Something common between Malaysians and Singaporeans is that supper is a huge deal. As for a dry noodle order, you have a choice of having your noodles with soy sauce, chilli sauce and/or vinegar.
Ordering it with soup is quite straightforward – just remember to let them know what you want or don’t want in your order (liver/fish stomach/abalone). You can choose to have the noodles either dry or with soup. It complements the noodles so well and although it’s supposedly chilli sauce, it’s really more sweet than spicy. Other than the broth, his special chilli sauce (for dry noodles) is a must try. His effort – waking up at 5am every morning to start preparing the delicious broth, is truly appreciated by many. This Kway Teow Thng recipe has been around for two generations and Steven has been at it since he was in his teens for more than 30 years. It is usually at these kind of restaurants, full of passion and history, where you find the best food.
Most them have stories to tell and it always goes “My father’s father’s father’s … started this business”. What I love about the places my family and I frequent in JB is the fact that these places have been around longer than I have.
