Helming the stall is the young Dickson Ng who took over the stall from this grandmother. The draw is in the handmade noodles, prepared using Australian imported flour which would provide a springier texture.

You would notice that the helpers only start churning out the noodles fresh upon ordering.

Business is always brisk, and most are there for the Mian Fen Guo ($3.50, $4) available in both dry and soup versions.

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