"This stall in Amoy Street Food Centre is helmed by a third-generation fishball noodle hawker. The MICHELIN inspectors praised the broth for its robust flavour, and no wonder, as pork ribs are boiled for several hours to achieve that umami goodness. In the dry version, the noodles — your choice of yellow mee, kway teow, vermicelli, mee sua, bee hoon, mee tai mak, mee pok or mee kia — are tossed in a proprietary chilli sauce blended from seven ingredients that have to be stir-fried for hours." - Alethea Tan