This bowl of noodles is bursting with lard! You can smell it the moment you start tossing the noodles. The lard are also fried well, not hard but crunchy. The noodles are alittle to the soft side though, but still with a bite. The char Siew is lean but still soft, and wonton is not bad, soft and tender compared to Singapore ones which are usually hard. Overall however the noodles tasted quite blend, literally only lard, you won’t taste much use of garlic or shallot oil, and no soy sauce definitely. The noodles are very dependent on the ingredients to bring out the overall wanton mee flavor, and after eating your month doesn’t taste of any flavors except the lard. I saw fish sauce on the table but I didn’t add, not sure how it will taste. But green chili and red chili flakes will be nice addition to the noodles. Green chili doesn’t taste spicy though, would prefer alittle heat. The pork trotter rice on the other hand, very nice. Pork is marinated and braised to very soft and tender, the fat can melt in the mouth. The marinate is very balanced, not too over-powering and just savory enough. And I don’t need to say more with the combination of the preserved vegetables. Personally I prefer the pork trotter rice.