93 Wu Xiang: Handmade Teochew Wu Xiang
With smart and bashful hunter
It is increasingly hard to find people making their own Ngor Hiang nowadays. With the advent of the commercially available Ngor Hiang, most stallowners have opted to be Ngor Hiang Traders rather than Ngor Hiang Chefs. So when I find passionate hawkers who still endeavor to make their own Ngor Hiang, I usually like to give them a try and blog them so that their efforts are recognized. (Of course, the Ngor Hiang has to be nice as well!)
If it is hard to find handmade Ngor Hiang, it is harder to find handmade Teochew Ngor Hiang! Even the commercial ones are Hokkien Style.
The thing that struck me about the Ngor Hiang is that it is not as spiced up as the usual Ngor Hiang. So for me, it did not have the kick of a spicy full flavoured Pork Ngor Hiang roll, but both of my kakis liked it because they like the freshness of the taste. 4/5 There were a couple of items that you don't find elsewhere ie the chef's own inventions. One that is worth mentioning is the tofu egg fritters (pic above). It was refreshing to have a Ngoh Hiang that was silky soft on the inside, something quite novel for me. 4/5
Conclusion
Handmade Teochew Ngor Hiang is not that common so it's well worth a try.
93 Wu Xiang Xia BinBlk 93 Toa Payoh Lor 4 Food Centre
#01-202
12pm to 9pm daily
Closed on Thursdays
4 comments:
what's the difference between a hokkien and teochew ngor hiang? the person making it?
The Teochews tend to use more of stuff like Yam and Water Chestnuts. Refer to my blog on Zhong Zhong
http://ieatishootipost.blogspot.com/2006/10/lao-zhong-zhong-ngo-hiang-teochew-style.html
Hi Sir, Blk 93 food center was closed for renovation 2 weeks ago.
Heard from this "wu xiang " neighbour that they've ended thier operation :(
Only the nice Kway Chap & wanton mee (open morning only) shifted to the coffeeshop opp. temporary.
Renovation will takes about 1 yr :(
Thanks for your update. I have included the info on the post.
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