The first time I visited this stall there was a 40-minute wait. And then came the Michelin Star and the wait got even longer. But you know what? I would still wait. And yes, I would hop on a plane (or bus) for this.

Listed in Singapore Michelin Bib Gourmand 2016, 2017. This was fan-freaking-tastic! Tender, flavorful charshu, plump HK-style wontons (they are huge!), a soy-flavoured hot spring egg and a crispy potato-wrapped prawn sit on a bed of thin noodles tossed in a homemade sauce, offering a feast for the eyes and the stomach. Go early, as they only make limited bowls each day. Or purchase a fast pass from Klook that allows you to skip the queue. Do it!!!

Springy thin egg noodles tossed in a light, porky sauce and topped with char siew (roasted pork), minced pork and spring onions. Very satisfying and one of the best in PJ.

Ohhh she glorious. One of my favourite curry mee in town. A generous serving of crispy roasted pork, tofu puffs, tofu skin, half an egg and that huge chunk of perfectly cooked brinjal, all piled on top of noodles of your choice. The curry broth here isn’t too ‘lemak’ or rich, which is good for slurping up with your noodles. Guaranteed to warm your stomach up.

The charsiew today was just… *chef’s kiss* 🤤.

“Homemade noodles, signature Hong Bak, greens and boiled egg.” Hong Bak is their version of Kelantanese braised pork belly with soy sauce, taucu and a special blend of sweet spices and it is their signature dish. Now imagine all that flavour-packed pork belly over some homemade noodles… heaven. And definitely not as simple as their description makes it out to be.

“Homemade noodles and mixed seafood braised in tomato seafood gravy.” We definitely got seafood in that gravy! And yes, we ordered and ate a lot. Yes, we shared everything. Yes, I tried every dish I posted. No OPF (Other People’s Food) here in case you’re wondering 😋. And yes. This place really is THAT good.

Amazing appetizer. The minute this was put down on our table we were salivating. That sauce was spicy, vinegary and garlicky. The noodles had a similar (almost but not quite) texture to agar agar. Very nice.

If you come to Ulu Yam, chances are you are here to eat braised noodles, or “loh mee” as we call it. And where better to have it than at the very restaurant where it was created, almost 60 years ago. The loh mee is made with their own handmade noodles and is braised in a thick gravy. Black vinegar is added to give it extra aroma and a hint of acidity. So so good. This family-run restaurant is quite rundown so do manage your expectations. If you can’t handle the grubbiness feel free to visit any of the other loh mee restaurants on the same street.

Fantastic noodles! And excellent roast pork as always. I apologize for the lack of words but it’s good. Really good 😁.

A combination of Penang loh mee and Penang hokkien mee (prawn mee as we know it in KL). Penang loh mee can be a rather divisive dish, as the thick and spiced gravy can be a bit much for those who are not used to it. Cham loh would be ideal for first-timers as the dish consists of both the loh mee gravy and the prawn mee broth. The prawn broth does help to lessen the starchiness and adds a spicy twist to the overall dish. The best of both worlds.

This was delicious! Noodles had a nice firm bite to them and the dumplings were fat and juicy. This also came with a little saucer of chinese black vinegar which you can mix into your noodles to give it an extra dimension. So, so good.

Sweet, savoury, vinegary, garlicky, spicy and so, so tasty!

Those wontons were lush. Thoroughly enjoyed this one.

A very popular Sarawakian dish which is basically noodles cooked in a tomato-based broth. This was my first time having this as I've never seen in anywhere in the Klang Valley. I love it! Those noodles had plenty of 'wok hei' and tomato gravy was almost like ketchup but with a thinner consistency and more flavourful. That, of course is not everyone's bottle of ketchup so this is very much a love it or hate it dish. But this is definitely very close to what is sold in Sarawak, according to my Sarawakian friend. Thumbs up!

Stir fried rice vermicelli topped with fried chicken (really good!), ikan bilis, shredded cucumber and omelette. Pour in the broth that comes with it and you'll have one delicious bowl of food. This is spicy, sour, sweet and savoury all at once. Must order.

Literally translates to “red noodles”. Very tasty.

Nice and gingery. Would have preferred more wine in the soup, but for the price it’s actually not bad. Would order again!

When you have that internal struggle and you can’t decide if you want pork, crab or duck... just get everything. No regrets!

Hand-pulled noodles in a spicy peanut-y soup. I liked this a lot more than I thought I would. The soup isn't too spicy, and it is sweet and savoury and nutty all at the same time.

Tender, juicy roasted duck on a pile of lard-laden noodles. Wish the noodles had a bit more bite but overall I really enjoyed this. Not something to order if you’re counting calories 😜.

Meat-free but still really good. They really nailed the texture of the noodles here.

Rice noodles served with minced chicken, crunchy bean sprouts and crispy dried shrimps in a curried broth. This was like a cross between a laksa and curry chee cheong fun. Old school with a modern twist, if that makes sense. Quite nice. And how cute is that name?

Noodles made in-house. If you're lucky you might get to see the noodle master in action, stretching and pulling the dough until it becomes thin strands of noodles. Dumplings were bigger than what I expected (yay!). I suspect there's Szechuan pepper in the sauce as my tongue started going numb after a few bites. Spicy stuff.

Excellent. Thick, chewy, bouncy noodles tossed in a luscious dark sauce and topped with some lard, minced meat and fried pork marinated with fermented tofu. So simple and yet so satisfying. I preferred this over the braised pork version which also very good.

Found this hidden gem that serves Malaysian food. Definitely a taste of home for us. Sadly, today will be their last day of business 😢. Edit - They have reopened! 😁

It’s a simple dish, nothing too complicated. Noodles tossed in a dark soy sauce with a generous ladle of curry over it and a side of roasted pork. But sometimes it’s the simple things in life that are the most enjoyable. Of course it doesn’t hurt that the roasted pork is really good as well 😉.

Braised handmade pasta with vegetables and meat. The shell-shaped pasta is dense and chewy in a good way and the broth that it’s cooked in is flavourful and comforting. This is my go-to when I’m feeling a little under the weather.

Chewy, toothsome noodles tossed in dark soy sauce and lard (very important!) and topped with charsiew and fried wantons. Just simple, humble fare. Nothing complicated but it really does hit the spot. This place serves up some really great Sitiawan style noodles. Definitely worth checking out.

Loved the noodles, very good texture! The red sauce was tasty as well.