The Signature Noodles had a strong Japanese soy sauce and miso flavour, with some sweetness. The egg and sauce made the noodles smooth, rich and satisfying. The meatballs were fresh and bouncy, and there was also fishballs and Japanese cha shu. Not a bad one.
The signature noodle is served with a sous vide egg and their signature braised pork roulade, on top of the usual minced meat, pig's liver, meat ball and fish ball found in a traditional bowl of bak chor mee (okay, maybe not the fish ball).
If you’re in the area and looking for a classic or interesting bowl of Bak Chor Mee, 51 Noodle House is the place to be!
One Mouth Noodle offers a small menu of four noodle dishes: Hong Kong-style wanton noodle ($4.50), char siew wanton noodle ($4.50), Hong Kong-style dumpling noodle ($4.50) and Hong Kong-style beef brisket noodle ($5.50).
The handmade noodles were incredibly good; al-dente and light without the alkaline taste that some of my friends dislike! I can't finish it in one mouth as i would like to take my time to slowly savour it!
For a wanton noodle stall that makes their own char siew and noodle, $4.50 is a fair price to pay and I am glad the young towkay is keeping traditions alive.
今天介紹的美食地址:怡保咖喱麵豬腸粉Ipoh Curry Noodle Chee Cheong FunAddress： 1 Yishun Industrial Street 1, Stall 10, Singapore 768160 (Soon Hong Eating House)**美食的網站：https://...
The curry was still sufficiently fragrant and lemak without being too spicy though. The pork skin was qq and spongy, and soaked up the curry nicely though, and the char siew was very good, tender and fatty, sweet and caramelised, almost charred – solid.
Ipoh Curry Chee Cheong Fun adds to the ever-growing list of authentically Malaysian eateries popping up around Singapore, ever so important for those who might be homesick and unable to travel back across the Causeway for just that little taste of home.
Well, you can taste ground huajiao in there, but it's not very spicy. And perhaps to no surprise, it was slightly sweet. I ate it all, but I'm not going to order it from here again.
The noodles were light, springy and wiry of the Crystal Jade variety, and tasted of the nice and woody mushroom sauce. The char siew was the usual variety but had some moisture and savoury flavour. Overall I think still quite nice, but with no queue now.
Ah Fatt Mian Fen Guo 阿發面粉粿 (732 Yishun) has in selling handmade noodles in Yishun for more than 20 years.
Recommended by Johor Kaki. This was the Yishun branch co-located with Old World Bak Kut Teh, rather than the original branch at Tanglin Halt which had already closed down. The noodles were really Malaysian-style savoury and lardy, oily and tasty stuff. The pork soup was really tasty, porky and slightly peppery as well, a bit like bak kut teh and pig organ soup, but without the gaminess. The minced meat and meatballs were fresh and slightly springy and tender. Nice.
I think I just might come again for the Beefballs Soup.
