This simple comforting bowl of handmade egg noodles (often with minced meat, prawns, fish and boxthorn leaves) is served in anchovy soup. The pasta comes in different forms- hand-torn pieces or squares, flat fettucini style, or regular spaghetti versions. It is comfort food of sorts and many hawkers also offer a dry, sambal laced version and top it with an onsen egg. It is originally a Hakka Chinese staple but it has evolved over the years especially with the dry sambal recipes.
Ban Mian (Handmade Noodles with Soup)
China Whampoa Noodles
Blk 91 Whampoa Dr #01-24, Whampoa Mkt & Food Ctr (Map) 7am – 2pm Mon
They have been at it for about two decades now and have expanded with a few outlets but this flagship hawker outlet was where it all humbly began. He makes his own ban mian or pasta sheets and noodles (many just order from suppliers) and that's the first plus. His stock is laden with the aroma and flavours of bones and ikan bilis (dried anchovies), the second plus. They top each order with a spoonful of crispy briny ikan bilis that lifts each bowl of ban mian. The chilli is vintage heartland style; it leaves you gasping for air if you let it rip, so go easy on it. Fancy toppings lend decadence to this meal, like jumbo prawns, minced meat balls, abalone clams, sliced fish, etc., and if you order the dry chilli version, ask for an onsen egg over it, then swirl it to smoothen the noodles and calm the chilli sauce. It is divine. We recommend this flagship outlet.
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