Apart from the flavorful broth, the noodles themselves are a testament to No. 25's culinary expertise. They were perfectly cooked, retaining just the right amount of bite. The sauce that enveloped them was a harmonious blend of the broth's essence, vinegar for a touch of tanginess, soy sauce for depth, and lard for an indulgent richness. This combination resulted in a symphony of savory flavors that left me craving for more.
The pork slices and pork liver in the soup were quite meagre although well cooked and fresh, but the her keow was gummy and flavourful and the fish maw added variation. The noodles was good too, cooked just nice, and flavourful with nicely crispy pork lard and tee poh. Something I will come back specially for.
What sets No. 25 Minced Meat Noodles is the tantalising bowl of soup. Cooked for almost 10 hours, the soup could be a dish on its own!
Very simple and tasty flavours, moderately savoury spicy with soft chewy noodles, normal bouncy fishballs, and crispy and fragrant lard. I can see why it’s a favourite in the neighbourhood, with solid reliable old school and not too forward flavours.
It’s no wonder many residents come flocking to 昇记 Sheng Ji Fishball Noodle! There’s not only good food to look forward to, but stellar customer service as well! Now I’m having high expectations of their fried kway teow as well, which means I’ll be back here in the near future!
Wow. One of the longest queues at this food centre here. The fishballs had a great fish flavour, and a mouthfeel that was bouncy and slightly textured at the same time, almost like eating real fish.
Song Heng Fishball Noodle is worth queuing for.
The noodles in the white Sarawak Kolo Mee were springy and quite fragrant, and the minced meat was nicely marinated and salty sweet, lifting the flavours nicely. But I thought the sauce was a bit meagre and could be a bit more punchy. The noodles were a bit dry as such, and so was the char siew.
The Mala Kolo Mee will fare well among mala fans out there but the OG prawn noodles are definitely not to be missed, especially if you have a penchant for rich flavours!
The pork ribs was tender and savoury umami, tasting like braised pork ribs. The prawns were so so in terms of sweetness and texture though. All these made for a very nice and drinkable prawn noodle soup the next day, with nicely cooked noodles sitting in great tasty broth.
Lye Bo might not offer an extensive menu, but it more than makes up for it with its focus on quality. Their selection of tossed noodles is deliberately concise, featuring only three straightforward options.
I enjoy a bowl of well-made noodles, and Chun Seng Noodle House certainly gave me that.
I do taste some vinegar in the sauce but on the whole, the flavors are well balanced and complemented each other nicely without any trying to outshine the others.
It really is something unique that we can share with world!
The ngoh hiong was the bomb. Savoury, garlicky and crunchy from the diced waterchestnuts, with a distinct saltiness reminding me of the ngoh hiong many years ago from a coffeeshop stall at the Commonwealth Cresecent Market. Nice.
Bukit Merah Central Food Centre lies a culinary gem renowned for its artisanal noodles and authentic flavors—Lan Xiang Ban Mian 兰香麵粉粿板麵. This unassuming stall has gained recognition for its traditional approach to the beloved noodle dish, embodying homemade goodness.
Overall, for those who love mixian, there is a nice yet different option to try out as their noodles are not too bad even though it is not perfect. It could be a suitable place to bring a picky customer who likes to customise their noodles down to each ingredients.