The sheng mian was more doughy, chewy and qq, and didn’t have the alkaline flavour of the mee kia at all. The noodles lent a sheen of oil, viscosity and an even more pronounced egginess to the broth, making it more umami. Still good, but not sure whether this was better.
For noodle lovers, this simple humble dish is a must try. $3 per bowl.