Noodle stall specializing in Hakka-style handmade noodles. Madam Leong’s freshly made springy noodles contains a higher egg content, while the egg-less clear soup base is made from yellow (soy) beans and ikan bilis (instead of pork), both featured in the signature Mee Hoon Kway ($4) and dry Ban Mian ($4). The latter comes in a thick, sweet-savoury, homemade black sauce, topped with braised shiitake mushrooms, braised minced pork, crispy ikan bilis, fried shallots and vegetables, topped with a fiery homemade sambal belachan, and served with a poached egg soup on the side.
In addition to noodles, Madam Leong also offers a selection of Thai food and pork dishes, including Vinegar Pork Trotters in Claypot ($7), Braised Pork with Black Fungus & rice ($4.50), and Seafood Tom Yum Soup ($5), where the latter two (braised pork with black fungus and tom yum) can be paired with her handmade ban mian. A unique dry version of Curry Chicken Ban Mian ($5) is served every Monday.