105 Hougang Ave 1 #02-24, Hainanese Village Ctr (Map) 7am – 1.30pm
Mon & Fri
This is a street food wizard. He and his wife are at the stall by 3am each morning, preparing all the mise en place and side dishes aside from frying up the chilli sambal. By about 4.30am, the huge pail of minced pork with a bunch of spices is ready to be hand pressed, one by one, into meatballs. He does up to 1000 balls each day and get this… with only one hand as he lost one to an accident years ago. That pork ball is so juicy and resilient that many buy them in bulk just to cook at home. Observe him when he cooks – he is deft and skilful and puts fully abled folks to shame. The noodles are softly al dente and the sambal is not overly spicy as good bak chor mee sambals are wont to be.
Shu Heng Bi Tai Mak 226H Ang Mo Kio Street 22, #01-25 Kebun Bahru Mkt & Hawker Ctr (Map) Mon – Sun: 7.00am – 12.00pm Tue
One of the rare mee tai mak or rat tail (rice) noodle specialists in Singapore. Shu Heng offers two types of servings – a starchy gravy version and a dry one. The starchy gravy version called Johor Bi Tai Mak at Shu Heng compares well with those across the Causeway. The spongy chewy mee tai mak are smothered with minced pork, mushroom and a savoury starchy sauce with tung chai (preserved cabbage). Their dry version is equally popular. The mee tai mak are topped with a fried minced pork and mushroom combo that packs robust, savoury umami flavour. Chili and vinegar lend some heat and sourish tang to make the concoction brimming with oomph... and there’s more , lard makes a strong presence in the bowl. The queue is long especially on weekends as more Johoreans and Singaporeans who scour Johor for the best eats get to know where to get their Johor mee tai mak fix.
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