The story

A Singapore noodle bar, built around one broth.

Japanese noodle soup. Cantonese wok heat. Two specialty broths and a show kitchen.

Wok-hei is the aroma when food meets a well-seasoned pan at ferocious heat. Prawns baked, then simmered eight hours with chicken bones and Chinese spices.

Hainanese chicken rice sits beside that broth — free-range thigh and breast, chili, ginger green onion, the Singapore plate we grew up with.

“This smokiness comes from wok-hei, the breath of the wok.”