Wanton Mee by MasterChef Singapore Finalist Season 1.
Whenever there is a craving, there will be a fix. :) While our favourite Fried Kway Teow Stall in Clementi had dropped its standard, we decided to look around for a better one.
Apart from the flavorful broth, the noodles themselves are a testament to No. 25's culinary expertise. They were perfectly cooked, retaining just the right amount of bite. The sauce that enveloped them was a harmonious blend of the broth's essence, vinegar for a touch of tanginess, soy sauce for depth, and lard for an indulgent richness. This combination resulted in a symphony of savory flavors that left me craving for more.
Recommended by 8 Days and many others, helmed by an ex-Boon Tong Kee head chef with a 20 minute queue at opening. The rice was grainy, moist and really fragrant of chicken oils.
The JOFA folks have opened up a kopitiam stall serving local Western-style hawker food (165 Bukit Merah Central #01-3683).
Recommended by 8 Days and ieatishootipost. This was a nice tasty porridge that had distinct rice grains like a pao fan, soaked in a umami broth of pork belly, cuttlefish and fried shitake mushrooms. The ingredients were nice and flavourful too, including sliced pork belly, shitake mushrooms, cuttlefish, fried tau kee, scallop and sliced chilli etc. Comforting atufd good for rainy days.
Recommended by Johor Kaki, and one of the stalls with a consistently long queue here. The sauce was lardy, vinegary and soy sauce savoury, but the noodles were a bit soft and clumpy. The her kiao or fish dumplings were really nice, crunchy and qq with savoury sweet meat filling. The fishballs were also really bouncy. The queue was mad though on this day – a full fifty minutes.
The mee pok felt a little softer than expected but all is forgiven when tossed with the chili, pork lard and dose of black vinegar.
Quite a popular store with serviceable lor mee, with a strong pork flavour in the braising sauce. The fritters were quite indistinguishable though – some soft globs, some hard chips.
The noodles in the white Sarawak Kolo Mee were springy and quite fragrant, and the minced meat was nicely marinated and salty sweet, lifting the flavours nicely. But I thought the sauce was a bit meagre and could be a bit more punchy. The noodles were a bit dry as such, and so was the char siew.