A generous serving of gooey and soggy mess with a distinctive smokey flavour. The noodles are fully infused with stock and fried with wok-hei from the use of charcoal fire. The texture of the noodles is moist but not overly wet with pork belly slices, prawns and sotong then topped with crispy lard. Squeeze some lime over the noodles, mix it with the homemade sambal and its good to go 》$6

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