This establishment is using former MediaWorks artiste Benjamin Heng as its drawcard to this homestyle restaurant-by-day and a chillout bar-by-night (though the kitchen is open for dinner too). It prides itself on the handmade noodles, served in several styles, such as fried in tom yam, but we prefer the kong bak pau (stewed pork belly served with steamed buns) and the ngo hiang.
