A 70-year-old stall, Mee Ton Poe is known for its thick stir-fried Hokkien noodles cooked over a charcoal stove.
Whether accompanied with pork, vegetables, or seafood, the dish is best served with an oozy half-cooked egg on top. But work your way up to the good stuff with Phuket-style appetisers like satay, chewy fish cakes, and spicy fish curry paste with betel leaf.
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