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"An enduring neighborhood stall established in 1949, known for its Teochew-style fried mee sua that is silkier and more slippery than Hokkien mee and served with generous, crispy pork lard. The dish evokes childhood nostalgia for regulars, and the second-generation owner and his wife continue to cook it the same traditional way with unabashed amounts of lard." - Mia Chenyze