I liked the flavorful stock in this. They were also generous with the clams.

I got their last serving to go.

You can always rely on Thai food to deliver on flavor and a solid sinus clearing and this tom yum noodle broth checked both boxes tonight. I may skip tonight’s nasal rinse after all.

Aromatic, (normal spicy level yet) sinus-clearing broth + rice noodles = a most satisfying first meal.

BRIEF: “Silky bee hoon, juicy prawns, hard boiled egg, bean sprouts & taupok in our super shiok gravy.” SOOTY’S TAKE: This is ambrosia, a symphony of rich flavors partying in your mouth to prove why they’ve been voted BEST MEE SIAM IN SINGAPORE (at least by listeners of a local radio channel).

“SPICY CHICKEN NOODLE SOUP” Warm, aromatic and spicy. Would be excellent on a chilly day.

Discovered a really homey, old school canteen with old school prices (adjusted for inflation). It’s manned by a Malay uncle who seems to know the workers that frequent it. This might be the best Mee Siam I’ve ever had. I’d eat here every week if it were more accessible to me

BRIEF: “The mountain water featured Ipoh Hor Fun, freshly transported from Ipoh every day, is crystal clear and exceptionally smooth. The exquisite broth, crafted by simmering over 10kg of fresh chicken bones and thousands of shrimp shells for six hours, combined with the essential red oil, is what makes the signature Hor Fun truly the ‘treasure of the town’.” SOOT’S TAKE: Everyday, eh? 🤔

Not bad, but for the rubbery egg and the super spicy broth that also really cleared my sinuses. 🥵

“Bee hoon wok fried over high heat to give a strong ‘wok hei.’ Then braised in a rich and tasty broth and topped with peeled crab and aromatics.” I had mixed feelings about this. There is no question that it was flavorful but it was less wok hei-ish than it looked (as evidenced by the pieces of soot in the broth which I also found to be a bit too salty).

Spicy and lemongrass-fragrant broth with noodles, taupok, soya mutton (WTH is that), carrot cubes, konnyaku prawn, straw mushrooms, lettuce that slowly wilts in the soup. My nose would not stop watering...

My first dan dan mian served in broth form. Flavorful but somehow, missing the oomph present in their gravy counterparts. Expensive too, for it being rather unsubstantial: just soup & noodles.

Mian Xian in Superior Soup with Homemade Fish Paste

Old school, soupy noodle dish that stars a mild gingery, murky fish broth, and thick beehoon noodles. Great if you’re into light, clean-tasting dishes based in 🐟.

BRIEF: “Ah Choon's Prawn Soup… Boiled for hours with prawn shells & pork to get that aroma that is pungent yet not fishy. Finishing off with chili oil extracts from our sambal to add some spice! This is our 40 years secret that kept regulars craving.” SOOT’S TAKE: There may be too much sugar in the broth.

Gingery, slightly peppery, so-so broth, with a more generous than expected serving of clams.

New place that juxtaposes Korean food with Cantonese roast.

There seemed to be long lines for this but unfortunately for me, it was over-seasoned.

with Mixed Seafood & Pork. V unappetizing:(