilli sauce and extra vinegar. The chilli sauce packed quite a bit of heat. Together with the piquant vinegar, each coated strand of mee kia was heavily. The noodles were al dente enough, testimony to the skills of the cook. I must say this is one of the best mee kia I have eaten in the last three months. Portion is just right for $5 so if you are felling extra pecking, ask for extra noodles and pay $0.50 more.

Certainly coming back to try their kway teow and mee pok. After all, besides the good taste, we should support next generation hawkers and preserve our heritage.