[CLOSED] Mr Lorbak at Hougang

William Liou, 31, the owner, first started it in a coffee shop in early 2017 at Bedok North before moving to Ubi Avenue 1. He subsequently started another stall at Hougang Street 21. He has also recently started House of Happiness, a stall in a coffee shop along Bedok Road serving claypot rice. Willaim used to be a Group General Manager of a restaurant and he has a diploma from SHATEC. He was inspired by his mother as she used to run a rojak stall in Tampines. He is using a recipe from his mother. 

We went to the stall at Hougang for dinner. This stall is not just selling Lor Bak Rice ($4.50), also known as Braised Soya Sauce Pork Rice but also Braised Pig's Trotter ($7.00), Braised Chicken Wing Rice ($4.50), Minced Pork Porridge ($3.50), Minced Pork Pau ($2.50), Oyster Vegetable ($1.50) and Side Dish Combo ($2.00) consisting braised mushroom, tau pok, braised peanuts and preserved vegetable. We decided to go with Braised Chicken Wings Rice and Braised Soya Sauce Pork Rice together with a Side Dish Combo. The friendly auntie that took my order, asked, "Do you want Oyster Vegetable? the vegetable is very nice today." And, She said, "I do not have enough black fungus so I will be giving you more pieces of braised mushroom."

The Braised Chicken Wing Rice consists of 2 pieces of chicken wings, braised mushroom, braised egg, and black fungus placed on a pile of white rice drizzled with braising sauce. My dining companion, said, "It is not as flavorful as its look."

The Braised Pork Rice consists of a piece of braised meat that was cut in a few piece, a hard-boiled egg, braised mushroom, and black fungus. My dining companion said, "This is better than the braised chicken wings." I have tried when the stall was manned by William at Ubi Avenue. Somehow, it was much better than. 

The only item that I liked of the Side Dish Combo was the braised mushroom, the rest tasted just mediocre. 

Though not the best, this simple taste is homely and comforting.

MR LORBAK

Block 212 Hougang Street 21 #01-349 SINGAPORE 530212

Operating Hours: 12.00 pm to 8.00 pm

Fa Ji Dessert : traditional desserts

This is a popular dessert in Kovan Food Centre, though no queue but there is a constant flow of customers. There is a notice, saying, "Dear customers, please tell us if it is not nice to eat and please tell your friends if it is good. Making a complaint, call 97559813".

There was an elderly Uncle in front of me, the stall lady recognized him and asked, "Tau Suan?" I decided to have Red Bean with Corn ($2.30) and my dining companion went with Soursop Jelly ($2.30).

Red Bean with Corn ($2.30) is made up of a pile of shaved ice topped with sweet corn and red bean with condensed milk. It is such a simple pleasure. 

Soursop Jelly ($2.30) consists of shaved ice, ice jelly, tadpole jell,  and soursop. This is a refreshing choice for thirst quencher on a hot day.

FA JI DESSERT

209 Hougang Street 21 #01-47 Kovan Food Centre SINGAPORE 530209

Operating Hours: 7.00 am to 9.45 pm (Daily)

Punggol Noodles : the one-armed hawker legend

Mr Yee Meng Yong, 55, the owner, he lost his right hand in an industrial accident in 1984 at the age of 21. Another setback was the loss of his wife in 2008. He has been cooking with just his left hand for 22 years to raise his family. It used to be a noodle stall in Punggol Road near to St Anne's Church. It was only $1.20 for a bowl then in 1985. It moved to Kovan Food Centre then to Block 210 Hougang Street 21 before moving to its current location in October 2011. That is why the stall is known as Punggol Noodles even though they are located in Hougang. 

There are different types of Teochew-style Minced Meat Noodles from $3 to $3.50 as well as side dishes like Braised Intestine ($2), Teochew Meatball Soup ($2/$3) and Vegetable Soup ($2) on their menu. There is also Teochew Handmade Meatball paste at $12 per box for ordering, each box can be made into about 30 meatballs. 

I decided to go with Minced Pork Noodle ($3.50) and a bowl of Teochew Meatball Soup ($2). Their signature handmade meatball is as big as a ping pong using minced meat, fish and deep-fried sole fish as its main ingredients. Uncle started making it when he took over the stall from his father in 1995, it was handed down to his parents from his grandfather. He was forced to do the cooking due to circumstances. 

He asked, "Do you want pork liver? Do you want it with bean sprouts?" Uncle is cheerful and rather friendly. He went swiftly ahead to blanch the pork liver, lean meat, minced meat and the meatballs in the boiling water before dished up and placed them in 2 bowls. The assistant ladled the soup into the bowls thereafter. He quickly tossed a portion of noodles in the boiling water and started to prepare the sauce mixture in a bowl, he then balanced the strainer with his amputated right arm while stirring it using his left hand before placing the blanched noodles into the bowl and topped it with braised mushroom. It left me feeling amazed.

I was delighted that those slices of pork liver were cooked to a perfect tenderness. I noticed that the soup was lukewarm so as not to continue cooking those liver in the bowl. The soup was lightly flavored with a hint of natural sweetness. The noodles were cooked well to retain its springiness. The well-flavored meatballs were not overly starchy coupled with the desired bounciness and a notable flavor derived from the dried sole fish. It tasted unique and different from the other meatballs. 

I am definitely coming back for the braised intestine that I did not get to taste it this time and I will go for additional ingredients when ordering the Minced Pork Noodle again. 

PUNGGOL NOODLES

Block 105 Hougang Avenue 1 #02-24 Hainanese Village Food Centre SINGAPORE 530105

Operating Hours: 8.00 am to 3.00 pm (Closed on Mondays and Fridays)

Fat Monkeys : deep-fried Burger, worth a try

This Western food stall that started in November 2017 is located in the same coffee shop with the famous Punggol Nasi Lemak along Upper Serangoon Road. The stall was closed when I reached at 5 pm though it is stated on their Facebook page that they start at that time. Then, I checked with the Uncle at the drink stall and I asked, "Do you know whether that Western food stall is opening today?" Uncle replied, "Fat Monkeys ah? they usually start at 5.30 pm." If it is so then why they did not update it on their Facebook?

I came back at 5.30 pm and they were still not ready. I asked, "Are you opening anytime soon?". The tall chap nodded. I stood in front of the stall and waited for another 5 minutes or so and they were still not ready. I waited for another couple of minutes before the same chap asked me, "What would be your order?" which I replied, "The Da Bomb and Fried Mac & Cheese." He asked, "For the Da Bomb, chicken or beef?" I decided to go with the beef. He said, "You need to wait for at least 20 minutes." I was given a buzzer after paying up and it buzzed in about 15 minutes. The Da Bomb was ready first and I waited for another 5 minutes or so for the Fried Mac & Cheese. 

The Da Bomb ($13.90) is a deep-fried burger served with shoe-string fries and salad. When I read about this deep-fried burger, I was expecting a typical burger, battered then deep-fried but it is not so. In fact, it is more like a pastry that consists of a thick patty with bacon strips and cheddar cheese with BBQ sauce. Though gimmicky, it was nicer than expected. 

The Fried Mac & Cheese ($4.00) came in 2 pieces, nicely breaded then deep-fried in the shape of a ball that closely resembled the usual fried mashed potato ball. When collected and walked past the drink stall, the friendly uncle asked, "How much is it?" I said, "$4.00 for 2" and he replied, "That's quite cheap as they are quite big." My dining companion commented that it was a bit too saltish and it did not have much cheese flavor though it seemed there was quite a generous bit of cheese in it. 

While eating, my dining companion asked, "It stated on their signboard that the stall is established by two pui puis (fat people) but the 2 guys at the stall are not fat enough to be called pui pui." And, I could not help but laugh out loud. 

Overall, the food was not too bad but the service could be friendlier though.

FAT MONKEYS

965 Upper Serangoon Road SINGAPORE 534721

Operating Hours: 5.00 pm to 12.00 am (Sun, Tue to Thu) / 5.00 pm to 2.00 am (Fri & Sat) 

(Closed on Mondays)

Simon Road Fried Oyster : Lost & Found

This stall has been around for more than 30 years, they started in this coffee shop at the corner of Simon Road before moving to the coffee shop next to it when this coffee shop was undergoing renovation. Mr Lim Seng Hong that started this famous hawker stall has passed away during the Chinese New Year in 2017. Mr Lim Poh Pin, 46, his son, has taken over the stall and he restarted it at the same coffee shop where they first started. He did not get to cook much when his father was still around though he has been helping out since he was 18 years old. His father insisted on doing the cooking himself and leaving him to serve the customers.

Mr Lim looked up while cooking when I was there to order. He said, "Order here and paid first, it will be served to your table." I decided to go with the $8 portion, there are also the $6 and $10 available. He has also included Fried Kway Teow for $4 and $5 as well as Fried Carrot Cake for $3, $4 and $5 on the menu.

It tasted quite familiar, the eggs and starch were evenly crisp and the oysters were quite fresh but missing the smoky flavor. It was not bad, though not quite on par with the standard of his father yet, it is definitely getting there. Nonetheless, it is still amongst one of the better ones around. 

When walking past him when leaving the coffee shop, I said, "好吃 ." He smiled.

SIMON ROAD FRIED OYSTER

941 Upper Serangoon Road SINGAPORE 534709
Operating Hours: 11.00 am to 9.00 pm (Closed on Mondays)