I like their house made sambal chili sauce as it has a sharp hot sting and there was plenty of lard which gave the sauce a distinct lardy flavour and some sweetness.
In a nutshell, if you’re feeling nostalgic and want an old school bowl of prawn noodles, do check out No Name Prawn Mee!
When it comes to which prawn mee is the best in Singapore, I’m sure we’re all ready to “throw hands” at anyone who dares contend against our favourite. Nowadays, it’s not uncommon for a bowl of prawn mee to cost a hefty S$8 or more. The fault lies in the novelty of jumbo prawns — people don’t […]
This was quite a complex lor mee with a thick dark sauce that was savoury sweet and fragrant with various spices like five spice and star anise etc.
As someone who enjoys her Lor Mee the traditional way, I was initially quite sceptical about this rendition. But I’m sold and will definitely be back to satisfy my Lor Mee cravings soon!
Recommended by Johor Kaki. The spring onion or scallion oil ladled on the noodles was really nice, and lent a refined fragrant touch to the noodles. The soy sauce chicken was gently and subtly flavoured, and really tender and savoury.
Savor Chef Rocky’s authentic Hong Kong-style soy sauce chicken rice at Golden Mile Food Centre. Enjoy tender chicken in flavorful soy sauce!
The prawn and pork soup was really clear, sweet and tasty with a subtle prawn shell umami. The entire bowl was simple and old school, coming with small fresh peeled prawns, sliced pork and fishcakes.
Tee Kitchen definitely stands out from the usual crowd in Golden Mile Food Centre with their delicious offerings, especially when they have knocked their perfectly executed flavours out of the park.
Speaking of noodles, they were a testament to culinary perfection. Cooked to an ideal springiness
Noisy slurping, finger licking, sticky red speckles and splotches everywhere – it had been a joyously messy first-time experience for me. When I was finished, the remnants of my meal looked like a crime scene. After all, Deen Tiga Rasa makes a killer sup tulang merah!
So, if you’re looking for a wallet-friendly joint to enjoy fresh and tasty Cantonese delights, head down to 廣東炖汤•蒸鱼 Canton Delicacies!
The wantons were generous with thin smooth silky skin and nice and tasty meat fillings. The texture of the noodles tended towards soft with a hint of bite.
Perhaps, the taste is of no comparison to those savoury prawn broth and big prawns from the viral prawn noodles stall online, the taste is more on the basic side on how a simple bowl of Prawn Noodles would taste like from the hawker. I would say that this bowl of prawn noodles is still comforting enough to fill the stomach.
The curry gravy was lemak and had a strong coconut milk fragrance and some spiciness, this was generally the smooth and milky type of curry.
Recommended by EatBook.sg. The fishballs were bouncy and full of fish flavour. The noodles were springy and coated in a lardy savoury spicy sauce, only very faintly vinegary. Old school and not overly strong flavours.
The noodle from kolo mee was a bit like instant noodle; dry, slightly on the heavy side with the tendency to stick together. Minced meat was palatable although not impressionable to warrant a higher price tag as compared to the wanton mee. Char siew was tasty and i know for a fact i could get the same char siew with wanton mee. It's not hard to know my stand on this battle between kolo and wanton mee!
it's chee cheong fun i would be checking out although i read online that one recommendation was to pair the chee cheong fun with bee hoon from the same stall!
The stall was in a seriously sleepy coffeeshop. The old school soup was 清甜 and full of 古早味. Very good clear pork rib soup with an intoxicating and pure sweetness. The prawns, though small, were fresh, bouncy and sweet, while the pork ribs were tender and tasty. Noodles were standard stuff. Very nice nostalgic stuff.
Discover the savory delight of Hainan Fried Hokkien Prawn Mee, where the noodles and bee hoon are skillfully cut shorter for enhanced taste!
Famous stalll with monstrous queue even before opening – reached at 10, got my noodles at 11. These were simply old school wanton noodles, with springy noodles, but everything else quite average, including the papery char siew and plain wantons.
The carrot cake came in big chunks and was a bit hard. While you could taste the radish in the apparently handmade carrot cake, the wok hei and sweetness from the frying didn’t come through, and the egg appeared disparate from the carrot cake. This was really nothing special and not worth the calories.
Opening to long lines when Chef Kin HK Wanton Noodles made its debut in September 2021, Chef Kin HK Wanton Noodles is now a familiar sight to many.
Quite a normal bak chor mee I thought, with a savoury vinegary sauce with a slightly heavier soy sauce profile, and soy sauce flavoured meat that was slightly chunky. Not so sure whether this was bakmie as Indonesians know it.
