After accumulating enough Angka prawn heads and shells over the last 3 weeks, reckoned there was enough to concoct a pot of soup. Stir-fried the prawn shells with garlic and crushed before dumping to the porkrib soup base. Dumped some bakkutteh spices for 30mins and removed. Viola.
Im no fishball noodle foodie but this was recommended and gosh.... You mean I have been missing out on this since they started in 1969? (No sure which location). Yes. Pork lard with meepok done just right and I understand the fuss about the fishballs now. Bouncy, springy and that clearly is why the aunties are ordering his fishballs in advance for CNY despite it being a noodles stall. Solid. Big regret not trying it earlier after always being waylaid by the bakchormee, wanton mee and pork porridge. Those are splendidly done too. Just go for the queues and you will find these gems. Ang Mo Kio St61 Blk 630 hawket centre. This stall is at #01-75
Came back as promised and walked away $68 poorer (including tax) and a full tummy. portions of ssams at $6.90each, 1portion of THAT wagyu sushi (oh yeah), the spicy pork bap and seafood spicy noodles plus a Hite beer!
Miss. Noodles were soggy and overall experience was average. Over-rated
Simple culinary pleasure. Serve 4pieces of waygu on sushi rice and flambe showmanship for $6.90. It's a steal and I had 2 portions!!! The noodles are extremely authentic and I am coming back to try the Ssams.. Ran out of stomach space
Not the usual connoiseur-like posts. No hiding behind the sweet freshness when you simply steam a 1kg lobster and savour it with a good whisky. My preferred choice over lobster rolls anyday
Havent been here for almost 2years and back for nostalgic tastes. Standards remain consistent but clearly the derived utility has reduced over the years as the prices moved along with each relocation. Good for a bi-annual visit just to reminicise.
From the context that I just had a plate of Nasi Lemak and decided to try this accolade-laden stall, the quality of the Ipoh horfun excited me as a gem. The gravy was crucial in differentiating this version from the rest. The strong taste of mushrooms was clearly evident in the starched broth. For $3.50, there is a fair amount of quality in the ingredients to pull this taste off abeit being "hawker fare". No. It wasnt MSG. Be prepared to queue during peak hours. Other noodle items are also served such as fishball noodles and bakchor mee..
Yes. They serve quite a huge range of dishes and food. The hidden gem on its dimsum menu is the beef brisket noodles. There is no version better than this in SG and very comparable to the best in HK. Beef parts and tendons are tender and well prepared. Tendons are braised just right, retaining the sinewy yet soft texture at various junctures. The noodles are the authentic eggy springy thin type. I need to stop now and eat another portion
Another lardy experience. If you are a fan of bits of fried lard mixed in a puree of egg and garlic that sticks onto your kway yeow in a good gooey fashion with alot of "wok hei", you are at the right place. Standard $3 portions. Humful. Queuing is expected.
For a traditional Bak Chor Mee experience with lard and the works, always try Tai Hwa. I would always suggest that you go during the non-lunch hours as the quality is slightly better though uncle will always ensure every single bowl is well-cooked even during lunch (which explains the queue) IMHO, not the best BCM for me but clearly one of the most consistent
My favourite day-version of bak kut teh. The braised items are oh-so-good and also check out the freshly steamed fishes you can choose from. The braised big intestines, prime ribs are the must haves
