Song Kee Fishball Noodle : back with their handmade fish dumpling

It all started in 1966 when Mr Chua Keok Sip opened the first stall in Toa Payoh. He opened another stall in Simei but has since closed down after his passing. There is also a Song Kee Fishball Noodle in Ang Mo Kio and another Song Kee Fishball Noodle in Eunos, both run by their relatives. There was also a Song Kee Fishball Noodle at Upper Serangoon Road started by the children of the late Mr Chua Keok Sip but was shut down in July 2016. The shop space is taken over by Finest Songkee's Fishball Noodle, run by a cousin that is also the owner of the original Song Kee Fishball Noodle in the food centre at Toa Payoh Lorong 5. 

The Song Kee Fishball Noodle that used to be at Upper Serangoon Road resurfaced after 8 months in a spacious coffee shop at Tembeling Road in Joo Chiat and is directly opposite Haig Girls' School, not too far from Dunman Food Centre. It is opened by Chua Soo Meng, 48, the elder brother, Chua Soo Chai, 47, the second brother and Chua Poh Seng, 45, the youngest of the brothers with Chua Mui Khim, 37, their younger sister and together, they wanted to keep their family tradition alive. 

The brothers and sister play a different role in running the business, their wives are in charge of taking orders and serving the food to the customers. Chua Soo Meng is mainly serving the food and making the drinks, Chua Soo Chai is the resident noodle chef and will be cooking along with Chua Mui Khim. Chua Poh Seng is the one making the 'herh keow' (fish dumpling). He has started making them at 21 years old at his late father's old stall. He insists that the skin has to be handmade as the quality would be compromised if making it using the machine, the skin might end up being too thick and it might even tear during the process. The fishballs are machine-made though.

It still tasted the same and it is, in my opinion, better than the Finest Songkee's Fishball Noodle that took over their vacated shop space along Upper Serangoon Road. The perfectly cooked noodles will then tossed together with their special chilli mix that is made of dried shrimp and buah keluak paste. A basic bowl of noodles is priced at $4 followed by $6 and then the $8 portion. A number tag will be given when you place your order and it will be served to the table later.

There is an ice cream counter at the corner of the coffee shop, it is named "Sng Gor", which means "ice cream" in Teochew and it is manned by Norman Chan, 42, their cousin. He used to run a catering central kitchen in Beijing and he was taught how to make ice cream by his Italian neighbour. A supplier is sourced to make those 25 flavours of ice cream based on his recipes. Some of the popular choices are Salted Caramel and D24 Durian, each scoop is priced between $3.80 to $2.80. You can have the option to have it with the waffle or their house-made cone. Local coffee and cafe style coffee are also available there. 

There is also a change in their operating hours, it is from 11.30 am to 9.30 pm and no longer from 6.00 pm to 1.00 am. They are still in the midst of monitoring the crowd levels and might adjust the operating hours if need be. Apparently, the parking is still an issue at this new location.

SONG KEE FISHBALL NOODLE

128 Tembeling Road SINGAPORE 423638

Operating Hours: 11.30 am to 9.30 pm (Daily)

Lau Hong Ser Rojak : the famous Rojak at Dunman Food Centre

Mr Lim, Khai Ngee, 56, is the owner of this unassuming hawker stall in this food centre. I have heard a lot about his Rojak. Some even said this is the best Rojak in Singapore and the waiting time could be at least an hour. Mr Lim is passionate and insists on using only the best and freshest ingredients. He still crushed and toasted the peanuts and not using those done in the factory just like most of the other stalls out there. He sources the best prawn paste from Penang and dried cuttlefish from Argentina. And, he is still making his own chilli paste.

I was there near 5.00 pm and seated somewhere near the stall, waiting for the signboard to be lighted up. He started exactly at 5.00 pm and I thought I was the first customer but there was already an order ahead of me. I waited. He looked up when he spotted me and asked for my order. I decided to go with a $2.00 portion. The prices are $2, $3, $4, $5 and $6 for Rojak with an option to add Fried Bean Curd for 0.30 cents, a piece of You Tiao for $1.40 and Century Egg for $1.00. There is also the option to add Dried Cuttlefish for $2, $3, $4, $5 and $6. He asked me to come back later. I waited at the empty table right in front of his stall. I observed how he diligently toasting those You Tiao and Tua Pok over the charcoal fire right at the corner of his stall. Then, he meticulously cut it up and mixed with other ingredients like turnip, pineapple, cucumber and even bean sprouts with the prawn paste. He works on it like a masterpiece. He even insists on doing so amidst a long queue in front of his stall. He brought it over to my table when it was done and he said thank you in Hokkien when I handed him the payment. 

The sauce is thick and its fragrance has been further enhanced by the chunky peanut sauce. The You Tiao and Tau Pok were nicely grilled for a light crispiness with a smoky aroma. This is definitely amongst the best Rojak in Singapore. They do accept calling in to place the orders in advance which contributed to an even longer waiting time but the wait is worthwhile though. 

If you are staying in Ang Mo Kio, there is a noteworthy rojak at the first coffee shop of Block 347 Ang Mo Kio Avenue 3, just a stone's throw from AMK Hub and is near the Ang Mo Kio MRT. This Uncle has been there for the past 15 years. He is equally passionately in serving the best Rojak, he is also painstakingly toasting the You Tiao and Tau Pok. If you requested for an extra level of spiciness, he has a special type of extra spicy chilli paste just for it.

LAU HONG SER ROJAK

281 Onan Road #02-14 Dunman Food Centre SINGAPORE 424661

Operating Hours: 5.00 pm to 1.30 am (Closed on Sundays)

The Wanton Mee in Joo Chiat

Which is your favourite amongst the few well-known Wanton Mee in Joo Chiat? Read my article on MAKANSUTRA about them.

The Return of ANG MOH WANTON MEE.

I have heard so much about this wanton mee. It used to be known as HONG MAO MIAN JIA (translated to be Ang Moh Noodle House) at a shop house along Joo Chiat Road. The brand name and shop house were sold to one of their biggest fan to continue the business. Many have since complained that the standard is no longer the same. 

This particular wanton noodle has got a large pool of die hard supporters that declared this wanton mee to be the best in the Eastern part of Singapore. 

I am a big fan of wanton noodle and have been going around eating from many different places but this is my first time trying out this highly raved wanton noodle.

I went with great anticipation. I was there at about 1 pm. I expected the waiting time would be a short one as there were only 2 other customers right in front of the stall. I went ahead to order for a basic plate of wanton noodle. 

I took notice of their operating hours. Their off day is on every Monday and they are operating from 7 am to 4 pm from Tuesday to Sunday.

I was handled a number tag and asked to come back later. 

The number given was 22 and they were serving number 7 then. I asked the Uncle how long would the waiting time to be. He said it should be around 25 minutes. 

I was only supposed to order when my number is called upon. I was taking the pictures when my wanton noodle is being cooked by the Auntie. Uncle was asking me. 'For advertisement ah?' I smiled and said, 'Many people were talking about your wanton mee.'

A substantial portion of egg noodle was nicely cooked to achieve the likable springiness at the right texture. It was served with a few slices of char siew and vegetable, too. The taste of those char siew was rather average. I understand they do not make their own char siew thus its standard is somewhat compromised. It tasted a bit dry with a slight sweetness. The char siew is not nicely caramerlized thus the smoky taste is lacking.

The spiciness is not too dominating but rather savory. The chilli tasted quite different from most wanton mee out there. I do think the saltiness is a little overwhelmed though accepted. It tasted quite difference from other wanton noodle. 

The soup tasted a little bland though with a rather slight taste of ikan belis. 

The wantons tasted rather old school. The filling is mainly well-seasoned minced meat wrapped in a thin slice of skin.

Now, do i think this is the best wanton noodle? The overall standard is good but not quite memorable. The noodle is good, wantons are not too bad either but i could not say the same about the char siew.

I have had tasted better ones. 

JOO CHIAT AH HUAT WANTON NOODLE

271 Onan Road

#01-05 Dunman Food Centre

SINGAPORE 424768