Mee Sua is a very fine and smooth wheat noodle from Fujian, China. It is soft, highly absorbent and usually cooked in a good broth or stock, or fried like regular noodles.
Mee Sua
Seng Kee Eating House 467 Changi Rd (Map) 11.30am – 2am Daily
They started with just one shoplot and offered their signature kidney mee sua and a host of cze cha dishes and freshly steamed fishes that you literally pick off their chillers. They now occupy half the stretch of this row of eateries and have a huge, bright, no frills and cheerful seafood eatery. The signatures are still there and they took it further with more new signatures and seafood items. The kidney and liver mee sua still shine with an ultra smooth and slurpy soft texture sitting in a lightly herb infused dark pork broth (much like a Malaysian style bak kut teh except bolder). The seafood triangles (minced seafood tempura cakes) are on almost every table and it has a soft, flavourful patty with a gummy crispy batter. The crispy ikan bilis with sambal petai still rocks and as good as it was since we had them in 2001. We love the wine and ginger steamed lala clams- magically sweet and punctuated with Chinese wine and adds such a s weet and potent lift. Order their “catch of the day “steamed fishes done Teochew style and it won’t go wrong - like a red snapper with salted vegetables, preserved plums and tomatoes. The block of Mala Otah is very densed and intensely seasoned but it came a tad dry- probably rested a little longer before it came to the table. Their other classics include pepper and chilli crabs and a tantalising crayfish beehoon, which are great for first timers here.
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