Made one of those super quick trips down to Singapore and was in the company of some family friends throughout. When good friends gather, we’re sure to end up eating. Hehe.
Started off early at this corner lot coffeeshop in Siglap by the name of “Soy Eu Tua”. Strange name eh? I reckon it must be some direct translation from Hokkien. Hehe.
The most famous stall in this coffeeshop seems to be this Ah Lim Mee Poh. Mee Poh is quite a staple dish in hawker centres around Singapore. One can have it dry tossed or with soup though the former is more popular. The essential ingredient in the sauce apart from the soy sauce and oil is a dollop of chilli paste. But if you’re unused to chilli sauce with your noodles, you can opt to have tomato sauce instead.
The flat noodles, with the chilli paste hidden under the minced meat, fishballs, fishcake and prawns. Mix everything well together before tucking in. The secret of the tastiness lies in the hidden “bombs” within the strands of noodles – the bits of pork lard. The noodles were springy but I’m still not too sure about the pairing of the noodles with chilli, as I very much prefer mee pok (面薄) done the Sarawakian way. Kudos for the fresh fishballs and prawns though.
And oh, the coffee here is not too bad though. Not too sweet with a smokey flavour.
Ah Lim Mee Poh
Soy Eu Tua coffeeshop,
15 Jln Tua Kong,
Our brunch destination was Red Star for their Hong Kong dim sum. This place is located, strangely enough, on the 7th floor in a block of HDB flats! The crowd was something that I didn’t expect. In fact, we queued for a good 20-30 mins before getting a table. And all the while, I stared at the waitresses going about with their trolleys. Business was brisk, and the atmosphere as seen on Hong Kong TV series, noisy, slightly chaotic and vibrant. The restaurant looked like it belonged in the ’80s with its near faded carpet, grand ceiling etc. The decor sure is a testament to how long they’ve been around.
There are no fixed menus, and it’s quite interesting looking out for what waitresses bring out or have to offer on their pushcarts. Sometimes, it’s even necessary to chase after one of them to make sure you get a portion of what’s good as it gets snapped up pretty quickly! Famous for the roasted meats, we tried some along with other unusual dishes like the cold jellied pork dish, braised pig’s fallopian tubes etc. We actually ate more than was pictured here (couldn’t snap in time) and even though some of the old favourites were quite good, the rest of the dim sum was average only. Some of the dishes were on the cold side. I can only wonder if it was the crowd? The only dishes that made enough of an impression on me was probably the egg tarts, fried prawns and the wu kok.
The price is quite reasonable (no conversion though) and I’d recommend this place for the true yum cha experience more than for the food. Service was a bit abrupt but can say very efficient also. But don’t be shy about “stalking” the pushcarts, or no food for you. Hehe.
Red Star Restaurant 红星酒家
Blk 54 Chin Swee Road
Tel: 6532 5266 / 6532 5103
– foodie paradise
Towards the night we headed for St.James as we were intrigued by the concept of having an all-in-one nightlife entertainment hub, housing 9 clubbing outlets playing all kinds of music along with eateries etc.
So after the “fun”, we ended up having supper at Ah Wok, which is part of the Station Kitchen chain of restaurants, I believe. They served “Zhu Chao” (煮炒) fare, which is like Malaysia’s typical dai chow cuisine. Love the open kitchen even though had a niggling thought of smelly clothes at the back of my mind. Lol.
The dried dough crullers starter dish. Cooked with chilli, and curry leaves, it was crunchy and crispy.
The stir-fried beef hor fun (flat rice noodles) with various greens like bell peppers, onions, baby corn etc in a black bean sauce and served on opeh leaf. The secret to this dish does not only lie in the tender beef slices but also the wok hei lingering on the noodles and I think that the chef here has quite good control of the fire indeed.
Another thing we tried was the “Ngo Hiang” (五香) or what Malaysians call Lorbak. But instead of a plate of mixed fried goodies, here one gets a deep fried meat roll with minced meat, five spice powder, julienned carrots and jicama. Not sure what they use for the skin, as it’s not the usual beancurd wrap, and is something more flaky. But whatever it was, tasted pretty yummy.
Am frankly surprised that the food turned out better than I expected. When there’s clubbing and food, the food tends to be lacklustre most of the times. Guess there’s no need for good food when the partakers are mostly inebriated in various stages. :P Lol.
So with a full tummy, and some good memories, we were on our back to KL. Short trip or what?
Ah Wok (The Station Kitchen)
3 Sentosa Gateway
#01-11/15 St James Power Station,
Opens 6pm onwards.