Instead of going for bak chor mee, I tried their dry pork ribs noodles. The sauce is the same as bak chor mee, just that instead of getting bak chor and pig's liver, you get tender and soft pork ribs. I find their soup very very thick. Some people would not like it very much.

Before it was featured in the papers, there was barely a queue. Now the queue is crazy! 

I feel that it's okay only. I don't understand why people are raving all about it. 

It's different from regular wonton mee. Then again, there are so many different kinds of wonton mee in Singapore.

This Thai-style wonton mee has no sauce, but it's a little oily due to the pork lard. You can add in your own condiments. They provide free flow pork lard, green onions, red chilli flakes, fish sauce and....sugar. 

I ordered the medium bowl, which cost $4. Basically it just has more noodles than the small. I think it's quite expensive given that you only get two soup dumplings and one fried.

Coffee was bitter and slightly acidic. I think it's not very good and probably over-extracted. The only thing that's interesting is that it's served in a old school coffeeshop mug instead of your typical tall latte glass. But really, I prefer McCafe over this anytime.

I was having breakfast at the coffee shop and I saw that this stall was selling 红糟鸡面线. I seldom see if in coffee shops, so I promptly ordered. 

I was disappointed with the dish. It was just salty noodles in red sauce. Totally no 红糟 flavour.