Fried noodles but make it soulful. These homemade strands are cooked in virgin coconut oil that gives a light, fragrant and free from that alkaline edge we often get in SG. Tossed with chicken and veggies, topped with a sunny-side-up egg, served with satay, sambal and keropok. It’s a plate that’s both familiar and quietly elevated. The springy and flavourful noodles are the standout 》Rp45,000