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#Hawkerpedia: 12 Noodle Me(e)mories

#Hawkerpedia: 12 Noodle Me(e)mories

Be it wolfing down wanton mee with classmates after school, or shovelling Hokkien mee for supper while in their PJs, these #Hawkerpedia stories showcase Singaporeans' memories of being comforted by bowls (or plates) of humble noodles. Simply join by posting your food story on Burpple with #Hawkerpedia! To find out more, head to www.burpple.com/hawkerpedia.
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As we get all nostalgic due to the SG50 hype, I'm reliving my entire life while eating this plate of umami soya sauce chicken hor fun. Ever since I was a wee boy of seven years of age, Ah Wing's has been a part of my culinary life due to my parents opening a minimart in one of the condos across the road. A bite of their juicy, tender and savory soy sauce chicken takes me back to the heady days when the business was rolling in steady profits and life was good. A slurp of their just right hor fun brings me forward to the days of early adolescence when I would help my mother with the deliveries of cartons of Evian or Perrier to different apartments. The tang of their green chili reminds me of the final days of the minimart, when the profits had all but dried up due to the new residents deciding to drive on out to Cold Storage. Another slurp of hor fun brings me closer to the present, remembering the Saturday morning breakfasts that I would have with my parents after I booked out from camp. And now as I sit here finishing the last delicious but of chicken, I am faced with the realization of just how many years have gone by even though the owners still remember me. The uncle and auntie running the stall have gotten on in age, and it shows in their slow movements, a far cry from their efficiency years before. I can only hope to enjoy this part of my history for a few years more. #Hawkerpedia

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When I was doing my pupillage at a law firm in Bugis, this legendary curry mee was a guilty indulgence I’d revisit over and over again for that chilli so intensely and deeply smoky, chimneys wave white flags in surrender. The uncle who manned the cashier and took my orders (and is still there til this very day) spoke not a word of Mandarin, and whenever I placed my order he would repeat it in dialect, and I would feebly use whatever bits and bobs of dialect I learnt from my parents to confirm the order. He would always ask if I wanted hiamjio, and would insist I scoop it myself as I should be the one determining my own Vulcanian destiny. The chilli means serious business – my female colleague would always take the teensiest scoop and still force back tears, whilst one of the cheeky, laddish , “I love soccer”-esque guys would whack the chilli with grand machismo…and sweat through his white shirt while constantly drying himself with three-ply tissue. #Hawkerpedia

This bowl of noodles has been a big part of my life since 10 years old, eating it for lunch after school for almost everyday. This is a special order which only comes with meatballs, loads of dried chilli and vinegar. I used to eat one bowl at the coffeeshop itself, then buy one packet home to eat at home to completely satisfy myself! A must-eat if you are into a different kind of chilli for fishball noodles, and a tomato sauce based noodles is also available if you are not the chilli kind of person. I had a friend who was so into the non-chilli version she ate it every weekend. :) #Hawkerpedia

Supper was a nightly affair when I was younger. And Hokkien Fried Prawn Mee - not the dark-sauced-flat-noodled ones I mistakenly ordered before mind you - was THE supper menu. 2 super huge plates of fragrant piping hot noodles, sitting in the most complex and delicious prawn broth, was just about enough to feed the 4 of us. Already in our cutesy PJs, these amazing noodles were usually the best lullabies.
My parents favour the thicker bee hoon; but I like all of them. Thick or thin, banana leaf or not, this dish makes up a huge part of my childhood, very possibly nurturing this mega foodie in me. #Hawkerpedia

Other than Geylang, this is another go to place for homemade noodles. I will always have to have this plate of happiness, just before teaching my weekly classes at Beauty World. The old world charm, never changed at all, for the longest time. The signage and and the old table and stools remains, are simply run down and endearing. Seeing people hanging around talking to each other, gives that homely sense of community. Everyone is so friendly to each other. I enjoy just sitting around listening in, and get trapped into their charming hawker centre, people watch and run through what I would be teaching for the day. While their soup is superb, you should go for the dry version. The black sauce and chilli combo is simply so amazing, and that chilli kick is the bomb. Do not underestimate the small amount of chilli they have put there, the spice will be you smile while it burns your lips slightly (I am big on spicy). And if you find the sauce too much, you can always wash it down with the soup they provide. The minced meat were well marinated, and the noodles have good texture and thickness to give you that bite. And for a small price at $3.50, you've got to love hawker food. #Hawkerpedia

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It may not be famous, but it occupies a special place in my heart because I literally grew up eating it. Being just across the road from my primary and secondary school, Fairfield Methodist, my friends and I would often eat there after the dismissal bell rang. Having limited pocket money, a plate of $2 wonton mee was the best thing to us. To this day I still eat it regularly and love everything about it — it carries a special handmade feel, nothing like the factory-made noodles and char siew or wonton you get elsewhere. Because we were still kids who couldn't take chilli so well, the aunty would substitute with tomato ketchup, or you could also order "see yao yao" (which I think means "want soy sauce") for something plainer that still hits the perfect level of tastiness. It's a pity that a grass patch is all that's left of the food centre we Fairsians grew up with, but I'm glad that a special part of it lives on not too far away. #Hawkerpedia

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After more than 10 years, this stall called 928 Laksa is still super popular. Although the price for a bowl of laksa has grown over the years from $1.50 (Mom recalled it) to the current $2.80, long queue is still normal. Just this morning when I walked past the stall at 9am, there were already people queuing outside waiting for the stall to open. It opened during my secondary school days. I still remember one of the things which we like to do after school is to have laksa followed by dessert at the dessert stall. Both used to be located at the same shop unit. But as the business of the laksa stall grew bigger, the stall decided to move to the next door unit which is its current location. It remains popular with the residents even today. The laksa is simple with sliced fish cake, bean curd puff, blood cockles, bean sprouts, crab stick, hard boiled egg, chopped laksa leaves, chilli paste on thick rice noodles. The gravy is rich with finely minced dried shrimp at the bottom, which most would finish all.
It is located at blk 928 Yishun Central 1, # 01-155 (next to Lit Lit Dessert ), Singapore 760928. #Hawkerpedia

You usually see Mee Siam, Mee Rebus, Mee Goreng........but Mee Bandung?
My chance encounter with this dish dates back to my SAJC days where the only muslim stores in the canteen will serve this on alternate Fridays at limited portion (very limited edition hor?)
It then became a ritual on Thursdays evening after basketball practice to ask the Auntie whether it was available the next day. Sadly, Friday are always the longest day of the week for me without any breaks! I would often chiong down straight after class to check in for a bowl of this savoury sweet goodness!! So much so that the Auntie always remembers to specially keep a portion for me 😍Till then I couldn't find a similar ones comparable to her rendition! Yesterday, for supper I had Mr Prata Mee Bandung ( not much places sell it... so... see must try liao) unfortunately, it wasn't as good. This version was more spicy, sourish savoury kind. But really appetising gravy I would say! And it sure brought back some college memories of mine!! Let me know if you know of this dish as well and whether there is a place that sells good Mee Bandung!! #Hawkerpedia

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Most people who come to sixth ave to eat noodles would go to the famous Jln Tua Kong BCM stall over at Good Good just opposite, but it is this humble fishball noodle from Sunny's that won my dad over. For years, he would come here with my mum for breakfast on Saturday mornings, while I enjoyed a good sleep in. As the years went by, where there was less time to spend with my parents, I began forcing myself to get up early on the weekend just to have breakfast here with them. It was our chance to catch up on what went on during the week, and to enjoy a simple meal and piping hot kopi together. I used to be so sleepy I'd just order prata from the stall beside, cos I didn't really want to think. But as I watched my dad tuck into these noodles with soooo much contentment week after week, I made sure to order this the next time I was there. Since then, I've been loyal to this bowl of bouncy fishballs, perfectly cooked noodles and the not-too-spicy-for-breakfast chili. These days, I still try to meet them here for a fishball noodle breakfast, cos it's not the same eating it without my dad and the Saturday morning light. #Hawkerpedia

I literally grew up on the "meepok ta" from 132 Traditional Teochew Meepok. My memories of going to the defunct Siglap Market with my family when I was a kid to tuck into a bowl of this after my mum finished her marketing, are still vividly etched in my mind. Even back then, I insisted on having it with "hiam jeo jway jway" (or "plenty of chilli" in English). I guess I could already tell how special their chilli paste was (it is a closely-guarded secret recipe by the way). During their 40 years of business, this little stall has moved quite a few times (and spawned a few spin-offs of which I strongly feel, still can't hold a candle to the original). With each rediscovery of 132 Meepok's new location, I would breathe a huge sigh of relief of being able to continue to enjoy my favourite noodles once again.
Presently run by the founder's wife and one of their sons, the quality and taste remains the same but the queues are longer than ever. So I always get the biggest order at $5 whenever I'm there. And yes, still with "hiam jeo jway jway" :) #Hawkerpedia

[Keong Siak] In the past, Keong Siak Road used to be an infamous street, littered with vice and entertainment. Today, the area has transformed into the next hip and cool place with the inclusion of several bars, restaurants and cafes. However, the food establishments with a long history such as Tong Ah, Kok Sen and Foong Kee are still around and continue to command a huge following. My first time trying Foong Kee was only a few years back and I was captivated by the simple yet amazing Char Siew Wanton Noodles ($3.50). All of their roasts are done in-house at the back kitchen and their char siew is not the factory produced, artificial colored meat, but a well glazed, honey coated and slightly charred pork slices. Wantons are also made in-house but what truly stands out is the noodles that is cooked to a QQ texture perfection. You can definitely have this for breakfast, lunch, dinner or supper. #Hawkerpedia

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One of my old time favorites beef hor fun ($6,$12,$18) when I was a kid. Back then the amount of beef was so overwhelming I can barely see the horfun. These days the amount is lesser but still plentiful for $6 I say. Horfun slightly charred which I kinda like. You can choose to have it dry or with gravy ( I prefer with gravy). The beef slices are still as tender as ever but they have this tenderizer taste to it. You will know what I'm saying if you're a seasoned beef lover. Overall I say it's worth a visit if you're in the area. I wouldn't travel all the way there and get myself frustrated over the parking. Moreover, there are no longer any "eye candies" stationed along the side alleys ;) #Hawkerpedia

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