Recommended by Johor Kaki. The fried bee hoon was solid stuff – with fiery wok hei, all the component parts broken down, soft, moist, caramelised, eggy and savoury. Best bee hoon I have tasted.
If you are a fan of fried Char Kway Teow, you may have heard of this stall located at Hong Lim Food Centre; Outram Park Fried Kway Teow Mee. This stall has been mentioned many times on mainstream media such as The Straits Times, Yahoo Singapore and 8 days, and even received the Michelin Bib Gourmand award in 2018.
As before, this was a gloopy, soft, integrated and well-gelled mess, with all the wok hei, sweet sauce and egg fragrance mixed in, such that you couldn’t tell where the kway teow began and where the noodles ended. This was what a good Singaporean char kway teow tasted like – greasy baby food.
The duck confit was tender, moist and balanced in terms of flavour and saltiness, of good restaurant standard. The aglio olio was al dente, nicely seasoned in terms of oil, chilli, and chopped garlic. The coleslaw was crunchy and fresh, and the corn juicy. Every component was solid, and equivalent of those served in restaurant despite being just $13 for the set. Nice.
I remember Chef Eddy Wan. He used to run Rustic Bistro at China Street but closed down. I visited the cafe in June 2015 and was quite impres...
The noodles weren't overcooked, and was fun to eat given all of the salt, grease, and spices in here.
Here's another one of the Michelin-listed stalls at Hong Lim (531A Upper Cross Street #02-48). They call themselves "wanton noodle specialists," and the items in the bowl were done with care, be it the firm and skinny noodles, paper thin skin on those fried wantons, or the wolfberry and red date garnished soup.
Michelin Guide Recommends Wanton Mee at Hong Lim Food Complex.
This is definitely a stall to try if you love your wanton noodles.
The carbohydrate on my mind was noodle, specifically Hokkien mee, but no such stall was operating when I was at Hong Lim Food Centre, after ...
Ah Heng is best known for its traditional Teochew-style braised duck, not overly marinated nor too herbal.
