The Sarawak Noodle is tossed in a sweet sauce with sweet-coated char siew meat. Noodles were springy and cradle a hint of aroma used from its condiments.
The curly egg noodle actually reminded me of instant noodle. I love how springy and chewy the texture is. The best thing is it does not have any alkali smell.
Found myself at Taman Jurong Hawker Centre. It’s a place I almost never go because it’s not in my circle of places I wind up at without an extra trip. Wanted to go for the Lor Mee, but it was close…
