Ton Lok Noodle Bar — Restaurant in Melbourne

It was so lucky for me to walk in Ton Lok noodle bar, and not other restaurants on that competitive Werribee station strip.

The first time I just randomly walked in, ordered what I would normally order in a similar place everywhere I go for the first time. BUT! Their Singaporean fried rice noodles tastes so much better than anywhere else I've been!

So I was very excited to go back yesterday when I had another job around the area. That was when I realised how many similar restaurants of its kind are there on such short strip! Man, I so appreciate the universe for taking me to the right one!

Besides yummy food, I must make an emphasis on how sweet their staff is! They make you feel like you're served by angels from the first moment you step into the shop till the last second before you leave there, with their friendly and professional checking on your needs with a genuine smile on their faces the whole time.

Thank you for your existance in Werribee. I am happier and will always have something to look forward to when I travel to work there from now on= )

P.s. For sparrow stomach eaters, bring a container or doggie bag with you when you go. Their food comes in American portion! Alternatively, ask for a...

This is the worst Hor fun I've tasted. It was soggy and so salty my mouth became numb.

I'm a restaurant owner in Singapore. Parcook your horfun for 30 seconds with hot oil first, then portion them.

Cook the ingredients then add your portioned horfun for the finishing touches and wok hei. You will never ever over cook your horfun this way. Every restaurant in Singapore does this.

Also, taste your food before serving and add to taste.

I lived in Brisbane, the food there is salty and oily. But yours is next level kinda salty.

I can see the chef's passion in cooking on the wok but things are getting sloppy in your restaurant. It's not an efficient layout. Vegetables, meat and seafood are stored in the same display although your meats and seafood are cooked, it looks disorganized and frankly off putting.

Put all your meat and seafood on one side and your veggie on the other side. It's a simple step that will make you restaurant look...

Ordered takeaway Singapore Fried Rice, Fried Kway Teow and Nasi Goreng for Tuesday lunch. Went home immediately and plated the food to disperse the steam and stop the cooking. Singapore Fried Rice was very good and Fried Kway Teow is good (though without the wok hei--something a SE Asian would be looking for).

Nasi goreng was slightly wetter than I'm used to in fried rice, this could be because of the additional 'steaming' treatment inside the takeaway container. I will leave it to cool a bit and try to 'fix' it later.

Overall I'm quite pleased with what I got for lunch, the dishes are not done in a way that's considered 'authentic' but they've been cooked in the way that would be welcomed by the majority of Werribee residents. For example, the 'wok hei' in Char Kway Teow might be mistaken as the food being overcooked/burnt by those who don't know how they're done in Singapore...