I have not tried Xin Mei Xiang Lor Mee, but accordingly, to my friends, the gravy is lighter in flavour in comparison.
A reliable lor mee this was. Best to go early in the morning, when the queue was short and manageable.
Wouldn't mind eating this again but I'd like to give the other Tiong Bahru Lor Mee stall a try first.
I can conclude that my first kway chap experience was very pleasant.
This left quite a good impression as this is the cleanest innards that I ever tasted.
Though this food centre is one of the biggest in Singapore, locating the stall is not that difficult, just look for the longest queue and you will most likely find yourself standing in front of the stall. We often saw the snaking line and gave it a pass. Still, our glutton nature won out in the end. We had to find out: why is this kway chap worthy of a 30 minute wait?
Mee pok with minced pork, their concoction of fatty/greasy sauces and chilli paste which made a delicious bowl of smoky savoury noodles.
Roast Paradise is definitely not one of those typical ‘Roasted Delights’ stores that you’d find dotted around Singapore.
The Char Siew is still amongst the best that I had eaten but I could not say the same about their Sio Bak as I actually prefer those from 88 Hong Kong Roast Meat Specialist. The texture of the Char Siew was amazingly soft, this is their signature dish that has left many of their customers smitten.
The prawns in my medium-sized bowl above were very fresh and delicate, and I wanted to eat more.
Next time I'm going to splurge on their "jumbo" bowl to see how those bad boys fare.
Thankfully the prawns were fresh and plump, no complaints on that. Ensuring freshness, the prawns were boiled in the stock upon ordering.
The chef was generous with the beansprouts and i found pieces of green vegetables (psychologically, it made me feel that the meal was healthier) in the mix. I was most impressed with the lup cheong which had a distinctive taste unlike the rest i had tried so far! Put it this way, it's rare to find me looking around the noodles for more lup cheong!
It is a not-bad plate, though I think some customers may prefer the dark, wetter type with stronger flavours. Then again, everyone has their preferred style of Char Kway Teow.
When I have a craving for a comforting delicious bowl of beef noodles in Singapore, Authentic Hock Lam Street Popular Beef Kway Teow Noodles will be at the top of my mind.
Whether you are craving for a classical Teochew beef noodle or a "dry" beef noodle, you can get it at Hock Lam Street Popular Beef Kway Teow by Francis @ Old Airport Road Food Centre, and Authentic Hock Lam Street Popular Beef Kway Teow by Edwin @ North Canal Road.
This beef kway teow originated from Hock Lam Street and it has a long history.
Hua Kee Hougang Famous Wanton Mee is also listed in the Michelin Singapore Guide, under the “Michelin Plate”.
It is all the experience, effort and fresh ingredients that counts.
The wait might be long but it is definitely worth the effort as it was one of the better ones that I had tasted. It might not be good enough to be considered the best but it is impressive enough to be called the hidden gem.
Not bad at all.
J & J Special Beef Noodle, wagyu, noodles, beef, old airport road, brian kennett, the semi-naked chef, islifearecipe, pau, braised, pho boa, hawker
We loved that the dishes are pretty affordable!
We are definitely returning with our friends and family for this!
