Just about the perfect bowl of duck noodles. The soup was double boiled with some yuk chuk, goji and ginger with dried longan thrown in for some added sweetness. The duck as you can see was tender and comes off the bone with minimal resistance. Noodles had the QQ factor, fantastic chewy texture. Definitely worth the 2-hour drive!

They are not kidding with the spicy part. I legit cried! And yet because that soup was so good, so full of flavour with that little hint of vinegar, I found myself scooping spoonful after spoonful into my mouth. I suffered, but it was worth it. The pork balls were good too, chewy and bouncy without being tough and unmanageable. Delicious!

My current favourite soup base! The soup is thick, but not as thick as the westernized version of tomato soup. I love the combination of sweet and sour flavours from the soup. So addictive and perfect for wimps who can’t take the spicy soup bases. The noodles here are smooth and slippery. Very delicious.

It is what it says it is. It’s hot. And it’s sour. And it’s one of my favourite things to order. They’re getting a little stingy with the seafood though so don’t expect a ton of it in that soup. But there are lots of other ingredients in there as well to keep things interesting.

This came with a generous amount of fried fish head pieces, tofu and yam. The broth isn't as milky as other places but it is just so comforting. It is savoury and slightly sour (in a good way) from the tomatoes and salted vegetables, and a great tummy warmer AND refillable without any extra charge. This place is still popular after all these years so be prepared to wait for a table during peak hours.

Hand-pulled noodles with braised pork belly. I can’t find fault with their noodles, although bigger pieces of pork belly would have made this even better.

Those are fantastic balls. Huge too. Great balls.

While this place is popular for their fish head noodles, it is the the fish maw noodles that I tend to order most of the time. The soup is savoury yet naturally sweet with a hint of tanginess from the tomatoes and it is further enhanced with Chinese cooking wine. It may not be as “kau” as it used to be, and the fish maw pieces are not as thick these days but it’s still overall a really good bowl of noodles. It’s no wonder they have been in business for 15 years. There might be a crowd during peak hours especially on weekends but the wait isn’t too bad. 15 minutes ought to do it.

Despite it being neither lunch nor dinner this stall was still busy with a constant stream of customers. It wasn’t hard to tell why, as this was a rather decent bowl of pork noodles. There was a generous amount of sliced and minced pork with some liver thrown in and the soup base was sweet with porky goodness. I liked that they used the thicker version of mee suah instead of the thinner version which tends to soften too quickly. No regrets at all!

Huge, comforting bowl of noodles topped with luncheon meat with an additional order of bursting meatballs. The soup was not overly salty, and the homemade vermicelli noodles were slippery and springy. I loved their bursting meatballs. So full of flavour! I will definitely be back to try their other soup bases.

I cried and nearly died. This was so insanely spicy that I could only manage two spoonfuls. But if you enjoy the pain, this is actually really good. Maybe next time I’ll attempt to finish the whole bowl...

Nice bouncy balls and fish cake. The soup could be a little bit more tomato-ey, but overall I really enjoyed this. I didn’t get any tell-tale MSG effects after the meal either so that’s another plus point.

Tastes better than it sounds, I promise! 😁

I found this comforting, like a warm hug for the tummy. The soup reminded me of a soupy watered down, less potent version of our local chili crab gravy, if that even makes sense 😅. The mee sua noodles were decent too and didn’t break apart in the soup. Overall not bad at all.

This soup had so much flavour in it! Beef balls were good too.

Nice smooth noodles. Broth was good too. This may not be as good as the ones in Malaysia, but if you’re in Singapore and hankering for some decent “kai si hor fun” this place will satisfy your cravings.

Would have liked it to be slightly more hot & sour but that was easily remedied by adding a splash of vinegar and a dash of chili oil. I did really like the shredded tofu in the soup a lot though. And I did actually finish up most of the soup 😁.

Absolutely loved the coconut broth. Slightly sour and spicy and very appetizing. The only letdown was that some of the clams were gritty. Otherwise this would have been Really Good.

The soup base itself was really good. Spicy enough to make your ears tingle. However, we opted for the hand-torn noodles which obviously were supposed to be hand-torn but were instead cut. And they probably also stacked the noodle sheets to cut and just dumped the whole batch into the soup instead of dropping it in individually as there were noodles that stuck together and became a thick flour cake. It’s an overall good dish and we will reorder but we will stick to the normal long noodles next time.

Decent enough.

This isn’t awful but it’s just rather ordinary. Not quite sure what happened. This place used to serve really good food.