I have heard about a noodle stall in a coffeeshop at Circular road which specialises in Dry Mee Sua. This is unique to me as Fishball Noodles and Bak Chor Mee (mee pok or mee kia) nearly always take the limelight in any noodle stall, not mee sua.The stall is called Yan Kee Noodle House at BK Eating House located at the junction of South Bridge Road and Circular Road. Another factor which makes it so unique is that the stall is open 24 hours and is only closed on Sundays.When I visited on a weekday noon, the eating house was surprisingly empty. There were only a handful customers. There was also no queue at Yan Kee Noodle House.Needless to say, I ordered their Speciality Dry Mee Sua, made payment and waited for the food to be served to my table.Speciality Dry Mee Sua $3.50

The Speciality Dry Mee Sua cost $3.50.Speciality Dry Mee Sua $3.50Speciality Dry Mee Sua $3.50

The Speciality Dry Mee Sua was served with fishballs, meatballs, minced meat, lean meat, a whole mushroom, ikan bilis and pork lard. What stood out was that the mee sua which was amazingly springy, not soggy. In addition, each strand of mee sua when well mixed was well coated with the chilli and vingear sauce which is bounded to entice your taste buds. The two handmade fishballs, bigger than what you get else where also deserved a mention. They were bouncy and firm with no fishy taste. The smaller things to note which made this such a wonderful dish was the crunchy ikan bilis and pork lard which gave an additional dimension to the texture and oomph of the dish.

For just $3.50, they were so generous with the ingredients. Value for money and yummy!

http://foodiefc.blogspot.sg/2014/02/yan-kee-noodle-house-at-bk-eating-house.html

At 85 Fengshan Food Centre at Blk 85 Bedok North, there are so many stalls that you would likely to to ponder over what to order. This was what happened to us when we travelled to Bedok for Supper. We have heard that the Porridge was quite good, but were wondering if we should waste our calories on porridge for supper. Anyway who eats porridge for supper?! Well, I have to eat my words.. in the end, we ordered 1 bowl of porridge to share. Chai Chee Pork Porridge 菜市猪肉粥 is apparently quite a famous and popular porridge stall in the food centre. When we were there, there was a short queue, after ordering, we had to wait for around 10 minutes before our order was served to our table. They serve a variety of porridge, ranging from pork, century egg, fish to chicken porridge. Pork Porridge (猪肉粥) with Egg $3.50

This Pork Porridge (猪肉粥) cost $3. We added an egg for $0.50. The raw egg was placed at the bottom of the bowl before pipping hot porridge was poured over it. The porridge was served with minced pork and lean pork meat, and topped with you tiao and spring onions. Pork Porridge (猪肉粥) with Egg $3.50Pork Porridge (猪肉粥) with Egg $3.50

The porridge was surprisingly good. The texture of the porridge was thick and smooth. It was not grainy or watery. Moreover, kudos to the stall owners it was not salty! The decision to add an egg was the icing on the cake as it made the porridge creamier. Wonderful, comforting bowl of porridge. It was simple yet delicious! Though I wish that they were more generous with the pork meat.

http://foodiefc.blogspot.sg/2014/02/chai-chee-pork-porridge-85-fengshan.html

Seah Im Food Centre located opposite Habourfront MRT station and Vivocity is one food centre which I seldom visit. I think this is only the 3rd time in my entire life I have been to this food centre. With no knowledge of what to order, we scouted around to find one with a queue. That was how we decided to order from Shi Ji Noodle Stall 狮记面食摊. This stall sells Prawn Noodle, Duck Noodle, Lor Mee and Thai Original Tom Yam Noodle. Prawn Noodle $3

I ordered a bowl of Prawn Noodle $3. Prawn Noodle $3

At $3, this bowl of prawn noodle was so value for money! Look at the generous servings of prawns, slices of fish cakes and pork, beansprouts and noodle. Although the prawns were small, they were fresh. The soup was light and tasty. Not too bad a bowl of prawn noodle. Lor Mee $3Lor Mee $3

The partner ordered the Lor Mee $3 which came with a generous amount of ingredients including ngor hiong, braised meat, slices of fish cakes, beansprouts, half a braised egg and topped with coriander leaves and garlic. The lor was wonderfully done; smoothly, fragrant, concentrated and not too starchy. Surprisingly good bowl of Lor Mee.

Shi Ji Noodle Stall 狮记面食摊 may not serve the best food, but the food was certainly value for money and decent. Worth a try if you are at the hawker centre.

http://foodiefc.blogspot.sg/2014/01/shi-ji-noodle-stall-seah-im-food-centre.html

Ghim Moh Chwee Kway 锦茂李老三 located at Ghim Moh Food Centre at near Buona Vista MRT station is operated by a couple. The couple (Mr and Mrs Lee Sah Bah) has been selling Chwee Kway since 1959 and is well-known among residents staying at this area. Price Chart

The prices of the Chwee Kway 水粿 are clearly stated on the price chart at the facade of the stall. Mrs Lee partially hidden by the stack of Chwee Kway in their metal moulds laid out on rounds boards stacked on top of one another!

Chwee Kway is essentially a steamed rice cake topped with diced preserved radish. At this stall, the owners make everything by hand, not machined made. This means that they have to wake up at 5am every day to start the preparation. In addition, they made the preserved radish (chye poh) differently from other stalls by just stir frying it for 2 hours with onion, garlic and pork lard (without sugar). As I was taking photos of the facade after having made my order, Mr Lee, 63 years old suddenly popped up (in front of me) and proudly showed me his City Food Hunt 2013 certificate which he just received! I could sense his pride and joy. With more than 54 years in this line of business, it was not an easy feat! Kudos! Many more years to come! Chwee Kway $1.20Chwee Kway $1.20

4 pieces of Chwee Kway for $1.20. Unlike else where, you get toothpick(s) instead of fork or spoon. Chwee Kway $1.20

The Chwee Kway was not bad; soft yet firm. It was tasted pretty much the same as those at other stalls. What was unique was the chey poh.

When I got the Chwee Kway, the first thought that went into my mind was... Aiya, auntie give so little chye poh. After eating all the Chwee Kway, I suspect that the reason was because the way their version of chye poh was more salty. Beside being salty, their chye poh was oh-so fragrant (must be the pork lard)!! Hence, the amount given was sufficient.

Worth a try.

http://foodiefc.blogspot.sg/2014/01/ghim-moh-chwee-kway-ghim-moh-food-centre.html

Guan Kee Fried Kway Teow 源记炒粿条 located at Ghim Moh Food Centre is one of the most popular stall in the food centre. This stall unlike other stalls is different. It's no frills signboard has no photos of the food he is selling and the signboard is so much smaller compared to those at the neighbouring stalls. This stall has garnered such a following that there was no need for that. Frequent patrons of this food centre would have known that there is always a perceptual queue at this stall. The owner has been frying Kway Teow for 44 years. He operates the stall toegther with his wife who takes the orders and collect the cash. They sell only Fried Kway Teow.The stall front is plastered with many reviews from food shows and there were also several photos of the owners with celebrities.

When I visited, there was a queue of more than 12 person in front of me. I queued for slightly more than half an hour before I got my plate of Fried Kway Teow. Fried Kway Teow $3Fried Kway Teow $3

The Fried Kway Teow $3 was not bad, one of the better ones I have tried. The Fried Kway Teow had a semi-wet consistency and each piece of kway teow was well coated with savoury sauce. However, it was lacking in wok hei.

There were several pieces of cockles added. The beansprouts provided a crunchy texture in between each mouthful. Chinese sausage (lap Cheong) were added too. However, there were only 3 pieces of Chinese sausage. It would have been great if more was given. There were several pieces pork lard added in it which was the bomb! The burst of flavour and fragrance from pork lard compensated for the lack of wok hei.

http://foodiefc.blogspot.sg/2014/01/guan-kee-fried-kway-teow-ghim-moh-food.html