Reached the shop around 9.30am and it’s already full of people.

Good variety of Ngiong Chap (春卷、猪腐、云吞、酿豆腐、咖喱豆腐卜、酿茄子、猪皮、肉丸 etc) and the portion is great.

2 types of sauce for Kon Lou noodle: Shallot oil or soy sauce, personally prefer shallot oil.

For some people, the soup / sauce might taste “sweet”, chili sauce will be a good seasoning for it 👍🏻

Small space and felt crowded.