Aside from the usual suspects of minced meat and pork lard adorning the noodles, I enjoyed the pronounced umami flavour from the tee poh slices (dried sole fish). The sauce mix was on the sweeter side, and the chilli was legit potent to make me order a glass of teh o peng. The only thing I felt could be better was that the mee pok was slightly overcooked. I tried a sample of their kway tiao, which I thought was the better noodle option with its soft, smooth texture!

While their "tonkotsu-inspired" soup may not be the opaque, creamy type you'd expect in your bowl of ramen, there's no denying its richness and umami-packed goodness from boiling chicken feet and pork bones for more than 8 hours. Every spoonful of the soup also comes with a lot of 料, which includes fish maw slices, liver slices and Fuzhou fishballs and meatballs. I enjoyed their homemade fish dumplings/her giao the most cos of the gelatinous wrapper. Not the cheapest BCM option at $8, but I think the amount of ingredients that came with the noodles speaks for itself! That said, they also offer the basic variant that everyone is more familiar with at $4.50/5.50.