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67 Maude Road
Singapore 208348

(open in Google Maps)

Monday:
Closed

Tuesday:
03:00pm - 11:30pm

Wednesday:
03:00pm - 11:30pm

Thursday:
03:00pm - 11:30pm

Friday:
03:00pm - 11:30pm

Saturday:
03:00pm - 11:30pm

Sunday:
03:00pm - 11:30pm

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Reviews

From the Burpple community

HengHwa mee sua (thin, salted wheat flour noodles) and bee hoon (rice vermicelli) are thinner than what I am used to.

Like the pah mee, the mee sua and beehoon are cooked in a rich seafood broth. They are however left to simmer and served "dry", giving them a much more intense flavour.

If you ever get invited to a home cooked HengHwa meal, do not be paiseh and say no when they ask if you would like more fragrant fried peanuts and seaweed on your noodles.

The seafood is actually a famous local produce of Putian. It is great as a snack on its own or as a finishing touch.

@jooeunchung loved the spicy and garlicky notes of their stir-fried flower clams (la-la). Let's just say the Koreans really love these two flavour profiles!

Pah Mee (or white lor mee) is the Heng Hwa's version of the black Hokkien lor mee which most of us are familiar with. Both are noodle dishes served in a thick gravy booth but thats where the similarities end.

The Hokkien lor mee uses thick flat yellow noodles in a dark starchy gravy. The HengHwa pah mee however uses a homemade noodle which is apparently hard to find in Singapore. The gravy is a white cloudy seafood broth, topped with prawns, squid, yam, pork belly and some vegetables.

I prefer the texture of the pah mee noodles and the light sweet and savoury gravy. Apparently, it is common to mop up the gravy with a bowl of rice.

The braised tofu (or mun4 nao3) is another dish recommended by @xfunnybunnie and @mousuke.z . It is great with rice or as a "soup" on its own.

Most people will be familiar with Putien but you will probably get a blank stare if I ask you about HengHwa cuisine.

HengHwa cuisine is a close cousin of Hokkien cuisine due to proximity.

You will get your hei zou (or deep fried prawn rolls) which are minced pork and prawn wrapped in a beancurd skin and deep fried. Ming Chung does theirs well and the Hokkien in me absolutely loves it.

I also liked their kailan with beancurd skin. The beancurd skin is flavoured with pepper, sesame oil and oyster sauce and then rolled up to give it a thicker and firmer texture --- just like the Japanese tamagoyaki. It soaks up the broth it is in and I think it will go great with a braising sauce.

Special thanks to @mousuke.z and @xfunnybunnie for introducing us to HengHwa cuisine!

1 Like

Icon of Henghua cuisine, slightly starchy & thick broth, generous with ingredients.
Layered inside it, sotong, clams, pork, prawns, vegetables & fried beancurd.
Add some vinegar to enhance the taste.
Always a favourite.

3 Likes

虾酱鸡
Small portion of deep fried crispy mid joints chicken wings.
Finger licking good, unique texture & nicely went in harmony with the special chilli sauce.
Highly recommended!

1 Like

Ming Chung Restaurant is one of my favourite restaurants ever since I was a kid - their Henghua dishes are really good and authentic❤️ The noodles are always the highlight of our meal - I love the Fried Mee Sua ($13 for large) and Lor Mee ($12 for large)! Both noodles come with clams, prawns, pork, sotong, taupok and vegetables, with an additional sprinkle of peanut and seaweed for fried mee sua and yam for the lor mee. I like to add a dash vinegar to the lor mee for an extra kick. Noodles aside, the Stir-Fried Lala ($12 for small) is spicy and flavourful, while the beancurd skin in Kai Lan and Beancurd Skin ($10 for small) soaks up the delicious gravy in their folds. Can’t go wrong with this place!

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