Shi Hui Yuan (Mei Ling Market & Food Centre)

35 Wishlisted
From a hawker stall in 1969 to a 4-year consecutive Michelin Bib Gourmand Award winner (2016-2019), SHI HUI YUAN has bravely weathered the passage of time. Famed for its collagen-rich gravy and nutrient-loaded herbal braising sauce that has been cooked uninterrupted for the last 30-years, SHI HUI YUAN is a uniquely Singapore-invented Hor Fun.

159 Mei Chin Road
#02-33 Mei Ling Market & Food Centre
Singapore 140159

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08:00am - 02:00pm




08:00am - 02:00pm

08:00am - 02:00pm

08:00am - 02:00pm

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From the Burpple community

Bib Gourmand Hor Fun. Arrived at 11.40am and was second in queue. Ordered the Blissful set and added braised two chicken feet. Total $10.10.

The rice noodles were silky smooth. Braised sauce tastes sweet with hint of Chinese spices. Imagine the after taste of Klang Bak Kut Teh. You get two mushrooms, several pieces of chicken and 1 Bok Choy. Chilli sauce was more sweet than savoury/piquant and not much heat.

It’s good but I am not sure if it qualifies as Michelin Bib Gourmand.

Ckn, duck, and pork ribs

Ckn and duck were alright, pork ribs were unique because the dominant flavour was some alcohol? Kway teow texture was good

The herbal sauce is quite strongly herbal, but well rounded and has the right sweetness, not a herbal sweetness. Probably not everyone can Tell the diff but this is definitely unique, not your usual herbal taste profile. As such, it's worth a try.

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There was a long queue and I decided to try it however I will not be returning.

This plate costs $5.90 and the portion is not huge but more importantly, the sauce has this herbal taste which I absolutely did not enjoy.

The only saving grace was the vegetable which was crisp.

They seem to only accept cash, as of now.

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I hate queuing and as a result - lost out trying this amazing stall while’s staying at Queenstown for 10 years .

But never too late - finally had my chance of trying .

The lovely kwey Teow bathed in that complex herbal sauce ( with a tinge of dangui ) with that collagen from the Long stewing pot of sauce is the best thing you can have on a Sunday morning .

The stall uses a high quality crunchy mushroom and unlike other chicken horfun stalls , the chicken here is stewed till soft and so tasty .

It is worth every minute of you time queuing .

It has been 3 years since my last time here for the famous chicken rice. Today made my revisit to try this hor fun.

They gave the meaty pork ribs and a few big mushrooms. The noodle was slippery smooth. $5

Figured this would be yet another Ipoh style horfun, drowned in herbal tasting gravy and I was right! I think the turning point for this dish had to be the chilli. The tangy chill sauce does pack a punch and gave the dish a much needed push.