Walk past our kitchen at 18 Ann Siang Road early enough and you’ll catch it: a cloud of flour, a rhythmic thud on the bench, and Chef Zhou Zhou stretching a single piece of dough into dozens of silky strands. No machine in sight. This is the soul of everything we serve.
Why we still do it by hand
Machine noodles are faster and cheaper — we know. But hand-pulled mee has a bite, a spring, a chew that a roller simply can’t fake. The dough is kneaded, rested, folded and pulled so the gluten lines up just right. That’s why our bowls hold their texture from the first slurp to the last.
Four decades in the making
Chef Zhou Zhou has spent 40+ years inhaling flour so you can inhale the bowl. The same hands make our noodles, wanton skins, dumpling skins and baos — fresh, every single day. It’s slow. It’s stubborn. It’s exactly the point.
- 🍜 Handmade noodles from $8.80, inclusive of kopi or teh
- 🥟 Wanton & dumpling skins folded fresh daily
- 🍞 Pillowy steamed baos, made in-house
Good food. Great value. Every day. Come taste the difference 40 years of flour-work makes — no shortcuts, confirm big flavors.
Reserve a table or a KTV room at 18 Ann Siang Road. Good food, good mood — every day.