Sang Nyuk Mian is a KK staple, a Hakka-style fresh pork noodle soup that you'll find at old-school coffee shops around the city. The broth is clear and peppery, nothing like the heavy curry or coconut milk bases you get elsewhere. It's non-halal, pork all the way. A standard bowl comes with thin slices of fresh pork (mixed lean cuts), a bit of pork liver, some greens, and your choice of noodle swimming in that clean bone broth. At around 460 calories per bowl, it's genuinely one of the more reasonable noodle options out there. The calorie count is honest but do note these are ballpark estimates since hard nutritional data for this dish is basically nonexistent. The broth itself is only about 35 calories. What adds up is the noodles (195 calories for 150g of yellow mee) and the pork lard and fried shallot garnish that goes on top, which chips in about 60 calories from just 12g.
What actually moves the numbers here is the garnish and the noodle choice. That lard and shallot topping sounds small but it's adding 60 calories of mostly fat. If you ask them to go easy on the lard, you can shave maybe 30 to 40 calories off without losing much. Swap yellow mee for bee hoon and you drop to around 430 calories. The kon lou (dry) version sounds like it should be the same but it's not. The dry toss uses extra pork lard oil and dark soy, which pushes it to about 560 calories, so if you're counting, stick to the soup version. The liver adds protein for almost no extra calories, so actually don't skip it.