Nestled within the Ubi DMQ Eating House and operated by the coffee shop owner, DMQ Ban Mian has captured the hearts and taste buds of their offerings.
Overall, I have to say DMQ noodles is really a gem found and their noodles can easily be one of the best ban mian I have eaten and I would say it is even better than Qiu Lian.
The never-ending orders, even during non-peak hours, shows just how tasty his noodles are!
Overall, I don't think I would return to satisfy a BCM craving and if I am in the area I would rather a Mei Mei Duck Drumstick Rice.
Overall just an okay bowl I felt, with insufficiently strong flavours and savouriness/umaminess.
I am a big fan of Bak Chor Mee and this is definitely one of the better bowls of Mushroom Minced Meat Noodle.
While ordering, I caught sight of an Apollo oven right behind the stall. I ordered a single serving of a roasted duck, roast pork and char siew ($7.00) with a plate of rice ($0.50).
It was a great day. Mei Mei Roast was definitely worth a trip to Ubi Road 1 for her excellent char siew and roast duck.
I have discovered a new found love for roasted meat, especially the roasted duck.
Each roast piglet costs $128, self collect at Yan Chuan Roaster's 3020 Ubi Ave 2 shop.
If you happen to stop by Ubi area, do check out this roaster for their delicious and reasonably-priced meats.
Lee Do is known for their cold crab Teochew style, even though they are more known for the Fuzhou cuisine. We recently had a family dinner there and Cold Crab was definitely on the menu.
Lee Do Restaurant invented cold crab cuisine. On request, more Fuzhou specialities. See what’s on the menu at Singapore’s Lee Do.
Overall, Huay Kwang served a delicious Thai wanton mee. On top of that, I highly recommend their dumpling soup and fried wanton, which is also available in the uncooked version. Cheers!!
To be honest, this isn’t the best Thai-style wanton mee in Singapore for me.
After tasting this and Jiang Ji Traditional Hainanese Chicken Rice, my choice is the latter if they continue to maintain the standard.
They only use fresh chicken which is tender. The chicken is chopped into large chunks, and they try to keep the meat on the bone to retain as much of its natural flavour as possible.
I preferred the dry version of the Hakka Lui Cha to the traditional way of eating it as I really enjoyed the crunchiness of the vegetables, and being able to taste the differences between the various vegetables. Also, the fried pork belly was such a treat!
I will definitely try zhong la (moderate level of spiciness) next time.
The Braised pork a must-order dish here together with the braised duck. The soy sauce chicken is not as good as the braised duck but it is not too bad.
This Yong Tau Fu is quite similar to the famous Hakka Yong Tau Foo at Ghim Moh Food Centre, both are good but in a different style. Nonetheless, this is worth a try.
Overall this is comforting rice bowl to satisfy a meal. If you do not like those strong herbal taste then you may not like the braised pork belly rice here.
It’s certainly a bowl of warmth I would like to tuck into if I’m in the area.
I would definitely bring my friends back to this stall in Ubi.
