My preferred choice from the "live" noodle cooking station at the daily breakfast buffet of the hotel was a short, broad and slightly thick rice noodle. This local noodle was pretty uneven in size and form (some were curled up even), but bore some resemblance to "mee hoon kway" done very al dente. I think what attracted me to it most was the chewiness. That, and the fact that I could ask for plenty of chives (love this veg!), sweet cabbage and pork liver to be cooked with it. A squeeze of lime and chilli padi in fish sauce was all that I needed to keep me smiling as I tucked in.