Although they are renowned for their fishball noodles, I prefer their Ah Man Special Noodles which is actually Bak Chor Mee with two pieces of fried Ngoh Hiang.

I ordered dry Mee Kia (the more acute test for al dente noodles) with chilli. The portion is big. What blew me away was the soup which came with generous pieces of sliced pork and sliced liver. The liver of this stall is second only to Mui Siong and only because Ah Ma’s slice is thinner. The pork was also very tender, you can tell it was marinated with corn starch, and we every drop of the soup. For those from Malaysia and used to soup with strong pork taste, this might just do it for them.

I’ll bring more food kakis next time.