Clockwise from bottom left: Crushed chilli flakes (oh-so spicy!), Fish sauce, salt and my favourite pickled chillis (sour and spicy - what a lovely combination!)
We ordered a combination of their egg noodle and kuey tiaw. Their kuey tiaw is deliciously smooth and served dry. However, their dry version doesn't involve any dark or soy sauce. It's served with just a dash of fish sauce and sesame oil. The cook then throws on a handful of freshly blanched beansprouts, spring onions and finally - what I loves best...fishballs and slices of their homemade fishcake.
Their homemade fishballs are very soft and not springy like some commercial ones. Hopefully, that means less boric acid used! The fishcake is actually fish meat seasoned with fried onions and prepared in long rolls which are fried before it's sliced into pieces for serving. It's really delicious, I haven't been able to find an equivalent here yet.
Because the fishballs are so good, we always end up ordering an extra bowl of fishbowls! Sigh, I want to go back to Bangkok again! It's cheaper than our noodles here too. A bowl of noodles costs less than RM3 which makes it good for second helpings! :)
Note: I've seen the Thais eating these type of noodles in a fascinating pink soup as well! Thanks to RealThai for enlightening me! I have to give it a try next time now that I know what it's called!