When it comes to good “ban mian”, there are three stalls that I automatically think of. They are “Geylang Lorong 32”, “China Whampoa Handmade Noodles” (although I need to ask for less of their black sauce as I find their default amount much too sweet) and “133 面粉果“ at Blk. 216 Bedok North Hawker Centre. Visible in my photo is the reason why I have been besotted with the Bedok one for many years.
Made by hand themselves, the “mee hoon kueh” is cut large but it is thin and a lot flimsier than others. It is always cooked perfectly al dente for a delectable springy chewiness with no flouriness whatsoever.
The dry version sees the noodles tossed in a light mix of housemade fiery hot chilli, a little dark sauce and a touch of vinegar for lip-smacking tastiness.
Opened very early in the morning, there is a perpetual queue in front of the stall until it sells out. Their “mee hoon kway” is the fastest to go so if you want to give that a try, remember the saying about the early worm.