1 Freshly made noodles topped with fried onions and crunchy cubes of pork lard from the Tanjung Satu Restaurant pork mee stall.
WHAT is the most important element in a bowl of pork noodles? Some say the broth. Others point to the “spare parts” (a moniker for internal organs). Seasoned diners swear by the cubes of fried lard that come on the side.
Through the years, I have come across many permutations of the pork noodles.
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