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.
Once an untrodden gem shrouded in thick forest, and hence its moniker ‘Poon San Pah’, Pudu is now characterised by a wealth of street eats and historic architecture. We list the top things to eat in this historic neighbourhood.
