Dipping the beef into the broke onsen egg yolk smoothes the meat even more. Everything together, it works wonder!
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Just for $5.30, you get a bowl of handmade traditional teochew YTF soup, kangkong with mustard sauce and a bowl of minced meat mee kia.
Special mention of the mee kia that was so springy, firm, eggy and light at the same time!
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Beef was dry and hard on texture. BUT, the chilli is the bomb! It packs a whole fist of punch into every bite and I am literally sweating now as I am typing.
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The char grilled chicken skin soaked in the "more sweet than savoury" sauce brings me back in time. Over the years, they still continue to leave their chilli sambal with ikan bilis outside for the diners to add as much as they like. π
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This is not even F&B Service 101, it is basic courtesy.
Ambience: 4/5
A quiet tuck away on the 2nd level with some nice Thai music playing in the back ground.
Food: 2/5
To me, the most crucial ingredient in a good bowl of boat noodle would have to be the soup. The soup lacks substance and flavour. Just a bowl of plain boring water with beef in it.
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Portion is one mouth sized as you would expect from a traditional boat noodle.
Taste wise, noodle was meh and soup lacks the oomph and robust factor. Once is good enough.
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