But we weren't quite sure whether it deserves the hype it has generated so far. Granted, the noodles were delightfully springy and the substantial char siew strips fatty and crisp around the edges; but such quality was quite regrettably suffocated by the sheer saltiness of the black sauce, which left us all thirsty and parched, and gave the dish an amateurish tint. Soup was excellent, and the chestnut/prawn/black fungus wantons were unconventional to say the least. In sum, it makes for a decent meal, but it pales in comparison with the humbler heavyweights like Koung, whose wanton noodles are far more comforting and familiar to the average SG palate.
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