As though our upsized portions of the famous "Soi 19 Thai Wanton Mee" weren't enough, we had to get a plate of their braised pig trotter too. Zero regrets though as they all met my expectations.
The pale noodles looked plain but believe me, they did not taste that way at all. Cooked al dente rather than soft, every skinny strand seemed to be coated in some invisible yummy seasoning (I'm sure pork lard oil played a key role) because I could have happily eaten the noodles alone. However, being a chilli-lover, I added on a teaspoon of their "very spicy" dried chilli flakes to take things up a notch. And it was perfect. Toppings included thick slices of dark "cha siu" and sweet, firmly-crunchy Thai sausage, a few crispy wantons and blanched greens. If you're hungry, go for the large or jumbo sized servings because there's extra noodles and toppings in them.
Just as lovely was the braised pig trotter. Besides being fully saturated with the fragrant sauce it was simmered in for god-knows-how-long, everything about this was unbelievably tender. Lean part included.