- Matthew Schniper
- A spicy Singapore Mei Fun.
Value wise, it’s two meals worth of food, so great. It incorporates thin-sliced, chewy, potent pork (char siu) as well as soft small shrimp and egg bits, also nice, plus colorful dark cabbage zucchini and carrot threads. But what really defines the dish, also eaten widely in China and Hong Kong, is its golden curry powder, which gives the gossamer, oily noodles a chalky coating. Turmeric leads the fine flavor. Mine’s not very spicy, but it’s easily enjoyable in its simplicity.