Coffeeshop

This large bowl of glorious goodness greeted me after about 30 mins of queueing during the lunch peak hour. Some of the items, such as the Yong Tau Foo and the Char Siew, were slowly sold out as I inched closer to the front. Fortunately, I still managed to snag this Chicken Cutlet Curry noodles, 大 ($5.50). On the first mouth, I could taste the coconutiness of the curry. The gravy was light and not overly spicy such that I could easily slurp down every last drop of the sauce. The alkaline noodles were abit soggy and could be more springy. The Chicken cutlet was the main star of the dish for me. Freshly fried due to the constant snaking queue, the chicken cutlet was crispy on the outside and juicy on the inside. There was a slight hint of prawn paste as well. The perfect combination was when I doused the chicken with the curry, letting that crispy skin soak in all the lemak goodness. On top of all that, there was also free flow pork lard I could add for that extra crunch. I will definitely be back again to try the other dishes that were sold out.

The springy noodles at Lye Bo’s is one of the many reasons why I keep going back. The couple behind the stall converses casually in cantonese which probably explains the QQ noodles akin to those you find back in Hong Kong. The perfect duo combo of charred thick cut Honey Glazed Char Siew and Roast Pork ($5) is my usual go-to order. The homemade chilli was well-balanced and had a pleasant umami aftertaste. Probably the reason why an extra serving of chilli would cost you 50 cents. Don’t forget to help yourself with the free flow Crispy Pork Lard to compliment the noodles. What was missing for me was probably the wanton to make it a complete Wanton Mee experience

Kai Kee Wanton Noodle uses a traditional Chinese Wine sauce instead of the more common dark sauce as their sauce base. This is similar to that of the famed Kok Kee Wanton Noodles at Foch Road which my wife loves. The sauce gave the noodles the same slick coat of oil but unfortunately fell flat based on taste. The noodles were also slightly thicker, pretty soggy and lacking in bite. At $3 a plate for small with 4 wantons, the portion was generous. Not a fan of the cardboard Char Siew Kok Kee has also though.

Noodles with Soybean Paste 炸醬麵 $5
Sichuan Spicy Wontons in Red Oil 紅油抄手 $5 for 10

The noodles were springy and chewy. The portion was generous and so was the meat. The flavour of the sauce was good but could have been elevated with the chilli sauce provided by the stall especially if you love spice.

The wontons had tons of filling in them and thus was a great portion. However I felt that the sauce had a bit too much vinegar and the skin was a little too thick. Other than that, this meal was shared between 2 people!

We also waited for the food for almost 30 mins as the queue before us was quite long. However, you’re given a queue number so you don’t have to wait in line after ordering. We noticed that the queue to order after 8pm was even longer as most of the other stalls in the same Coffeeshop had already closed for the day.