67 Maude Road
Singapore 208348

(open in Google Maps)

Saturday:
03:00pm - 11:30pm

Sunday:
03:00pm - 11:30pm

Monday:
Closed

Tuesday:
03:00pm - 11:30pm

Wednesday:
03:00pm - 11:30pm

Thursday:
03:00pm - 11:30pm

Friday:
03:00pm - 11:30pm

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Reviews

From the Burpple community

[ Food Week — Heritage Restaurants ] Prior to discovering heritage restaurants, I still stubbornly believed all food was somehow a close relative of, or at adjacent to Cantonese dishes. That was in part the prevalence of international HK chains, but also a product of my family’s eating habits.

Thus when a certain someone’s family brought me to Ming Chung, not only was I intimidated by the familiar yet foreign dishes (white lor mee, what is this sorcery!), I was as to whether I could adapt to the flavours.

When we arrived at MC, and we ended up loitering amidst stray wind and rain waiting for a table. Despite the unrelenting weather and crowd, I wasn’t too agitated; perhaps it was the brisk yet warm service, the strangely familiar scents, or the relaxed familial chatter of the restaurant that set me at ease.

Plastered on the far wall was the history of the place: MC is one of the few restaurants that specialise in Henghua cuisine — food from Putien in the Fujiian province that shares some hallmarks of Hokkien and Fuzhou food. However, since Putien is coastal, much of their cuisine draws from the sea — instead of the heavy flavours typical of traditional Hokkien fare, these items offer a more transient, but no less potent taste of the sea.

I’ve never been the biggest fan of Hokkien food for how dense and rich it is, but I found myself much more partial towards Henghua cuisine instead. Their mains tend to bloom with the brightness of fresh greens, tempered with the sweet brine of shellfishes.

For fellow newcomers, a good way to ease your way into the cuisine is through their signature white lor me: Also known as rickshaw noodles, instead of the thick, dark sauce of traditional lor me, you’re instead met with thick wheat noodles encircling a much more delicate potpourri of seafood, pork bits, fried beancurd skin, yam, and greens.

Another speciality of note is their fried batang fish! A product created by the convergence of Southern China and Southeast Asian gastronomical routes, the impeccable heat control and thin slices help keep the external layer taut and dry whilst retaining a moist and tender interior — a balanced symmetry between harmonious dichotomies.

Indeed their White Lor Mee ($5) is as shiok as it looks, with a fragrant soup and a good amount of ingredients that will be beautiful during rainy days. The Fried Bee Hoon ($5) was too dry though, perhaps the Fried Mee Sua could have been a better choice.

The Fried Batang Fish ($10) though, although came quite sad looking with 3 pieces, but it turned out to be really addictive! 😍

1 Like

The Sauce was tremendously Gd. Add It Into the lor mee b4 eating 👍🏻
$20

1 Like

Yum! $5 a bowl. The smallest bowl is alr quite big. Rmb to add vinegar for the tang.

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.

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