Longevity Mee Sua Dry at Gimee Face Noodle House (Bukit Gombak)

One thing I’ll never get tired of is noodle dishes. Seriously, the variety is kind of insane. Just when I think I’ve already tasted “everything,” I randomly stumble on a new bowl that makes me go, okay… adding this to my cravings list ASAP. That’s exactly what happened during my little wandering around the Bukit Gombak area.

It was one of those walks that felt relaxing at first… until it turned into a tiring walk (LOL). You know the type: you keep saying “just one more street,” and suddenly your legs are begging for mercy. And of course, the moment I started feeling hungry, I was already scanning the hawker options like a food detective.

That’s when I noticed this noodle stall called Gimee Face Noodle House. The first thing that caught my attention wasn’t even the food, it was the front signage. It looked surprisingly well-designed and kinda “atas” for a hawker stall, like they really put effort into the branding. But then I noticed something interesting: no reviews yet. That made me lower my expectations a bit… but at the same time, it made me even more curious. New stall? Hidden gem? Or just new-new?

Another thing that stood out: the price. For hawker noodles, it leaned on the more expensive side, and that alone was enough to make me pause and think. But curiosity won, as usual.

So I ordered their Longevity Mee Sua Dry, priced at SGD 6.30. I’ll be honest, that’s a bit pricey in my opinion. But mee sua isn’t something I eat often because it’s not that commonly served, and it’s not always easy to find a good one. So I told myself, okay, let’s treat this like a “special noodle discovery” moment.

When my bowl arrived, I got excited because it looked really satisfying. The mee sua strands were thin and delicate, piled up nicely, and the toppings looked legit, not sad, not stingy. I could see meatball, fish ball, pork liver, pork slices, minced pork, and even abalone slices. That’s a lot going on, and I love it when a bowl looks like it came prepared to impress.

And can we talk about the egg? The hard-boiled egg looked special, with that glossy, rich yolk that reminds me of the eggs you get in Japanese ramen or Taiwanese braised pork rice. That kind of egg instantly makes a dish feel more “complete,” like it’s giving you that extra comfort-food vibe.

I requested the less spicy version, and it was a good call for me. They still added a little kick (just enough), plus a bit of vinegar for a sour note, and that balance was perfect. The vinegar lifted the whole bowl and made the mee sua feel lighter, even with all the meats on top.

Overall, I genuinely enjoyed it. It was filling, satisfying, and interesting, the kind of noodle dish that makes you feel like your money went into actual ingredients, not just noodles and sauce. Would I still wish it was slightly cheaper? Yes. But would I return? Also yes.

Next time, I want to come back and try the other dishes that looked special on the menu board. Because if this is how they do mee sua… I feel like there are more surprises waiting.

Bon appetit!

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