Lunch at Pang's Hakka Noodles, Jalan Bukit Merah, for 3 pax on a weekend

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(from top right, clockwise): Yong tau foo, with stuffed beancurd puffs, fishballs, minced meat, pork strips, white radish, fish paste in beancurd Abacus seeds—yam bites fried with cuttlefish, garlic, shallots, and mushrooms Yellow egg noodles topped with braised minced meat and diced spring onions Fried radish, meat, and coriander balls Fresh chilli sauce Dark sweet sauce My parents and I had just been at IKEA shopping for some bits and pieces, and found the IKEA restaurant too crowded, with long waiting times. So we decided to check out this food stall, as my dad loves Hakka food, him being a Hakka himself, and familiar with the making of yong tau foo (YTF). -- Contributed by R. Liu, as part of the "Singapore Makan" Contemporary Collecting initiative. This photograph shows a bowl of noodles, a bowl of soup, two side dishes and two small bowls of sauces on a table at the food stall. Additional description by Library staff.