Fried Carrot Cake! This is really good! What makes the best carrot cake? It's how tasty the carrot cake itself. A major turn off of carrot cake who get the cake that is being mass produced in factory. Home made from scratch is still the best!! Yi Sheng Gong Fu, #01-99, 51 Old Airport Road.
Pretty much an institution and having their own style of frying, the Fried Hokkien Noodles here is quite dry but that's cool because all the "wok hei" flavour has been fried into the strands of "beehoon" and "mee". Another unique point is that their noodles are kept short and "al dente". Don't expect any "sambal chilli" either because all you get are slices of red chili in a light soya sauce to go with the fresh lime. Personally, I find it gives the dish a distinct purer taste. I guess when you've been doing this since 1963, there is no need to fix it if it ain't broke :)
I seldom have dinner at this hawker centre (I'm usually here in the daytime), so perhaps "Foon's Thai Recipe" stall (#01-65) has been around for a while but it's my first time noticing it. I decided to order a bowl of dry noodles to try since it looked promising.
Unlike Singaporean and Malaysian styles of "wanton" mee, there's no chilli "sambal", tomato ketchup or dark soya sauce anywhere to be seen. However, I found the clear, light and sweet-ish sauce that the springy noodles were dressed in, to be really tasty. Of course the glistening bits of crunchy fried pork lard helped as well :) For those looking to dial up the heat of their noodles, there's sour chilli sauce, dried chilli flakes and pickled green chilli available.
As I was there around 8.30pm, just before she closed for the day, the hawker said to me that the "char siew" had run out and was it ok if she gave me extra "wantons" instead. That turned out to be a good thing - those "wantons" were large, juicy and delicious.
Can you believe that "Dong Ji Fried Kway Teow" (stall 01-138) has been around for nearly half a century? That means the elderly gentleman has been frying his noodles for longer than most of us have been in existence! When I hear the "kling kling kling" of his spatula hitting the wok as he fries, I already salivate in anticipation. A potent"wok hei" flavour and the addition of chives makes his noodles really appetizing.
The next time you are at this popular hawker centre and feel like having noodles, give this stall a try. Their handmade Teochew dumplings contain "ti po", a dried sole fish that has to be grilled and broken up before being incorporated into the minced meat filling. The $4 bowl contains three of these, along with minced pork and stewed mushrooms. My tastebuds like the proportion of black vinegar to chilli in the noodles too - not overly sour. But if you like it intense, you can always ask for more vinegar.
I normally eat Lao Fu Zi 老夫子 Char Kway Teow at the Old Airport Road Market! But today I go for this less well known stall "Dong Ji Fried Kway Teow" to see if there's any different from the usual CKT!
Long queues at any hawker stall usually means one thing - great food. Ru Ji Kitchen is no exception. I really like their firmly-cooked meepok noodles that are tossed in their special chilli sambal using a pair of chopsticks. This tedious task is done one bowl at a time to ensure the noodles are well coated. The fishballs and fishcake are also fresh and tasty. A satisfying breakfast at only $3.
Wanton Mee from Old Airport Road hawker centre! I was contemplating about which noodle stall to order from. Either from Hua Kee or Cho Kee, which are both well-known with many newspaper cuttings, posters and food critics! In the end, I chose Cho Kee stall, the one with the electronic queue display (feels like buying Koi/Gongcha). 😂 Noodle was okay, chewy yet firm! Char siew were sliced with a good proportion of meat and fats! But the wanton and chili were ordinary, nothing special! 😳
Nam Sing Hokkien Fried Mee at Old Airport Road is one of the few that I eat. I like it because it slightly on the wet side. Seafood is fresh. I like it simple, sliced red chili with soy sauce and lime!
Fried Carrot Cake! This is really good! What makes the best carrot cake? It's how tasty the carrot cake itself. A major turn off of carrot cake who get the cake that is being mass produced in factory. Home made from scratch is still the best!! Yi Sheng Gong Fu, #01-99, 51 Old Airport Road.
