Chye Lye Ah Ma Mee Sua @ Kampung Admiralty Hawker Centre

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Located right next to the lor mee stall at Kampung Admiralty Food Centre is Chye Lye Ah Ma Mee Sua and I am there to try something called the tau chiam ($4.50), a kind of noodle made with soy bean and wheat.

Since I am early, a queue has not formed yet but that does not mean I do not have to wait as the three staff inside were each busy with their own chores.

The one taking my order is cutting chili while the one at the back is pounding minced pork. As for the one cooking my order, I cannot see what she is doing since she is hidden behind the glass panel all plastered with photographs taken with ministers and famous personalities.

It took about five minutes for my bowl of noodle to be ready.

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Just before the bowl was pushed out from under the glass panel, coriander, julienned ginger and a sparingly dash of Chinese wine was added as a finishing touch.

My eyes widened at the sight of the massive bowl containing tau chiam, Chinese mushrooms, pork slices, chunks of pig's liver and minced pork balls. An egg was also added.

At first glance, the tau chiam looked a lot like ban mian but texture-wise, it is thinner and smoother, almost like overcooked mee pok but with a peculiar smell.

The mushrooms and pig's liver - things that I do not usually eat but eat anyway because I do not like to waste - are good. Good in the sense that the mushrooms do not have the earthy smell I dislike while the chunky liver is cooked just nice without being too powdery or rubbery.

And the chewiness of the marinated pork balls is wow. All that pounding did wonders to its texture, giving it the bounce.

The soup was superb as well, with all the flavors coming in harmoniously. The addition of Chinese wine is the icing on the cake! This is very comforting to have, especially on a cold day.