Antoinette might have shuttered, but chef Pang Kok Keong is still keeping busy. Only now, instead of baking pastries, he's cooking up noodles at his first casual eatery concept: Pang’s Hakka Noodle. Through this stall, set up as a homage to his mother who used to work as a noodle hawker, Pang hopes to shine a spotlight on Hakka culture and cuisine.
The menu features Hakka noodles ($7), a signature dish where wheat noodles come tossed in a fragrant mixture of homemade minced pork sauce, shallot, and garlic oil. The Hakka variant of yong tau foo ($4), which comes hand-stuffed with a paste of pork, fish, and salted fish, can also be found here, along with Hakka fried wings ($4), a riff on the traditional Hakka-style fried pork belly which comes marinated in fermented red beancurd.