85 Redhill has a saury fishball option at a one dollar premium. And it's worth it for that additional bit of grittiness and stankiness.
I normally avoid queues. Mostly. Say 95% of the time. For some reasons, I was drawn to this particular ba chor mee stall (#01-80 Redhill Food Centre, 85 Redhill Lane) which had a queue.
2 reviews of Red Hill Food Centre "This hawker centre in Redhill houses all the best hawker food Singapore has to offer. If you can find your way to Newton Centre (by the way, a well documented tourist trap) you can find your way to Redhill Close…
The tender chicken meat seemed to be infused with the fragrant symphony of sesame oil and soy sauce. But that's not all - the rice was fragrant and slightly oily, and every grain stood distinct, bearing testament to the meticulous cooking process.
Recommended by EatBook.sg. Seemed like an ordinary bowl of braised duck noodles, but was somehow very comforting, with the soft noodles coated in a comfortable savoury and slight oily sauce, full of duck flavour, and the duck meat tender enough but slightly bitey, and nicely flavoured in the mild braising sauce. Nice breakfast food.
The porridge was gloopy and textural like a good Hainanese porridge.
The yellow noodles are unevenly cooked as some parts were stiffer than the rest. I suspect they threw the clump of noodles straight into the vat of boiling water without loosening them.
The well-seasoned pork balls are like little flavor bombs. I think tung choi was also added in the pork mixture. I feel they should only add tung choi to either the porridge or the pork balls. The saltiness is a little overkill here.
As with all new businesses, the first few couple of days are bound to have hiccups so be patient with them as they iron out the issues.
Mild and quite lemak curry, paired with cream cracker crumbed pork chop and prawns that had a pleasantly sweet five spice and fermented bean curd coating. The chap chye was lightly savoury and soft too. Their egg was an interesting omelette. Not bad.
Hock Shun Traditional Homemade Curry’s traditional claypot curries are definitely worth a try!
I think the liquid from the cabbage might have been what's thinning out the sauce/curry because it tasted more intense today.
This and the Whampoa curry rice are the ones that still retain this old school taste, and very different from the more popular scissors cut type you find in most places.