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The owner-chef, who used to work in a famous restaurant, uses traditional techniques to make noodle soups and assorted toppings, each boasting a substantially different taste profile. Noodles dressed in minced pork sauce with sesame paste, red chilli oil and Sichuan pepper are a regional classic exuding intoxicating aromas. Those who prefer less heat opt for dumplings in seafood soup. All noodles come in three portion sizes to suit a range of appetites. Alfresco seating only.
Yangboying Chuan Tong Za Jiang Mian appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
