By Chef Pang Kok Keong. Oily and fragrant, nicely cooked chewy noodles and umami meat filled yong tau foo.
Very soon, you will be able to enjoy grilled seafood at night as Hakka Pang will switch to a ‘seafood shack’ concept called Guppies. Expect a variety of grilled fish and seafood served with different dips.
Pang’s Hakka Noodles, Yong Tau Foo and Fishballs at The Sprout Hub (on the ground of the former Henderson Secondary School).
Still as nice as before. The noodles were seriously a pork lard, grease and minced pork flavour bomb, although less flavourful than Char Siu Lang.
More importantly, they were laced with lard, providing a deliciously rich silky feel, yet all of the flavors were mild enough not to be distracting. The soup above it was a bit sweet, but in a good way, as it similarly was like a warm velvety blanket that complemented everything else.