NORTH
Ang Mo Kio Fried Kway Teow Blk 724 Ang Mo Kio Ave 6 #01-22, 724 AMK Central Food Ctr (Map) 10.30am – 3pm Mon
They sell just this one portion and there's not large or small nor can you add extra cockles (we asked). That humble portion, comes overflowing in a small plate and the cook does it consistently well. He makes only a few portions per wok (as how cha kway teow should be done) as these are not mass-produced noodles. The sweetness from the caramel soy sauce is very well balanced with splashes of fish sauce and it comes very moist, redolent with wok hei (breath of a high heat wok) and very messy- the way we love it. The cockles these days are micro sized, due to regional supply issues but many have gone to accept it, sans the large see-hums (cockles).
Punggol Noodles
105 Hougang Ave 1 #02-24, Hainanese Village Ctr (Map) 7am – 12.30pm
Mon & Fri
This is a one-armed 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.
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