agree. swee guan is da best. dryer, rich, thick gravy, noodles and bee hoon cooked with wok hei, smoky charcoal flavor, very prawny and lardy. squeeze of lime and spoonful of chili sauce top the plate. dryer thicker rich and caramelized version of hkm and charcoal cooked is the more authentic version to me as i grew up with it since 6.9 years old. the taste and flavor never left me. sinkies who favor the wetter non-caramelized noodle (little to no wok hei) version have no clue what real hkm is. secret is in pre-cooking the noodles in hot fiery wok without the gravy. and add gravy later. too many hkm wannabes add raw noodles into gravy to cook them. what fucking stupidity and laziness.