Time Out says
Unlike other Hokkien mee places that are heavy on the zhap, Nam Sing keeps things on the dry side, using thin instead of thick bee hoon. Despite not being drenched in sauce, every strand of noodle absorbs the rich umami of the seafood broth it’s cooked in. We couldn’t help ourselves and finished the whole plate, even though we ordered the upsized $8 version. While we did find ourselves missing the usual sambal – Nam Sing only offers red chilli that’s been soaked in soya sauce – it’s nice to let the noodles shine instead of overwhelming it with heat.