This was where we made the queue after about ten minutes at Malaysian Hup Kee Fishball Noodle (Blk 158 Ang Mo Kio Ave 4, #01-590). It was about 30-40 minutes we spent there. These guys start business early and end right about lunch time from what I hear. Kinda like Ah Hoe Mee Pok.
They've a few noodle options listed on the sign they displayed at the front of the stall. The mee pok and curly noodles weren't listed but we spied them as we reached the front.
Mee pok was decent. The other curly noodles reminded me a bit of kolo mee. Those cubes look like tau pok but they're actually lard - serviceable but not fantastic because they weren't particularly fragrant. As a whole, I thought the noodles were a little bland in spite of the flavourful looking toppings. Not as intense as I had imagined.
The large portion came with a soup on the side filled with fishball, sliced fish cakes and tofu puffs stuffed with what might have been meat. The former two are made in the premise. Not bad tasting at all.
But the individual order of the fish cakes were $3 and that's kinda pricey.
Their chilli sauce which was also made in house was awesome. Lime-y, refreshing and packed with heat at the same time. This was what got me through the noodles.
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