Most of those original cart vendors are gone now, which is part of why the restaurant treats the format as a cultural artifact worth preserving rather than just another noodle option -- diners build their own bowl from more than twenty toppings across multiple noodle styles, the same build-your-own logic the street carts used. Sitting in the middle of Chinatown Square, the restaurant backs that specialty with a full traditional Cantonese menu alongside it.
The char kway teow and the beef brisket noodle soup are the two dishes locals steer newcomers toward, with the brisket soup built on handmade noodles; a few reviews flag inconsistent value on other dishes. Open until midnight Friday and Saturday, 11pm the rest of the week.
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