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Growing up, Andrea Tang’s favourite meal was her nai nai (paternal grandmother)’s Heng Hwa-inspired mee sua – a noodle dish from China’s Fujian Province that’s loaded with ingredients like prawn, shiitake mushroom and egg (one popular example is restaurant chain Putien’s version). Due to labour-intensive prep required for the individual toppings, her grandma would only make it during Chinese New Year. “I’ve been overseas for almost eight years, so I haven’t gotten to eat this dish for a really long time, but it’s always been close to my heart," she shares. 

The 31-year-old had been working in Los Angeles for four years when she decided to move back to Singapore in 2020 to spend more time with her family. Sadly, Andrea’s nai nai passed away from old age before her return in December 2020. Two months ago, Andrea opened Nai Nai’s Newyear Noodles at CT Hub 2 in Lavender as an homage to her late grandma and her signature dish. “It’s a regret [not to have spent more time with her]. This is my way of remembering her.” She learned how to cook the dish from her uncle and aunt upon her return.

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