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!