For over 20 years, this homely noodle joint tucked away in an alley has been building a loyal following for its flavoursome slow-boiled broth, handmade "jumping" noodles kneaded with a bamboo pole, and an array of toppings cooked à la minute. The blanched noodles topped with shrimps, crabmeat and roe are pricier, but worth every penny – a dash of vinegar cuts through the crab's richness and accentuates the shrimps' sweetness.