Soon Yuan Restaurant

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It was considered my first time trying hong kong fried noodle. It sounded quite exciting no? In fact the flavor and aroma proved it was! The noodle was flavorful and springy, just how I like my noodle to be. In another words, the texture should be al dente. However this wasn't too tough. It resembled kon lou mian, a little chewy. You could even feel the wok hei! Very delightful dish I would say.

The last time I came here, I was totally disappointed by the blandness in the loh mian. So bad that even vinegar couldn't salvage. However my mom liked it so much that she wanted to order this again. Initially I refused to share but she forced fed me. I obliged and surprisingly, the flavor was so much better than last visit. The soup was flavorful, fragrant and thick, which was totally fine if you want to eat it without vinegar. If you opt for vinegar, the base flavor would go hand in hand with

Bak Kao Bihun is one of the noodles that I enjoy very much. Apart from the usual pitiful amount of bak kao, the soup was like clear broth chicken or pork or mixtures soup. The bihun used here was the slightly thicker type, which gave nice chewy texture. At the same time, it did not absorb much of the soup until it would dry up. The soup was mildly flavorful, which I found it was just the right noodle when you feel like something soupy yet simple. The bak kao, which is practically tenderised pork

Ulu Yam loh mian has once being the famous must try. Instead of travelling all the way to Ulu Yam, you can taste it here, as it is supposedly be the same. The last time I tried I did not quite like it. Few years later, I tried again, and my conclusion was affirmative. It was bland without vinegar and the loh mian was smooth but tasteless. Not to mention very pitiful liao also.