How can diners customize the sourness and spiciness of the dish?

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Customisation Options for Sourness and Spiciness

Diners can personalise the flavour profile of the Teochew steamed hor fun by adjusting its sourness and spiciness. Slices of lemon are provided on the side, allowing patrons to add more sourness to the broth as desired. For those seeking a hotter experience, tiny red cili padi are available to increase the spiciness.
Adding Lemon for Sourness

The inclusion of lemon slices offers a direct method for diners to enhance the sour notes in their dish. This allows for individual preference to be met, moving beyond the inherent sourness provided by other ingredients.
Incorporating Cili Padi for Heat

To cater to a preference for spicier food, the stall offers cili padi, small but potent red chilies. Diners can add these to their noodles to achieve a desired level of heat in the savoury broth.
Sourness from Sliced Tomatoes

Beyond the optional additions, sliced tomatoes are also incorporated into the broth itself. These tomatoes contribute a natural tinge of sourness to the overall flavour of the steamed noodles.

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How can diners customize the sourness and spiciness of the dish?

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