These noodles are from an unassuming coffeeshop in a quiet lane in Redhill, but these noodles are anything but mediocre. Served by a friendly man whose drawn-out serving techniques speaks volumes of his passion, these noodles taste like they came straight out of a Hong Kong cha chaan teng.

The well-separated, springy noodles are propped on top of a spoon because apparently it isn't worth risking soggy noodles during the walk from the stall to your table. But even when I've dabaoed these noodles, they still remain very springy even after sitting in a plastic box for half an hour. They're topped with a generous amount of fatty charsiew, which adds mouth-watering richness to the dish. The dish's quality is maintained even with the wanton, which feature a thin and silky skin and a stuffing full of fresh prawns. +$1 to double your wantons from 4 to 8 and you won't regret it. Absolutely heavenly.