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Hawker Noodles

Hawker Noodles

wanton mee, ban mian, mee hoon kueh, bcm, dumpling noodles etc
aggs & xi :D
aggs & xi :D

This had a long queue, and is pretty affordable! However, wasn’t too impressed by the mhk. It was too thick for my liking. While it was chewy, it was borderline doughy if I were to nitpick. I did like the soup though!

A pretty good place for banmian! While I wasn’t wow-ed by it, it was still a delicious bowl of noodles. The noodles were soft but still retained a bite, and were coated in a black sauce that wasn’t too heavy. The ikan bilis and fried shallots provided extra flavour! Also, there was a generous serving of lean pork slices and minced meat, which isn’t very common in banmian stalls. Another highlight was the egg drop soup, rounded up the meal. Would definitely return to try other variations!

Fondly known as ahlian beehoon to NTU students, this is the perfect supper option. The beehoon is tasty - not too salty, but sufficiently savoury. I sometimes get a mix of kwayteow + beehoon, but I think the magic still lies in the beehoon. My friends enjoy the chicken wing too!

Found this bowl of BCM pretty nice! Enjoyed the mee pok, which had good texture - not soggy or clumpy. I liked the light sauce that the noodles were tossed in, and the stewed mushrooms as well. What a surprising find! Do go early in the morning as the queues can get pretty long by 9am.

Bowl of comforting noodles but didn’t find anything special about it given the good reviews :”( perhaps try the dry ones instead, seems like the dry ones are more popular!

The gravy was rather flavourful, and the uncle added enough vinegar (I asked for extra) so it was the perfect level of sour for me! The yellow noodles were pretty standard, and I liked the addition of the wanton skin crisps. For $2, it’s a really good lunch option that satisfies and is sufficiently filling :)

This was flavourful and had wok hei, but was a little too oily for my liking. The chilli is spicy and fragrant, and the meesua strands were well coated with the broth - not clumpy at all! I thought that they were pretty generous with the ingredients as well :)

The noodles were a bit soft for my liking, but I liked the light sauce coating it. The chicken was pretty good, as it was soft & tender, and the skin was tasty too! I don’t usually go for the skins but this one made me reach out for another bite. I really liked the fragrant and flavourful ginger-scallion sauce, it was delicious!

A rather decent place for chicken noodles - if only their noodles had a little more bite!

Nam Kee does a pretty good version of this! The soup is savoury and flavourful, with ingredients like spinach, minced meat, egg, ikan bilis, and very tasty braised mushrooms. The mee hoon kueh is hand torn right before your eyes, which I appreciate (as opposed to machine-made ones), but theirs is rather thick and hence becomes doughy when eating a takeaway portion.

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Their handmade mee hoon kueh is thinner than most I’ve tried - theirs resembled ravioli sheets. They were soft and slippery, but still retained a bite; great texture! They also use mani cai, which has natural sweetness. The ikan bilis is crisp and salty, and the meatball well seasoned and tender! Soup was light but savoury, it was pretty good! Theirs is less robust than China Whampoa’s soup, but I still enjoyed it :)

The noodles served here are the hongkong-style egg noodles, tossed in a light sauce. We enjoyed how springy the noodles were! The charsiew was buttery, and it was pretty shiok when eating the crispy edges. The wantons are stuffed with shrimp, which is generous given that other stalls usually only add minced meat to their wantons. However, we didn’t really fancy the shrimp dumpling in the hk style wanton noodle, nor the wantons, as the skin was a little strange. The dumpling would probably be nicer with some water chestnut in the filling!

Overall, this is a pretty good bowl of wanton noodles, and I would definitely have it again :)

I love the banmian here! It’s the only thing in NTU that I sometimes have a craving for. The savoury black sauce goes well with the banmian, which is soft but still has a nice bite to it. The dish is topped off with a runny egg, minced meat, veg, ikan bilis and fried shallots. Vinegar can be added for a more sour kick!

started off from eating school caifan together in 2014

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