A few dollars will get you a good portion of springy mee kia or mee pok (thin or broad noodles) noodles tossed with a punchy soy and black vinegar sauce (tip: ask for extra vinegar) and topped with a selection of the best parts of the pig.

These include lean minced pork, tender snowy white pork slices, wonton, bouncy pork balls and slices of pork liver.

A garnish of crisp-fried dried fish and a bowl of soup made rich and potent with pork bones complete the dish.

No wonder this former Hill Street stall has been around for over a decade.

 

Proprietor Tang Chay Seng has been cooking this Tai Hwa teochew-style pork noodles for more years than he can remember, the stall started by his father who honed his skills back in China was first found in 1935, became his when they moved to Marina Square in the mid 1980s,

From 1986 onwards, it gained a reputation as being the stall with the most queues at the Marina Square food court before finally setting at the present coffee shop at Crawford Lane in July 2004 with no other branches or franchises.