The ultimate guide to Pudu

A good curry broth is oftentimes a solo performer. Its flavours are robust, creamy and assertive, and the rest of the supporting ingredients – yellow noodles, long beans, tau fu pok, pig skin and cockles – can’t help but dance to its spicy tunes. And it’s exactly this sort of broth that holds 168’s curry noodles together. The chewy noodles are slicked with curry while the airy tau fu poks – when bitten into – create mini explosions of flavour in our mouths. A refreshing, fleeting hint of mint wafts up every time we draw the noodles to our lips. Take note of the accompanying sambal, which pulls no punches – it burns. 

Preparing a perfect bowl of wantan mee is all about timing. The cook at Restoran 168 takes some egg noodles twined together like a ball of yarn and unspools them in boiling water before dunking them in cold water to maintain their springiness. After a quick toss in dark soy sauce, the noodles are crowned with slivers of char siew and chopped scallions. Why are we sure this is good? The proof is in the dumplings.