It might be hard to make out from the photo above, but that's basically a bowl of Teochew mue or paofan above. Yet this was also quite different from your everyday paofan, not only in that it lacked fried toppings like crispy rice, but also in that its broth made extensive use of dried shellfish and mushrooms. That made it much deeper and earthier, while the herbs on top gave it a delightfully fresh accent. Apparently this was a former home-based business; it was so wonderful that I would eat it regularly if I were nearby (161 Bukit Merah Central #01-3749).
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