Zacharie Ong, head of culinary, The Fullerton Hotel Singapore

“An acquaintance recommended this stall to me three years ago, and it has been my preferred eatery since then.
 
As the noodles are braised in thickened stock (turned gravy), every mouthful is satisfying. It also has a smoky aroma and comes with plenty of ingredients such as prawns, sotong and eggs. It’s enriched with a dash of lime and a sprinkle of chilli. I find that the longer the noodles are infused in the gravy, the richer the taste. Hence, I would recommend to take away.”