Lam's Signature @Waterway Point

Lam's Bak Chor Mee

The best day of the week is finally here again! On this lazy Saturday afternoon, I went to the new mall which just opened this week- Waterway Point @Punggol. Not wanting to spend a lot of money today, I decided to settle my lunch at level 2 Cookhouse@Koufu. The moment I arrive, I saw a long queue infront of a Bak Chor Mee stall. As a typical Singaporean, I joined in the long queue. 'Long queue means nice food' isn't it?

Eat or not ar?

I ordered a bowl of Dry Bak Chor Mee for $4.50. A little bit expensive but that is the normal price at a typical Singapore food court though. What makes this bowl of Bak Chor Mee a little different from the rest were the wolfberries which were added. To make the noodle more appalling and a little more nutritious I suppose?

Fried fishballs were also given instead of the usual fishballs or meatballs. Though the vendor used fried fishballs to set them apart from other stalls, I felt that the fried fishballs could be better. The texture of the fishball skin could be crispier and less soggy if the vendors had fried them as the customer orders the noodle.

While, for the other ingredients, there were the usual minced meat and lean meat which were given lesser than other BCM stalls. The dry Mee Pok was well mixed with the seasoning to give it the right texture and flavour. Perhaps the next time I try this stall, I would order Mee Kia to see if they taste better than their Mee Pok! The soup did not have much MSG like most others would, but it tasted bland. The best part of the noodle was the pork lard! The vendors fried the pork lard till so crispy that I finished them in no time! The pork lard indeed made the noodles more fragrant and tastier.

All in all, if you are craving for some Bak Chor Mee and you live near the newly opened mall, you can give this BCM a try. There is even an Abalone Bak Chor Mee for $6.90 for you if you would like a premium kind of BCM.  Or else, there are many other stalls in the food court that you wish to try.

Noodle: 4/5

Ingredients: 4/5

Soup: 2.5/5

Opening time: 11:00am to 9.00pm, (Sun - Thur)
                      11:00am to 9.30pm (Fri, Sat & Public Holiday Eve)

Address: 83 Punggol Central, Waterway Point Lvl 2, CookHouse Stall 17, Singapore 828761

Hill Steet Tai Hua Pork Noodle

Hill Steet Tai Hua Pork Noodle

After collecting my passport from ICA building this morning, I was thinking of a place to get my breakfast fixed. The stall "Hill Steet Tai Hua Pork Noodle" rang a bell in my mind. I walked past this noodle stall a few times in recent years but I just did not have the chance to try it out. As it was still early in the morning, I presumed that the queue would be short and it will be my best chance to try out their noodle.

The location of the stall is about five minutes walk from ICA building. I can already smell the aroma of the soup as I approach the stall. I reached the stall at about 8.45am and there were already a few foodies like me waiting for the stall to open at 9.30am. As it was my first time visiting, I did not know there was a queue number issued to customers before the stall opens. So for those early birds, remember to ask for a queue number first.

 At approximately 9.30am, the vendor uncle will shout "Noodle is ready!" and a long queue will start to form in front of the stall. Normally, I will choose Mee Pok as my preferred noodle for my Bak Chor Mee but as I was queuing, I realised that most foodies ordered Mee Kia, so I decided to give it a try as it might be the stall specialty. 

Why eat ar?

The way the uncle prepared the noodle was really meticulous in order to make sure the perfect noodle was served. I had a sip of soup once I received my bowl of noodle and I could taste its natural sweetness from its long hours of boiling to let the essence of those ingredients infuse into the soup. The noodle blended well with the seasoning and the texture of the noodle was chewy right till the very last bite!

What impressed me most was the ingredients that were accompanied with the noodle. The pig liver and lean meat were sliced and cooked to perfection that it tasted so tender! The wonton was wrapped with a generous amount of fillings which was well marinated to give me that flavourful punch once I chewed it. To top it off, there was a piece of fried bream fish ("Tipo" in Teochew), which bring the aroma of the noodle to a whole new level when mixed well.

What makes this bowl of noodles stand out was due to its fresh and tasty ingredients. This might be the reason why some of its customers were willing to pay up to ten dollars for a bowl of noodles filled with a generous amount of ingredients. Overall, I would recommend my dear readers to try it out if you have the time to queue because the waiting time is about half an hour to an hour during lunch time and the coffee shop is usually crowed. Else, try to visit earlier before the lunchtime crowd arrives.

Noodle: 4/5

Ingredients: 4.5/5

Soup: 4/5

Opening time: 9:30am to 9.00pm, closed on 1st and 3rd Monday of the month.

Address: Block 466 Crawford Lane #01-12 Singapore 190465