Twirled With A Fork

One of those dishes which has acquired tastes, the Chao Ta Bee Hoon ($10) may look deceivingly underwhelming, but it sure packed a punch - I chose this dish initially thinking that I wouldn't be able to finish it, but little did I know I'd want more of it!

Treasure lies under the bed of wokhei-covered beehoon; a mix of fried egg, shrimps, crabsticks, beansprouts and sotong - remember not to neglect the sambal limau!

Patronized this 1-Star Michelin Starred restaurant on a weekday night and although there was a queue, the wait was short! There were more tourists than locals, and the seating here is a lot like HK's - do not feel too awkz about the elbow-brushing with the stranger beside you!

Ordered the Soya Sauce Chicken Noodles ($4.80); the al dente noodles, alkaline by nature, needed the super delish sauce (it's MORE than just soya sauce) to keep you having mouthfuls after mouthfuls of. The star of the dish was the chicken itself -O THE CHICKEN- which was tasty, doused in the savory-sweet sauce, and it's just.. simply the most tender chicken ever, 'nuff said. Try it to believe it!

Ordered their signature main of Braised Lor Mee ($6) and I understood why my colleagues always order this same dish every single time!

The seafood broth was flavourful and did not leave me thirsty, with generous servings of fresh prawns, pork and clams. I asked for my noodles to be undercooked and they delivered, with a warm smile.

Also tried their Fried Mee Sua ($5.50) previously, and it's been the only eatery I order mee sua at (not a fan of the noodle type, ever). Be sure to have the noodles with the chili; the zing is oomph. Prices are nett, service is genuine, food is awesome. Defo coming back again!