Went yesterday to see how the new spot is doing (1st pic).
tl;dr: Def worth making effort to check out (Thursdays only rn).
The chef picked up a dedicated induction wok burner and uses a heavier hand on the salt and a darker soy. All things that I felt were missing on day 1 (2nd pic).
Really can see the progression here. Deeper, more complex, flavour development. A bit more saucy. Very tasty. Couldn’t find the fat bits (they were noticeably excellent – maybe he forgot to add), but noodles didn’t depend on them as much this time.
Also, his chili sauce (green) was excellent. Got a nice, bright, kick. Lovely balance to the heavier flavours of the hokkien mee.
I can’t comment on authenticity, really. Just that I enjoyed it.
by foodpr0n_jen