From early morning until late, this family business serves Chaoshan-style noodles in two ways: in a pork bone broth with fragrant basil and lemon or tossed in sha cha peanut sauce. Blanched pork shoulder and pork neck are especially popular toppings, due to their tender texture and even marbling. For sweet umami, live lobster, tiger prawn and abalone come straight from the fish tank. The house scallion oil dip finishes off all dishes perfectly.