Sumo Big Prawn Mee

The lobsters, crayfish and prawns of Sumo Big Prawn Mee have been making a huge splash on social media recently. Word has it that the newly opened stall has been dishing out humbly-priced $25 lobster prawn mee in the humble Blk 628 Ang Mo Kio hawker centre. I happened to be in the neighbourhood last week. Being a huge lover of prawn mee, I naturally joined the naturally super long queue to find out more.

Just by standing in the queue, the aroma from the cooking of the robust prawn soup has already set my noses working. I've always thought umami is a form of flavour. But on that very day, I learnt that umami is also a form of scent.

Sumo Big Prawn Mee offers five types: $5 prawn mee, $8 big prawn mee, $13 crayfish mee, $18.90 lobster mee (current price is $24.90 as the Asia lobster is out of supply season and they are using the more expensive Colombia lobster) and a $16.90 set meal (not available when I visited). I was not in the mood for an extravagant meal so I ordered the $8 big prawn mee. You can choose either bee hoon or yellow noodle or both. 

The soup is thick, robust and packs a punch of rich crustacean essence. The savoury soup is rather light on the other ingredients such as shallots. Hence, I could really taste the pure sweetness of the seafood in the broth. Slurped the soup to the last drop.

For $8, I got 4 big prawns. The meat is fresh and firm. Sumo Big Prawn Mee has also semi peeled the prawns, much to my convenience. There are also generous amounts of fresh la la clams which elevate the seafood flavours of the soup.  

Just take note that the queues can get super long during peak hours, especially on weekends. According to social media sources, the queuing time can be up to 1 hour.

Although the prices are more premium than your usual bowl of prawn mee, you can trust that the ingredients are also more premium. The long queues proved that premium pricing is a feasible feastible idea in a hawker centre setting. Especially for the $25 lobster mee which you get 1 entire lobster + prawns + clams. So cheap and good. I can't wait to try it some day.

If you are a prawn mee lover, I strongly recommend you to make the journey to the North to try Sumo Big Prawn Mee regardless of where you stay. It's definitely not your usual prawn mee.

Address: Blk 628 Hawker centre Ang Mo Kio Avenue 4 #01-72 Singapore 560628

328 Katong Laksa

Time: 3pm

Location: 328 Katong Laksa

Mission: To eat the legendary laksa that beat Gordon Ramsay.

My detective nose could smell the coconut milk and laksa fragrance in the air just a few shops ahead. The lady boss was cooking the broth. I got XS size for $5. It was really XS. Hmmm good things come in small sizes? 

The noodles were short and hence no chopsticks required, typical of nyonya laksa. What can I say? The gravy is indeed to die for. For me, it has the best balance between coconut milk and chilli spices. The umami flavour was distinct in every sip. And the sambal chilli was full of oomph - very spicy. The prawns and fish cakes were size XS too. There were also tiny prawn bits which gave a nice finishing texture to the gravy.

Even though a bit expensive for street food and the size is quite small, it is a must eat to complete my food pilgrimage. And I guess a must eat at least once in a lifetime for everyone. Mission accomplished!

Tip next time: Remember to go to the aircon room next door instead of sitting in the hot coffee shop.

Address: 216 East Coast Road Singapore 428770

Mr and Mrs Mohgan's super crispy roti prata

Roti prata - my most favourite form of breakfast. And Mr Mohgan served one of the best I have ever eaten. 

Located in a Joo Chiat coffee shop called Poh Ho that looks pretty old, one feels like time has stopped here. 

I ordered two plain prata ($0.90 each). I love my prata to be plain because it is healthier. Healthier than those with fancy stuff like cheese.

As per the name of the shop, the prata is indeed crispy but it is not super crispy. But I love love love the way it is. And it is slightly charred on the outside and soft on the inside. And that gentle crackling sound when it is cut. Perfect when eating with the accompanying spicy curry. 

I also like that it is not dripping with oil. I also like that it is easy to cut the prata with the spoon. I've eaten prata which is so hard that it is difficult to tear the prata with the spoon. 

I caught the owner Mr Mohgan smoking when not working. The stall name is Mr and Mrs Mohgan. But that day I didn't see Mrs Mohgan. Mr Mohgan said she was washing plates at the back. Haiz so old still need wash plates themselves.

I asked Mr Mohgan how did he make his prata so crispy.. He refused to say. I told him that his prata was very nice. He smiled.

What can I say.. This is simple food that is done to perfection. Strongly recommended if you are in the east. 

Address: 7 Crane Road 

Madam Kwan's

I had a chance to eat at Madam Kwan's, which I previously read somewhere that their nasi lemak is listed as one of Malaysia's most treasured dishes by the country's tourism board. Expectations were raised and I wanted to find out for myself if it was indeed The Nasi Lemak.

Ambience: Decor was comtemporary and the restaurant was bright. Get those seats near the window looking out to the sea and Sentosa. I like the cushioned seats by the side too, some of which were catered to bigger crowds with round tables. However, the fragrance of the food attracted some annoying flies. Or is it me who is nice-smelling?

There was no need to flip the menu. Of course I ordered the nasi lemak ($13.90++ ). What can I say... Almost everything was shiok. The chicken that was soaked in wonderful curry that was creamy and spicy - checked. The rice which every single grain was well coated with fragrant coconut milk - yup. The fiery salty sambal chili that had me reaching for my water after every time I tried to swallow it with my rice - Yumms. And the accompanied ikan bilies that delivered a hot and spicy rush - uh huh. The dry egg and the picked vegetables  - not a big fan though. 4.25/5

Curry laksa ($11.90++) is supposedly a cross-breed - between my two favourite foods curry and laksa - invented by the Malaysians. My friend has this and she thought it tasted more like curry. I had a sip and agreed. Think the gravy is more like curry but the ingredients such as tau pok, laksa leaves are unmistakenly laksa's. 3.5/5

For dessert, we had the cendol ($4.90++). Be generous when pouring in the sugar syrup provided separately or else it will be bland. Refreshing sweet red beans, milky syrup mixed with shaved ice, smooth jelly - A perfect chendol in my opinion. 5/5

Though the quality is there, I think the price point is a bit off. At $13.90++, it was the most expensive Nasi Lemak I've eaten. Not a cheap place for hawker food. Service was alright except that I didn't like to pay for plain water - seriously it doesn't make sense. But at least it's good that I don't have to travel to KL to eat this (although by 2020, it might change with the new high speed train). A place which it's ok to visit once in a long while, but not often because of the price. 

Blanco Court Prawn Mee

Have you ever eaten a bowl of perfect prawn mee?

I found the perfect prawn mee at Blanco Court Prawn Mee. However, its elusive opening hours from 7.15am to 4pm meant that it could only be a weekend affair for me. You see, for me, waking up early to drop by Blanco Court for a prawn mee breakfast before work on a weekday would be more difficult than solving a PSLE Maths question.


Choose from a hearty bowl of jumbo prawn noodles ($8/$10) which had bigger tiger prawns, or the smaller prawns (with or without ribs) version that cost half the price ($4.50/$5.50). For those who are repulsive towards peeling the prawns with bare hands, Blanco Court is considerate enough to half the prawns so that it is easier to extract that fresh sweet meat from the shell. Without using the hands of course.

We could not stop hankering for the broth, the most important component of any prawn soup. The broth packed a robust punch with bursting umami-packed flavors and the briny sweetness of the crustaceans. The fried shallots in the soup were infused to entice the taste buds. The best part? Free refills.



Somehow, it has become a non-obligatory yet mandatory thing to order some Ngoh hiang from the neighboring stall. Can't help it because the deep fried Ngoh Hiang was a savory and addictive appetizer to the prawn mee feast. The prawn crackers and fritters didn't leave much impression though.



So, do you have a perfect prawn mee soup in mind other than Blanco Court? Do share with me!

Address:
243 Beach Road
Singapore 189754

Location:Bugis, Hawker food

Zion Road Char Kway Teow

 This is a story of how I tracked down Zion Road Char Kway Teow via my nose. Just to start off, I am well known among my friends as a blur sotong. So I found the address of the famous Zion Road Char Kway Teow from Google : 18 Zion Road. And when I arrived at the exact address using Google Map app, it was an old building that wasn't lit and looked haunted. Luckily, common sense prevailed in me not to enter it. Suddenly, there was a whiff of Char Kway Teow from the end of the road. The recognizable frying of the eggs was in the air. So my friend and I walked towards the direction where it was coming from. And tada! We found the famous Char Kway Teow. Turned out 18 was the stall number at this Zion Riverside Food Centre of which the address is 70 Zion Road.





While waiting for uncle to fry our Char Kway Teow, we ordered chicken wings and sugar cane juice from other stalls. The chicken wings were so-so but I loved the sugar cane juice. Think it's hard for sugar cane juice to go wrong, especially with oily food.



If there was only one last meal I could have, it would be Char Kway Teow. My rationale is since I were to die anyway, away with those second thoughts on high calorific food. And Zion Road Char Kway Teow would be in my list. Sweet and salty black soya sauce that coated on each kway teow or rice noodles were a culmination of uncle's experienced culinary skill at the wok. The fragrant fried eggs were to die for, and so were the big pieces of cruchy fried pork lard. And those fish cakes, they couldn't be more fresh. It might not be the most aesthetically pleasant mixture but it was certainly one of the most mouth-watering mixture. For the health conscious, I could not empathize with but say resistance is futile. One could not help but ask, "Could we have another serving?" Life is short so enjoy it. 5/5


And yes, I concur with the many newspaper cuttings that were proudly displayed that it is a die-die must eat!


Address:
Stall No. 18, 70 Zion Road, Zion Riverside Food Centre, Singapore 247792

Opening hours:
Closed on Alternate Mon, Mon to Sun: 12.00pm - 02.30pm and 06.30pm - 11.00pm

Ponggol Nasi Lemak @ Tanjong Katong

I actually thought that I was going to Punggol for this Nasi Lemak stall until I googled the address. Although it is named Ponggol, this Ponggol Nasi Lemak stall is located along Tanjong Katong Road instead. As if it is not confusing enough, it has two branches : the main branch in Kovan and this is the other branch in Tanjong Katong. Ponggol Nasi Lemak started in 1990 at Old Tampines Road, then moved to the now-defunct Brighton Crescent premises in 1994 and then its current two outlets.

At first sight, it might look like a coffee shop, but there is only one stall - Ponggol Nasi Lemak. There is another small drinks stall behind the Nasi Lemak stall. It is a norm that one has to stand around and wait for others to finish their food as this popular stall seems to be always fully packed.

There are no set meals. Only ala carte dishes are available as the owner wants the customers to have the freedom to choose what they like. Prices are steeper than other normal Nasi Lemak stalls, ranging from $5 to $8, depending on what you order. For instance, my personalized Nasi Lemak (below) comprising of one chicken wing, luncheon meat, fish cake, peanuts and ikan bilis cost me $5.30.

Given the wide variety of dishes available, allow me to assist you to narrow down on what I think you should order:
#1- The chicken wing is a must-order. Fried to golden crisp perfection, the chicken wing was crunchy on the outside and juicy on the inside. I am not sure what ingredient was used but I thought I tasted some prawn paste taste.
#2 - The peanuts and ikan bilis. Crunchy and crispy.
#3 - The Otah. Spicy, soft and disintegrates in the mouth.

For me, the sambal chili is the most important ingredient in Nasi Lemak and it can spoil the whole dish if it is not good. Ponggol Nasi Lemak's sambal sauce was one of the best I've eaten. I can totally eat it on its own. It was sweet, spicy and delivered the kick to the overall Nasi Lemak experience. Smile to the auntie and ask politely more sambal chili sauce (which was what I did, although my friend koped some of my extra chili sauce while I wasn't looking).  The coconut and pandan taste of the rice was aromatic and subtle, just nice and normal.

My overall rating: 4/5

Besides the newspapers writeups and "certificates" awarded by the local TV shows that adorned the walls of Ponggol Nasi Lemak, the stall apparently also gained some publicity from its claim over the title of the original Ponggol Nasi Lemak and announced that they were not related to other Nasi Lemak stalls that bears the name "Punggol" with the word "New" or "Old" or "21" added.. Nowdays Nasi Lemak also can be counterfeit ah (Source). Besides that, they were also once in the limelight over gossip that the son of the owner had gambling debts owing to MBS (Source). And there was also another article on $8.30 spent on a Nasi Lemak stall in Upper Serangoon which ignited the set up of a "Boycott Ponggol Nasi Lemak" facebook page (Source).

Address: 238 Tanjong Katong Rd Singapore 437026
Telephone: 6348 3303
Opening hours: 17:30-02:30 daily except Thurs which it is closed

Old Street Bak Kut Teh

Friends who know me well probably would not expect me to talk about Bak Kut Teh on my blog because I am a super unhealthy eater. Salads and anything soupy are the last things I would recommend. So how did I end up at this Bak Kut Teh place? It was basically the outcome of a decision tree.

We wanted cheap and tasty food --> Hawker food hmm... Laksa!
But we also wanted healthy food --> The first on my list of healthy hawker food that meets my definition of "tasty" was Bak Kut Teh.

My friend, who is a big fan of Bak Kut Teh, has tried most of the Bak Kut Teh in Singapore. The self-acclaimed Bak Kut Teh guru highly recommended Old Street Bak Ku Teh located along Upper Paya Lebar Road.

It occupies one of the shophouse units and is easily visible with its huge signboard. If you know where is the famous Kay Lee char Siew rice, Old Street Bak Ku Teh is actually located just two units away from Kay Lee.

Their specialty is actually the dry version but I was like, "huh ? I thought the main thing about Bak Ku Teh is the soup?". Anyway, my friend tried the dry version during a previous visit and didn't think it was fantastic. Hence, we ordered the normal soup version ($6) and fried You Tiao ($1.50).

The subtly herbal and peppery soup was both flavorful and zesty! As for the pork meat, there was a good amount of both fatty soft meat and lean meat. The pork meat was so tender that it just disintegrated in the mouth. And very tasty as well. The You Tiao, unfortunately, was not crispy enough. I think they have put the You Tiao out in the air for too long and hence it lost its crispness. Ok I am dreaming about the soup already. Overall 4/5. 

Tip: refilling of soup is free of charge.

Service was attentive but I visited them during an off peak hour. The food was served very fast. The environment was spacious, clean and very much a modern coffee shop.

Cheap - checked. Tasty - checked. Healthy - checked.

Address:
129 Upper Paya Lebar Road
Singapore 534840

Tel: 6759 1082

Hill Street Char Kway Teow

Gordon Ramsay was in town on Sunday after accepting a challenge from local hawkers. I have always thought that our local hawker tastes as good as, if not better, than those in restaurants. Char kway Teow or steak? Give me my Char Kway anytime! I also love to dine at hawker centres because that's the place that I can find familiar Singaporean accents and behavior. And one of these behaviors is queuing. Some people just join in the queue when they see one, (that's guilty me ^^) assuming the food must be good since there is a queue. Most of the time, it is a safe assumption.

I had a craving for Char Kway Teow.. And the more famous Char Kway Teow that is nearer to my house is Hill Street Char Kway Teow at Bedok South. There was a long queue of about 20 people when I went there on Sunday at 1pm. Bad timing. Nevertheless, this somehow made me even more determined to queue and I waited for about 30 min before it was my turn. The chef of the day was not the old uncle but his son. The Char Kway Teow costs $3 a plate.

A final look before this mixture of Kway teow, egg, pork lards, cockles, Chinese chives and black soya sauce before it goes into my tummy. 

Not sure if it's due to the preset high expectations, but I felt the Char Kway Teow was a little overrated. It's still very nice.. The croutons of pork lards were crispy and the cockles were fresh. The egg was fragrant.  But I thought the sauce can be more intense. Nevertheless, it's worth the calories and artery choking.. 

The hawker centre is just opposite my old school. Below is the road that I crossed every day for 2 years in the past.. Flooding of past memories..

Interesting fact: In the old days, Char Kway Teow was served to laborers as it was a cheap source of energy given its high saturated fat content and calories.

Being a hawker is a very tough job as there is no air con and it's a sweaty task. Kudos to all the hawker heroes and hopefully this Singapore culture continues to be kept intact for generations to come.