It all started with the love for my aunt’s Dry Laksa and Dry Mee Siam and wanting to share the goodness of these two noodles with others.
To make up the menu, I added another signature dish – a fried Mee Tai Mak with century egg; as well as my family’s traditional Heng Hwa Noodle Soup. And for guests who do not eat meat or seafood, we cooked up a Vegetarian Mee Goreng as an option.
Using only the freshest of ingredients, we make our soup base and rempah from scratch.
The kitchen is helmed by Cordon Bleu graduate Chef Brandon who appreciates traditional family recipes yet enjoys experimenting with new flavours.