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!
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.
It really is something unique that we can share with world!
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.
