Their broth simmered to perfection with a blend of pork and ikan bilis, forms a flavorful base that complements the thick and hearty sheng mian noodles wonderfully.
Recommended by ieatishootipost, with a half an hour wait at lunchtime. Fried one plate at a time, and toasty with wok hei. The kway teow mee had a nice and close to mushy texture, and was a bit more savoury than sweet. I wouldn’t go out of my way to have this again, but this was nice to have if you’re in the area.
I had never heard of this chain of mookata shops before, but they have a ton of outlets around the island. And I can see why they were filled with customers tonight, as one gets decent quality food at reasonable prices, all while sitting in air conditioned comfort.
A very nice 苦甜, not too bitter, not too sweet, not too thick, and a balanced coffee fragrance.
There’s always something really comforting about a bowl of mee hoon kway. The three brothers definitely have mastered the art of the dish and added their own twists to this traditional dish. It’s a hearty meal especially on a rainy day.
Kelly Jie Seafood Restaurant review - Lunch at Toa Payoh restaurant (formerly TPY Melban Seafood ) with pictures of menu with prices, steamed fish ...
The stall also offers the dry version for both the sheng mian and mee hoon kway. I did not try during my visit but I noticed some of the customers having it and the chilli does look quite shiok. I look forward in coming back to try the dry version next time.
Super love it~ It also comes with prawns, minced meat, pork, vegetables and egg. The noodles are springy and al dente and not the slightest overcooked.