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vaughn tan
@vt
one of the house special wok-fried vermicellis, this one with chopped seafood. sauced to wetness, but with each strand still al dente — a difficult set of tradeoffs to negotiate. at good chance popiah.
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vaughn tan
@vt
yea. really hard to get this right when its a sauce style vermicelli. i think is why vermicelli is so often dry-fried here
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