These are the hill street tai hwa.
These is a lot going on with this dish. The sauce is a combination of the black vinegar and chilli sauce and oyster sauce taste which has appeared in a few Singapore dishes. Really like it. Makes you smack your lips as the vinegar cuts though the oyster/soy and the chilli gives it a little kick at the end.
Pork dumplings in a soft pasta, strips of pork (no idea what part of pig), crispy salted fried fish skin, fresh egg noodles.
Served with a pork broth which was like miso with seaweed.
Perfectly cooked fresh noodles.
Two type of noodle. These are the slightly thicker ones and better at holding the flavour.
Loads of layers of flavour.