I am back. Back to Hong Lim Food Centre to try more food. You could not keep me away. I am here to beat the lunch crowd and some of the stalls I plan to go to today is not open yet. But lets start with those that are.
Address :
Blk 531A, Upper Cross St
Hong Lim Food Centre
Getting there is abit complicated. The nearest landmark is Chinatown Point. Hong Lim FC is behind this shopping centre. For detailed instruction, please click on my YouTube link below to watch the video on how to get there.
If you are at the Chinatown MRT station, please head towards Exit E. Along the way to the Exit, there is an underground connection to the downtown line MRT station. Do not go thru the MRT gantry, but there is an underground passage that connects to Chinatown Point. Keep going and take the escalator up until you reached the 2nd floor. From the 2nd floor of Chinatown Point, there is an overhead connection to Hong Lim FC.
The first stall I went to was Ji Ji Wanton Noodles. They serve a style of wanton noodle that is commonly found in Malaysia, were they use dark soy sauce. The sauce is abit sweet with a salty soy sauce taste. What you look for in this dish is of course the noodles, which has to be springy n have a nice chewing texture. The char siew or barbecue pork, which is sweet and abit caramelised on the edges. The wanton or dumpling, depending on their recipe it is either made of minced pork or prawn or both.
Address
Hong Lim Food Centre #02-48/49/50
Timing
Mon - Sat : 6.30am - 8.30pm
Sun : 6.30am - 6.30pm
How to Order :-
2) Look at the display to decide what type of noodles you want. For me, I ordered the Char Siew Wanton Noodles
3) Decide on price/size : $4 / $5 / $6 / $7 / $8
4) Take a tray and chilli with light soy sauce, disposable chopstick and spoon.
5) Wait for your noodles to be prepared
6) Make payment after you receive your dish
7) Find a table, sit down n enjoy
The noodles here are prepared well. The noodles are springy and has a good chewing texture. The sauce coats the noodles well and it was sweet and savory. I actually ordered the smallest size of $4 and they gave me quite alot of ingredients for what I paid. There was some blanched veg, char siew (Barbecue pork) and mushrooms. There was also 2 types of dumplings, wanton in soup and deep fried wanton. The deep fried wanton gives a nice crunch to the noodles.
Overall, the noodles is good, nice chewing texture and goes well with the sweet dark soy sauce. The char siew was like the Malaysian or Hong Kong type, moist and sweet with dark caramalised edge. The rating for the noodles 4/6 Damn Good. But the wanton in the soup was a total disappointment. The rating for the wanton in soup 1/6 Don't Try. Combined rating of 2.5/6 Tasty
Next we are at a Curry Chicken Noodle stall. You can review the previous Hong Lim Food Centre blog and you will find their direct competitor. That store location is direct above this store. And both stall are famous for this dish. I was here just before they opened and as you can see, there is already afew people waiting .
Address
Hong Lim Food Centre #01-58
Timing
Mon - Sat : 11am - 2pm
Sun & Public Holiday Closed
How to Order :-
1) Join the queue. If you come during the lunch hour peak period, be prepared to wait. I have heard of people waiting up to 50mins.
2) Once at the front of the queue, decide on price/size : $5 / $6 / $7
3) Choose type of noodle : bee hoon (thin rice vermicelli noodles),
thick bee hoon (Thick rice noodles),
yellow noodles (Egg Noodles)
or a combination of 2 noodles.
4) Make payment.
5) Step to the left and wait for them to prepare your noodles.
6) Take a tray, chilli sauce, chopstick and spoon, together with your noodles to your table and enjoy
Here is the Heng Kee Curry Chicken Noodles. On the initial looks of the dish, You can see that the chicken pieces, have bones. There is even a whole chicken wing together with bone in this dish. On the first taste of the soup, you are hit with a strong burst of flavour. And I felt it was spicier that their counterpart above. The noodles was okay. The chicken has a nice texture to it and was more flavourful, since it was the connected with the bone. It is quite enjoyable bowl of noodles.
Now the chili sauce, it is just as darker than the one upstairs and when you added it to your soup, it does make it oiler and spicier. But for me, there was more of a dried prawn taste and also abit saltier.
Overall, a very very good example of curry chicken noodles. It was spicy enough, the curry soup was full of flavour and good to the last drop. The chicken had a nice texture and was still connected to the bone. All the ingredients goes well together to make an outstanding dish. I felt that it was not necessary to put in the chilli sauce. The curry soup had all the flavour notes that it needed without adding it. The chilli sauce in my opinion, made it slightly too salty for me. Rating 5/6 Excellent
The last food review of the day is from Tuck Kee Sah Hor Fun. This is the first time I got to eat this dish. Previously, there was always a long line and I did not arrive in time to eat here. So today, I made sure I came early to get my chance.
Hong Lim Food Centre #02-4000
Timing
Mon - Sat : 11am - 2.45pm
Sun : Closed
How to Order :-
1) Head to the end of the queue and join the queue
2) Decide on what to order :- Crayfish Hor Fun $8
Chicken/Prawn Hor Fun $5 3) Once at the front of the queue, you place your order.
4) Decide Eating in / Takeaway (additional $0.50)
5) Stand to your left and wait for them to prepare your dish
6) Take your chili sauce, utensils and your finished dish and look for a table
I decided to go for the Crayfish Hor Fun. Crayfish is not a normal ingredients you usually get at hawker centres.
The noodles, it is slightly different than your usual flat rice noodles. This version of noodles is called Ipoh Hor Fun, which is not as wide as the usual flat white noodles you get. The noodles here, was smooth and the noodles does not stick together. So it goes down your throat nice and smooth. Especially after you mix it together with the starchy sauce. There is also deep fried shallots that adds a fragrance and a sweet onion taste to the noodles.
The crayfish is cooked perfectly and it is very fresh. It is moist and bouncy to chew. Unfortunately, there was only one of them, Eventough I tried to trick my self that the 2 halves were different crayfishes. The prawn was also fresh.
The only issue I had with the dish was that the sauce, that is suppose to pull everything together, was abit bland. Maybe it is me, where I prefer strong flavours, but there was just not enough there. It was not that it was diluted or anything like that, it was just it had the flavour of seafood and maybe chicken bones, but when you mixed it to the noodles, it does not bring the dish together. Like a short person, trying to reach for a book on the highest shelf.
Overall, don't expect a burst of flavour, but for those who are not looking for that, and like fresh crayfish. You can give it a try. Rating 3/6 Tasty
Also I will be comparing the 2 curry chicken noodles in a later blog. so look out for that.
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