531A Upper Cross Street
#02-25 Hong Lim Market & Food Centre
Singapore 051531

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Saturday:
Closed

Sunday:
Closed

Monday:
11:30am - 02:30pm

Tuesday:
11:30am - 02:30pm

Wednesday:
11:30am - 02:30pm

Thursday:
11:30am - 02:30pm

Friday:
11:30am - 02:30pm

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Reviews

From the Burpple community

I have read many good reviews about Belly Lucky Noodle, which serves a “zhnged-up” version of kolo mee at Hong Lim Market and Food Centre (#02-25).

Finally had the chance to try their Handmade Sarawak Kolo Mee ($5), which consists of springy handmade egg noodles, minced meat, prawn dumplings, char siew and lava egg. The noodles have a good bite and it is tossed in a sweet and savoury sauce that has a spicy kick from the surprisingly potent chilli sauce.

The char siew is made from a specific cut of pork called 不见天 that has a good balance of fats and meat, and it is smokey and tender. The prawn dumplings contain a generous amount of minced pork, prawn, mushroom and water chestnut filling. Along with the gooey lava egg, flavourful braised minced meat and a dash of lard cubes, this is one premium bowl of kolo mee that is satisfying, delicious and value-for-money.

At $5, I’m getting osen egg, char siew and dumpling. The portion of char siew is on the small side and it’s abit too fatty for my liking. The dumpling is well seasoned and comes with a nice crunch from the chestnut

Went to try this recently after seeing so many posts of the kolo mee here on my social media feed, and I’m glad to say I wasn’t disappointed. The noodle texture was really springy with tasty seasoning, char siew was good (they use the bu jian tian cut of char siew here), and the dumplings were plump and juicy! Wouldn’t mind queueing for this again if I’m in the area!

With only one item on the menu, which you get to choose either original or adding black sauce; then choose your spicy level.

It is basically a Sarawak Kolo Mee, adding with wanton, egg and char siew for $5. The focus here should be the noodle itself which is chewy and nice. Unfortunately for the char siew was served cold, it would be better if they are hot.

Also the waiting time could be long because they prepare the noodle plate by plate.

1 Like

@bellyluckynoodle at Hong Lim sells just one thing, and it’s this slightly mod take on kolo mee. Featuring springy, curly noodles that takes on the addictive salty, spicy minced meat sauce, two huge shrimp wantons, fatty char siew and a lava egg. It was surprisingly addictive, and those wantons were crazy huge and tasty. They’ve got tough competition in Hong Lim, but definitely something I wouldn’t mind getting again.

5 Likes

Had been wanting to check out Belly Lucky Noodle 招财面 for quite a while after following them on their Instagram account where I found their Char Siew & Dumpling Noodles already being pretty attractive — just a pity I could not have checked them out earlier because they are opened only during weekday lunch hours.

The menu here is pretty simple — one either gets the Char Siew & Dumpling Noodles or the Dumpling Soup; opted for the former and while the noodles here comes at a flat price of $5, it felt pretty much like I just have had THAT Char Siew & Dumpling Noodles I was looking for. It’s pretty usual to find Wanton Mee/Dumpling Noodle stalls that aces only in either their sauce, Char Siew or their Wanton/Dumplings — never all three. The one here at Belly Lucky Noodle checked all the boxes for me on the list — first, that dark sauce which the noodles are all tossed in; coming with a choice of spiciness from 小辣 (Small Spicy), 中辣 (Medium Spicy) or 大辣 (Big Spicy) if one were to decide to go for the spicy variant. Opting for 中辣, the sauce is a great balance of sweet-savoury notes with the savoury notes being seemingly from the sambal that provides quite a kick that tingles the taste buds even for those who are tolerant to moderate levels of spiciness. The noodles come springy and slurpy, and there is sufficient sauce to lather around the noodles for good flavour with bits of crisp pork lard giving a bit of crispness for a variance of textures, while the Char Siew was exceptionally tender and well-executed for a non-roast specialty stall — seemingly using cuts from the shoulder, it is sufficiently moist without much need to chew, whilst not being overly fatty; the edges also somewhat torched for a smoky flavour. The accompanying soup comes spiked with a bit of Miso for a richer, earthier note, while the dumplings were generously packed with minced pork and prawn for a meaty, yet fresh seafood-y sweetness.

A real hidden gem that I would totally go for again for good Char Siew & Dumpling noodles that I most certainly will crave for

1 Like
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