Teochew Street Mushroom Minced Meat Noodle: A Most Elaborate Mee Pok Tah

Mee Pok Tar with the Works $4

I have alluded many times to the fact that us Teochews are really very fussy about the freshness. It is part and parcel of the cultural trait of being Teochew that everything must be "Chnee Chnee" (Fresh).

If you want to see an extreme example of this in action, you must come to this Mee Pok Stall in Smith Street Food Centre. But you have to be prepared to queue for at least 20 minutes even in the middle of the afternoon in order to partake of this particular Hawker's dish, nay, I would say, his passion.



His bowl of Mee Pok Tar with the works is just $4, but it is packed with many quality ingredients many of which he prepares on the spot. When I say "On the spot", I really mean literally "on the spot". The uncle will turn aside while waiting for the noodles to cook to make some dumplings (Giao), then turn back to toss his noodles a few times before turning to his chopping board to slice a few pieces of meat. I also notice that he would pinch the noodles every time he cooks a batch in order to see if they are cooked perfectly. All these things really slow down the process of producing one bowl of noodle which definitely contributes the the length of the queue.



There is no doubt that his ingredients are fresh and for $4 you really do get quite a few goodies. There is one medium sized peeled prawn which tastes like it is a sea prawn rather than the farmed ones, several slivers of crispy sole fish, one dumpling, one pork ball, slices of lean meat and minced meat, braised mushrooms and unique to this stall, a piece of braised pork skin. All the ingredients are excellent but I can't give them top marks because I felt the noodles and sauce lacked a bit of flavour. 4.25/5

Conclusion

This is probably the best value, most elaborate and freshly made Bak Chor Mee that I have ever come across. It really is frustrating that there never seems to be a lull period where the queue is less than 15 mins! But then again, I guess everybody knows a good deal when they see one.

Teochew Street Mushroom Minced Meat Noodle
Chinatown Smith Street Food Centre
#02-023
Closed Mon - Tues
12.30pm to 9pm

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Lau Sim Shredded Chicken Noodles: You are only allowed a maximum of 7 giaos!

With Amagada and SCS butter

Shredded Chicken Noodles with Fish Dumplings (Her Giao)

There is a popular saying amongst the Hokkiens that Teochews are very "Hao Lian" (Proud). Well, when you meet a hawker like the Mr Sim, you can't help but agree that there is some element of truth in it. Having blogged so many hawker stalls, it is inevitable that when I chance upon a hawker that is a bit of a Food Nazi, there is a very big chance that he would turn out to be a Teochew.

But it is good to take pride in the food that you serve, because it is only that pride that keeps you from taking short cuts in the preparation process. The Teochew "Her Giao", which is a dumpling made with minced pork and dried sole wrapped in a skin made almost entirely of fish meat, is a labour intensive dish which many hawkers have decided to outsource to a supplier. You can't blame them really. In order to make the skin, you have to debone the yellowtail, take all the meat and knead it till it can be rolled out as a paper thin sheet. It is not something one would do unless he is a little "Hao Lian" about his food.



This stall is the kind of stall which I get very excited about blogging. SCS Butter has been telling me about this place for months, but he never mentioned about how the owner does business here. Situated in an old style coffeeshop with that classic old black and gold wooden signboard, you would be likely to give it a pass unless someone had told you about the stall. And even if you had just stumbled upon the stall and ordered a bowl of noodles, you probably wouldn't make the effort to return there again. That is because the chicken noodles are pretty ordinary and it is only the Her Giao and the Fish Balls which are exceptional. But if you just went up to the uncle and asked for a bowl of noodles you are not going to get any Her Giao. He only gives it to the regulars and for those people who actually ask for it.

That is not all, he imposes a restriction on how many Her Giao you can actually buy! So here are his rules:

1. You only get 2 Her Giao if you order a bowl of noodles
2. You cannot order just Her Giao without buying the noodles
3. If you buy a bowl of noodles with 2 Her Giao, you then have the option of buying a bowl of Her Giao soup. It is $3.50 and comes with 5 Her Giao
4. Each person is only allotted 7 Her Giao maximum. So if you want more, you have to bring friends along so you can eat their share

Now, he is not mean about it or anything like that. He just feels that he can only make so many Her Giao per week and he needs to make sure that customers that come to eat his Her Giao gets to eat something when they come to the stall. And he also feels that if you eat 7 Her Giao you probably reach the point of diminishing returns so you would get less enjoyment from the Her Giao as you start getting too full.


Special Her Giao 70cents each

So just how special is this Her Giao? Well, it is quite a different style of Her Giao from what I have been eating all along. The skin is rather chewy but somehow increased masticatory work you have to do brings out that extra "pangness" of the fish. Unlike other Her Giao, this one is packed full of the meat filling which has lots of "Ti Poh" (fried sole fish) in it. So if you love Ti Poh, you are going to love this. The soup here is very special too. It is almost milky white because of all the pork bones used to cook the soup. He does use a bit of msg in the soup but he has a money back guarantee should you feel thirsty within 3 hours of drinking the soup. 4.5/5

The chicken noodle as I have already alluded to is really quite ordinary. 3.75/5. But you need to order a bowl in order to order the Her Giao, so really, you have no choice but to eat it. SCS Butter was telling me that the Fish Balls at this shop is really quite special as well. They are only available on Fridays to Sundays and usually get sold out by lunch time. According to Mr Sim, the best time to eat the fish balls is at around 10.30am. If you come too early, the fishball would be a little more salty as they have not been soaked long enough and the texture is not as good. At 10.30am, the fish balls are just right.

Conclusion

This Her Giao is really quite special and coupled with a friendly Food Nazi, it was a really great eating experience.

Lau Sim Shredded Chicken Noodle
Tai Thong Coffeeshop
1 Tai Thong Crescent
Singapore 347835
96663183
7.30am to 1330pm
Closed on Mondays

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Joo Heng Bak Chor Mee: Why is Bak Chor Mee so underated?

Bak Chor Mee is such an underrated Singapore dish. When we conducted our polls last year, Bak Chor Mee was the third most favourite Singaporean hawker dish after Hokkien Mee and Chicken Rice. But, if you have a friend from overseas coming to Singapore, how many of us would think about bringing him to eat Bak Chor Mee? No, it is either Chilli Crab or Chicken Rice but not Mee Pok Tar or Bak Chor Mee. In fact, I don't recall seeing Bak Chor Mee being featured in any of these foreign food documentaries whenever they feature Singapore food. Yet Bak Chor Mee remains very close to the hearts of many Singaporeans. The phrase "Bak Chor Mee (or Mee Pok Tah) mai Ter Kuah" (Minced Pork noodles, no liver please) is such a commonly used phrase that it can be ranked up there with "Relac one corner" and "Arh Boh Den?". Still remember that podcast by Mr Brown?



I was told by Damien and Cactuskit that this Bak Chor Mee is quite legendary and used to be in that food centre in AMK before it burned down. They have since shifted to the temporary market and are still drawing the crowds.

As a dish, Bak Chor Mee, in general, is still has good as it was in the past. What I am saying is, when you talk about Chicken Rice, poeple always say how good it was in the past. This is the same with Char Kway Teow and even Hokkien Mee. But when it comes to Bak Chor Mee, I haven't heard many people complain that Bak Chor Mee was so much better in the past.

Bak Chor Mee really is about the noodles more than any other noodle dishes that I know. The topping and sauces really just serve to accentuate the flavour of the noodles. So you really need to start with a good quality egg noodle and then make sure you eat it piping hot. With each mouthful, you get to enjoy the aroma of the egg noodles that is lightly flavoured with the lard with the vinegar just cutting through the oils and getting the salivary glands to start working.

This is a fine bowl of Bak Chor Mee. I felt that the flavours are nicely balanced and you get a whiff of the eggy aroma of the good quality egg noodle with that first mouthful. The texture of the noodles was nice and QQ. It is a good as the other great Mee Poks around, but not really one head above the rest. 4.25/5

Conclusion

Actually the fact is that as Mee Pok/Bak Chor Mee goes, it is hard to differentiate between all the good ones around as they have all reached a certain standard. The one that stands out for me is Seng Kee Bak Chor Mee because I can order Fish Maw soup and Nam Joo Fried Pork Strips to go with my Bak Chor Mee. But if you are looking for a standard bowl of expertly made Bak Chor Mee and you are in Ang Mo Kio, this is it.

Joo Heng Mushroom Minced Pork Mee
AMK Blk 628 Temporary Market
7am to 2pm daily

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Seng Kee Bak Chor Mee now opens at night!

Just a quick post to let you all know that my favourite Bak Chor Mee place which used to open till 4pm has now extended their opening time till 10pm. The famous "clop clop" man who throws the bowls and makes a lot of noise when he cooks the noodles is now doing the evening shift, so you can catch him in action at night.

Now there are lots of Bak Chor Mee around, but I always end up coming here because I get to order the Fish Maw Soup, which is the tastiest, most value for money bowl of fish maw soup you can get anywhere and I am also quite addicted to the Nam Joo fried pork which goes really well with the Mee Pok.

You can read more about it in my previous post here.

Seng Kee Mushroom Minced Pork Noodles
316 Changi Road
6345 7561
Opened 8am to 10.00pm daily
Closed Alternate Mondays

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Ah Hor Mee Pok Tah: Chilli and Giao Champion

With my Teochew Ah Di, Wahcow

Mee Pok Tah $3

Here's another one of those stalls that you better be quick to taste because the original hawker is already past 72 and even though he still looks like a "Lao Yankee", and behaves like one, he himself admits that at most he has 10 years of Mee Pok Tak left in him. Actually, he still looks quite good for a 72 year old. When I asked him why he wears a long sleeved shirt while he cooks his Mee Pok, he simply replied, "Cos I want to look good!"

Talking about the subject of aging, I know for most of our readers, hitting the eighth decade might still be quite a long time away. For us who are hitting middle age, it is like "Oh my, I am more than half way there, and the 2nd half is going to go quicker than the first half". I once heard a preacher (An Anglican Bishop in his 70's) say that every morning when he wakes up he goes, "Ay! I am still around!". It is almost as if after you cross the life expectancy age (78 for men, 82.8 for women), every day is a bonus. Are there anyone here that fall into this category?



Anyway, if you do have the fortune of passing the life expectancy age, then it really does give you the passport to do whatever you want, right? I mean, who cares if your Doctor tells you to stop smoking? "Ay, Doc, been smoking for 50 years and my bus still arrive at the interchange. You asking me to stop now?" Well, if you are in that category, then when it comes to food, I guess you can also just indulge in a bit of Mee Pok Tar which has a chilli made with good old Pork Lard.



Mr Liang proudly tells me that his chilli is made from Pork Lard, Buah Keluak, Hae Bee and Dried Chilli. For a person who always orders Mee Pok Tar mai Hiam (no chilli), I can tell you that this is one stall that I would ask for extra chilli. You see the main problem I have with Chilli is that most stalls just want to make their chilli hot hot. However, the chilli here is not overly spicy but the flavour is oh so addictive that you can just sit there and just pick on it with your chopsticks.

The other "champion" item is the Fish Dumplings (Her Giao) which Mr Liang still proudly makes himself. The slightly gooey texture of the meat filling is very good and it is one of the most memorable Her Giao that I have had.

Too bad the Mee Pok itself was not as QQ as I would like it to be. Otherwise it would have scored a higher rating. 4.25/5

Conclusion

Very good bowl of Mee Pok Tar and you get quite a big bowl for $3! Do yourself a favour and order a bowl of Giao Soup and try the chilli especially if you are the type who don't usually take chilli. It might just make you change your mind.


Mr Liang, 72 and still wants to look good!

Ah Hor Teochew Kway Teow Mee
12 Verdun Road
Bet Sam Leong and Syed Alwi Roads
7am to 4pm
Wed closed
81274249
Mr Liang
Recommended by ice. Read her review here

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Lau Pa Sat Fishball Minced Meat Noodle: Go Go Bak Chor Mee

With smart, liverpool, bashfulhunter, iwatch_ueat, damien and PowerAunty


I am amazed to see just how popular Bak Chor Mee is amongst Singaporeans! Our current "Favourite Hawker Dish" poll shows a very close fight between Bak Chor Mee and Chicken Rice for 2nd and 3rd positions. At this stage, Hokkien Mee seems to be the firm favourite unless a whole clan of Chicken Rice lovers who have not yet voted suddenly decide log on and vote.

Anyway, my favourite hawker dishes where Hokkien Mee, Satay and Char Siew. Bak Chor Mee would have ranked around seventh or eight place. I guess it is because I generally don't add chilli to any of my dishes, and with a lot of Bak Chor Mee stalls, it is the chilli that makes the difference. So I guess that's why I would choose other dishes over Bak Chor Mee on most days.

But three of my makankakis that day insisted that this stall's Bak Chor Mee should be included into this blog so here it is. According to Damien, this Bak Chor Mee is second only to the Tai Hwa Bak Chor Mee. Smart and Bashful Hunter both said that it was really good and the chilli was especially shiok. I tried a bowl of the non-chilli version and agree that it was a good bowl of Bak Chor Mee as far as Bak Chor Mee goes. 4.25/5

Conclusion

Another place to get your Bak Chor Mee fix when you are around the Toa Payoh area.

Lau Pa Sat Fishball Minced Meat Noodle
Blk 22 Toa Payoh Lor 7 #01-02
8am to 2pm
Closed Monday
97387141

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Mei Xin Minced Meat Noodles: How do ST reporters find these places?

Bak Chor Mee $2.50

I found this review by Teo Pau Lin not long ago about this Bak Chor Mee "in the boondocks" and what struck me most was how in the world do these Straits Times reporters find this sort of places. I mean, the Food Centre is smack in the middle of nowhere in Loyang Industrial area and Loyang itself is smack in the outskirts of Singapore. So how did Ms Teo even find this place? Even if her friend had given her the tip, what in the world would possess her to make a trip to the middle of nowhere to eat and review a bowl of Bak Chor Mee? And when she was writing it, did she really think that Singaproeans would be crazy enough to make a trip to the middle of nowhere to eat this Bak Chor Mee?

So I decided to find out direct from the horse's mouth and called up Ms Teo's secretary to arrange an appointment for an interview..... no lah, Ms Teo doesn't really have a secretary. The answer was sublime... tell you about it later.



This is one hearty bowl of Bak Chor Mee. I guess "being in the boondocks" they have to cater for men with big appetites. So each bowl not only has a generous mound of noodles, it is also chock full of minced meat, sliced pork and sliced fish cake.

The noodles are also the eggy thin Mee Pok type which is my favourite. I like the way it has a firm bite but still gives you that nice "serrated" feel when you slurp it. You need to take this mee pok with the chilli sauce because the non-chilli version only has vinegar and soy sauce. The soup was tasty but not as robust as some of the others in this blog. 4.25/5



The Keow is made with a fish paste filling which is quite tasty but one is never enough. You can get an extra bowl of 6 Keows for $1. It's too bad I got there after the lunch crowd. I think they would have tasted even better fresh.



The other little surprise that I found was their Lor Mee which was actually quite good! The sauce is not overly thickened and it has a sweet, flowery fragrance to it. Again the portions are rather generous for $2.50. The ngor hiang was ok but the lor bak was quite tasty. 4/5

Ah yes, back to our little mystery of how our intrepid ST reporter traveled to the boondocks to eat a bowl of Bak Chor Mee. Her "friend" was non other than the man to whom she is married to now. He works in the area and told her about the noodles. Ha! So Ms Teo went to review food and at the same time had a tryst with her boyfriend!! (Last statement is only my imagination yah?)

Conclusion

Good hearty bowl of Bak Chor Mee. But how many would be game enough to travel all the way there to try it, I wonder?

Mei Xin Minced Meat Prawn Noodle
NTL Eating House
64 Loyang Way
6am to 4.30pm Mon - Friday
6am to 11.30pm Sat

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Seng Kee Minced Pork Noodles: You just can't stop this Teochew Ah Hia!

With Amagada, ieatMama and the kids

Bak Chor Mee $4

It's been a year since I blogged about Seng Kee. I was looking at my old pictures and felt that I should do justice to their food by doing a better job with the photos. Since my last post, I have changed my camera equipment and had a bit more practice. So I hope you can see that the pictures are now a little nicer now.

Unlike most other Bak Char Mee places, this particular one actually owns the whole restaurant. All the rest of the Bak Chor Mee places I know operate from small stalls as part of a coffeeshop or food centre. This means that our Teochew Ah Hia has got a little more elbow room to experiment with different dishes. So aside from just giving us the standard Bak Chor Mee, Mr Lee has even started to try his hand at Cze Char dishes as well! Oh, he only has one dish at the moment, but it was really good! I'll tell you more about it later.



I like this stall not only because the food is great, but they are very friendly as well. And every chance I get to speak to Mr Lee, (a typical Teochew Ah Hia), I always managed to learn something new. This time round he was explaining to me that he slices up the mushrooms, leaves it overnight to extract the juices before combining it with his secret blend of herbs and spices in order to create the unique sauce that goes into his Bak Chor Mee. Of course he was mum about what spices he uses. At least now I know why his BCM tastes a little different from the rest. I like the "mee pok" he uses here as it is the thin and flat type. It has a very good bite and has that excellent eggy flavour. 4.5/5

Those who like braised pork ribs should really give his pork ribs a go. He has tweaked his recipe a little since the last time we spoke. His ribs are always stewed until you can eat the whole thing without leaving any soft bones behind. 4.25/5


Fish Maw Soup $10

Of all the soups that accompany the BCMs that I have blogged about over the last year, this one stands one head above the rest. I have already elaborated about the quality of the stock in my last post, but I just have to let you know that the real gem at this place is their fish maw soup. For $10 a big bowl, it is well worth the money. It is chock a block full of Fish Maw, minced pork, sliced pork, black fungas and liver. And the soup is so full of pork protein precipitates that even if you feel that you need an extreme umami boost (like having spent a week eating hospital food), I can guarantee that a bowl of this soup will still be "Too Much" for you! Very very shiok and satisfying bowl of soup! 4.75/5



Alright, I promised to tell you about that one Cze Char Dish that Mr Lee has started to do. It is this Kailan with sliced Fish. He attacks the wok like how he does with the BCM, with lots of noise and gusto. Incidentally, Mr Lee used operate to from a coffeeshop in Eunos where he built his reputation as the "Clop Clop" BCM man. Even now, when he is in action, he makes lots of noise by whacking his metal ladle on the porcelain bowls.

He really gets that wok smokin' when he frys the Kailan. A bit of this, a dash of that, and lots of action and smoke. The end result is a Kailan which quite a distinctive taste. When I enquired why the Kailan tasted so good, he proudly produced this bottle of "moonshine". Well, he didn't really distill the wine himself but he adds his blend of herbs and spices and lets it all soak for a week before using just a few drops of it to spike the dish. I had a whiff of it and take it from me, a few drops is all that is needed!

The Kailan were tender and the sauce was really good. My only complaint is that he uses Batang fish which I thought was a little tough. It would have been great with Toman or Ikan Kurau. 4.25/5



Finally, to the dessert. Yes, dessert. Never thought you 'd be ordering dessert at a BCM place right? But as I said, this restaurant is Mr Lee's playground to experiment with all his favourite food. So here is their pumpkin paste which is made from pure pumpkin and nothing else. No lard, no sugar, simply pumpkin. I suggested that the pumpkin paste would be even more shiok if he would roast the pumpkin instead of steaming it. The roasting process would caramelize the sugars and give it a nice smooth and smoky flavour. As it is, it is quite good but lacks that extra ooomph. 4/5

Conclusion

This is really quite a unique place for BCM. The BCM itself is quite good, but it is the combination of the different dishes, the service and the personality of this Teochew Ah Hia and of course the Fish Maw soup that makes this place my regular BCM haunt.

Link to first Seng Kee Post

Seng Kee Mushroom Minced Pork Noodles
316 Changi Road
6345 7561
Opened 8am to 10.00pm daily
Closed on Alt Mondays

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Chao Zhou Fish Ball: Retro Next Gen Fishballs with Killer Chilli and Lard!

There are updates at the end of the blog
With AlecEe, smart, iwatch_ueat and bashful hunter


Does Retro, Next Gen Fishball sound like an oxymoron to you? Let me explain just what I mean. This newly opened Fishball stall is actually a branch of the famous stall in Toa Payoh Lor 7 which has been in existence since 1968. The "prodigal" son of the owner finally returned to run the family business after spending 15 years trying to do his own thing. And he is determined to stick to the traditional way his father has been selling his famous dish but with a Next Gen spin on marketing.

So what is so traditional about this Fishball noodles? Well, for one thing, they actually rented 2 stall so that one stall is used only to make the fishball, crispy pork lard and the chilli. The condiments for the noodles are a combination of their killer chilli sauce, lard, tomato ketchup and vinegar, the same recipe the father had been serving up for close to 40 years.



Eddie explained that the time of the day that you eat the fishball is very important to the characteristic of the fishball. In the mornings the fishballs tend to be tastier but the texture not as bouncy. In the evenings, the fishballs tend to be less tasty but the texture becomes very bouncy. They make their fishball entirely from Yellowtail with no addition of fillers. Because of this they tend to look rather big when they are being cooked but shrink in size when they are left in the soup for a while.



The fishballs here were bouncy and very tasty. They were very good by my standards. However our two uncles were divided in their opinions. Smart loved it while AlecEe said they were not bouncy enough. Ahh, taste is indeed subjective or is it anything to do with whether one has dentures or not?

The ravable item here must be the sauce that goes with the noodles. For a person who does not regularly take chilli sauce, I actually quite appreciate this one. The fiery chilli will make you cough when the noodles arrive piping hot but does not linger on your tongue such that you need a drink! This is indeed fascinating, you get the kick but not the heat..... like taking Wasabi. The combination of the tomato, chilli and lard oil mixed into the Mee Pok is just one of those things that really satisfies a hunger craving. Shiok! 4.5/5

Conclusion

The combination of the chilli, tomato and lard in the mee pok has been etched permanently into my temporal lobes. This is my current favourite place for fishball noodles.

Update 1
Our readers report that the stall has been closed

Chao Zhou Fishball Noodles
Old Airport Road Food Centre #01-143/144 (Right in the corner furthest from the city)
9.30am to 8pm
Closed on Friday

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Teo Kee Mushroom Minced Pork Noodle: Melt in your Mouth Braised Pork Soft Bones

I simply love braised pork soft bone, don't you? I just could not resist ordering a bowl of this Braised Pork Noodle. The Pork Soft Bone has been cooked till you can finish the whole bowl of noodle without leaving anything in the bowl or on the table next to the bowl.

Talking about throwing bones and other stuff on the table around your bowl, I am just wondering if you all still do it without a second thought? It's funny, I must admit that in a hawker centre I do it without hesitation, but it is not something that you do in a fancy restaurant especially if there is a nice pristine white table cloth. But then, when we are in a Chinese Restaurant, we still do it, table cloth or not. Do you think that throwing the unedible stuff onto the table for the elderly Ah Soh or the Bangladeshi worker to clean up is right etiquette or should we become more civic minded and "developed" and politely leave everything in our bowl?

At least I don't have to face this dilemma when eating this dish since nothing much is left when you are finished with the pork. The braising sauce is very good. It is robust, sweet and you get a hint of the cinnamon and star anise without it being over powering. The noodles are also special egg noodles which are nice and QQ. 4.25/5

Conclusion

If you like pork soft bones or just need the extra collagen for your osteoarthritis, this is the place to go for relatively cheap soft bone fix.

Teo Kee Mushroom Minced Pork Noodle
Blk 137, Tampines St 11
Tampines Round Market and Food Centre
#01-05
5am to 2pm
Closed on Mondays

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AMK House Teochew Noodles: Round the Clock BCM

Ever been working hard till 3am in the morning and feeling hungry for a nice bowl of noodles? Well, in keeping with the mission statement of this blog "to provide 24 hour access to information that will help you satisfy that hunger or make you more hungry", I am proud to present for your consideration, this 24 hour Bak Chor Mee stall which is situated in the same coffeeshop as the famous Punggol Nasi Lemak.

Now this BCM is not bad, in fact it is quite good, though it does have a few shortcomings. I liked the Mee Kia which they use. It can either be called a flat mee kia or a narrow mee pok. Whatever it is, the texture is unique. It combines the bite of a mee kia with the slurpiness of a mee pok. The ingredients are fresh and the sauce for the noodles has got enough ooomph.



I was particularly impressed with the standard of the soup which was boiled long enough such that it was full of protein strands swirling around in it. The meat ball and fish ball is quite standard, nothing exceptional. BCM critiques may look upon this BCM like Simon Cowell and complain that it is not up to their standards, but for me it was good enough and at least it is a bowl of noodles I can get when the others are closed. 4/5

Conclusion

Round the clock BCM which is quite good. Mai Hiam Buay Pai (If you don't over critique it, it is actually not bad)

AMK House Teochew Noodles
965 Upper Serangoon Road
Open 24 Hours

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Parklane Abalone Bak Chor Mee: Sim Lim Food Centre Part 2 of 3

With PK, yummiedummies, smart, liverpool, iwatch_ueat and tamago


Some people have recommended this Bak Chor Mee, so I have included it into this series. What makes it a bit special is the piece of Abalone that is thrown in. That's about it. The noodles were good but not exceptional. Some of our makankakis even commented that they managed to smell the alkaline in the noodles. Better than your run of the mill Bak Chor Mee and definitely can eat if you are craving for Bak Chor Mee while shopping for your computer peripherals. 3.5/5

Conclusion

One of the more famous ones around. I felt it could be better but perhaps you disagree?


Parklane Abalone Bak Chor Mee
Stall 1 Sim Lim Food Centre
10am to 10pm

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Citizoom Minced Fish Noodle: Everything is made from Fish! Geylang East Central Part 1 of 6

With smart, iwatch_ueat and liverpool


Now this is a great one for those looking for something novel and healthy. This place sells Shou Gong Yu Mian (Handmade Fish Noodles). Not only is the noodle made of fish, the brown crispy stuff is also made of fish, the wanton is stuffed with fish and the noodles are topped with He Chor (minced fish).



The fishball here is one of the best I have tasted. Its substantial and meaty but at the same time bouncy and you can really savour the taste of the fish. I was told that they make all the ingredients themselves at a factory and they use only yellowtail fish. The fishballs are made from fish meat without fillers and that makes such a difference. The only let down was the soup, which could have been more solid.



These hawker has only been in business for over a year, but they are already making quite a name for themselves. The reason you are reading this today is because 3 different people told me about this stall last week!

Conclusion

Its new, its tasty, its healthy. Gotta try it right? 4/5 (The soup needs more kick!)

Citizoom Minced Fish Noodle
Blk 117 Aljunied Ave 2
#01-34
7am to 3pm
Closed Alternate Thursdays
Jorene Yeo 81254883

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