Andy Kwok's New Trieu Chau is one of the county's preeminent purveyors of Chao Chow noodle soup, also known as hu tieu or mi nam vang, a dish originating from China's Guangdong province. The brew here is a blank canvas onto which you are expected to dollop sauces and sprinkle white pepper from a condiment tray. Among the toppings are liver, fish balls, chewy flaps of fish cake, ground pork meat, slices of roast pork and boiled shrimp, and clean squares of white-meat chicken.
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