Though not super smoky, I thought the silky wok-fried rice pin noodles had decent flavour. Cabbage, bean sprouts and crispy beancurd skins provided plenty of crunch in contrast to the soft noodles, whilst the lightly battered shitake mushrooms added meaty heft. It’s a shame the noodles weren’t actually cooked in the claypot itself though.
Taste: 3/5

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