Who would have thought a restaurant selling bowls of noodle would be able to command such a crowd that it's not unusual to wait for up to an hour for a table? Luckily, GO has expanded to few locations from this original spot.
What goes best with pork noodle? Chili, of course. Some prefer the soy sauce and chopped fresh chili. I find the mixed chili to be nicer. Either way, you're bound to have some heat.
Fried bean curd skin, fried pork roll and dried pork meat. The kind of stuff that you munch on while waiting for the star of the meal, I do especially like the bean curd skin. Crispy and crunchy, the best kind are those without any filling at all as it's crunch all the way. The dried pork meat is actually
bak kwa. I'm not a fan of these in general but the bite size is very conducive for mindless snacking. Pork roll were OK.
The noodles here come in two soup flavors but I usually would go for the original first to see how good they are. Pick the meat to complete the meal. Their pork belly is sliced thin enough that you don't need to chew much.
Their bursting meatball does indeed burst as you bite into them so be careful. As those had a slightly saltier center, it does change the flavor of the soup a bit which can be best described as a light pork broth. Nothing at all like the
Sabah type or even that other
type. Almost like a healthier version of pork noodle soup.
They do have non-porky options though I've never done those before. You can also request to top up on Chinese wine.
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