This was a layered and very balanced, comfortable and comforting mee siam, slightly sour and tangy, thick, unami and savoury from the tau cheo and hae bi, and sweet and slightly lemak from the coconut milk. I didn’t need to add the chilli or calamansi. The sauce was so nice that I could drink it straight up. There was only a slight and intermittent queue here.
I really enjoyed this little traditional treat.
It is likely to be just like the many of the other hawker stalls that are now, a part of the history and gone is also their decades' old recipe.