This dish is the budget version of 阿宗面线, except that instead of oysters, it uses pig intestines as the staple for the dish. The gravy is slightly less thick than that at many other Taiwan eateries in Singapore and it does not come with vinegar added - you have to remember to add the vinegar yourself or the dish would be rather tasteless. For $4.50, we felt that it was a decent main dish although you should probably avoid it if you are not a fan of pig innards.

Yong He wasn't very crowded when we visited on a weekday evening although there were times at which there were only one or two vacant tables. It should not be too difficult to get a seat at dinnertime, unlike the long queues you will find at the stall during the breakfast hours!

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