The Dandanmian from Niuhonghong in Toa Payoh

Here's the dandanmian from Niuhonghong. It was pretty good, using whole peanuts rather than a paste, and with an edgy amount of chili oil and soy sauce down underneath to make this a pleasantly salty mixture with those chewy handpulled noodles.

I was also quite happy with their roujiamo, whose pastry was delightfully flaky, crispy, and greasy. They didn't put in any chili oil, but that was easy enough to self-service. It's interesting that places serving it as a secondary item are better than the ones at shops dedicated to it.