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However, they do use soy sauce to season if a “no chilli” order comes in.īuilding on its foundation of pork broth, the meaty taste was amplified by the generous portions of fatty mince and lean pork slices. The intensely savoury flavour of the entire dish hinged solely on the deeply umami sambal – no other seasoning sauces were needed. The saucy tang of vinegar really asserted itself – earthy notes of black vinegar mingled perfectly with brighter, zingier notes of white vinegar in the “watery chilli”, which also brought a fresher, sweeter dimension of spiciness that complemented the more potent sambal chilli. Even better, each glossy piece had lots of jagged little edges for more tasty sauce to cling to. Not too thick or doughy, they were surprisingly light and tender with the springy chew, or “QQ” factor Lim had previously mentioned. Priced at S $4.50, S$5.50 or S$6.50 and easily one of the best bowls of mee hoon kueh I’ve had, the rustic noodle pieces had a delightful texture. The pot’s contents were then drained, tossed in the waiting bowl of sauce, then finished with a garnish of fried ikan bilis.
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A raw egg was cracked in and cai xin (Chinese flowering cabbage) added to complete the quick cooking process. Pinches of pliable dough bubbled away on the stove in a pot of pork bone broth, along with minced pork and sliced pork. In a big, black serving bowl, the sauce was assembled meticulously – lard, garlic oil, black vinegar, the “watery chilli” and sambal chilli were all loosened with a little pork bone broth – ready for the mee hoon kueh. The making of the mee hoon kueh was a delectable sideshow. The “watery chilli”, as Lim described, was made from fresh red chillies, white vinegar and sugar, for a sharp, yet sweet heat.īlended and fried into a thick, fragrant paste, the sambal chilli was all about big, bold flavour – red chillies and chilli padi brought the burn, belacan (fermented shrimp paste) and hae bee (dried shrimps) upped the umami factor. Indeed, it was the extra acidity that distinguished between the two noodle dishes. “But we add a watery chilli sauce for a more sour taste,” he continued. What can't be substituted in their mee hoon kueh sauce are the same ingredients shared with the bak chor mee: Lard, sambal chilli and black vinegar. “Unless you don’t eat meat, then we’ll substitute with fish balls and fishcake,” Lim added. Where their signature bak chor mee comes with minced pork, sliced pork, prawn, fishcake, fishballs and meatballs, their dry mee hoon kueh is served with minced and sliced pork, as well as egg and ikan bilis (dried anchovies). In our dry mee hoon kueh, we use two different types of chilli sauce and the vinegar taste is stronger than our bak chor mee,” he clarified. He is also quick to correct my assumption that the dry mee hoon kueh would be prepared the same way as their signature dry mee pok, or bak chor mee. “Once you’re experienced, it's quite fast – maybe just 10 seconds,” Lim said. The sauces are mixed in a different area from where the mee hoon kueh is cooked, which tends to slow down the entire process during peak periods, especially earlier in the day and on weekends.Įach bowl of mee hoon kueh is made to order, little pieces of dough pinched off and quickly dropped into a boiling pot of hot soup to cook in a flash. There are extra steps because of the sauce,” Bronson Lim explained, gesturing to the layout of the stall. At first my dad didn’t want to do it because it’s very troublesome. “Only regulars know we make it after 5.30pm. To clarify, mee hoon kueh is on the menu, but only the soup version. I considered it quite the culinary coup when the younger Lim informed me that of all the six outlets, the dry mee hoon kueh could only be found at their Joo Chiat branch. If the name of the stall rings some bells, it’s because they have seven outlets in various locations across Singapore, including Bugis, Tampines, Simpang Bedok and the one that started it all over 20 years ago in Siglap, at the corner of East Coast Road and Jalan Tua Kong.Īccording to Bronson Lim, the noodle business is all in the family – his uncle runs the stall in Siglap and his father, Lim Teck Seng, operates the one at Joo Chiat Place.