Li Na Fishball Noodle : Bak Chor Mee cooked by an Indian

Jeevan Ananthan, 28, started the stall with May Leena Krishnan, 29, his fiancee, in August 2019. The stall is named after the Chinese name of Leena. He is likely to be the first Indian cooking Bak Chor Mee and Fishball Noodle in a coffee shop. There is an Indian-Chinese man serving the traditional Teochew-style Fishball Noodle in a coffee shop at Commonwealth Crescent. There is also a Chinese lady serving Malay-style Biryani at Circuit Road Food Centre. 

Jeevan used to be an Investment Banker for a few years and Leena was a Digital Marketer before deciding to start the hawker stall doing their part to preserve the hawker culture. Jeevan is the main chef and he was trained by an experienced hawker imparting the basic techniques to him. He developed the recipes for the braised mushroom, chilli paste, and the sauces. 

The menu consists of Mushroom Minced Meat Noodle ($3.50/$4.50), Signature Noodle ($4.50), Fishball Noodle ($3/$4) and Fishball/Fish Dumpling Soup ($3/$4). They also have handmade Her Giao (Fish Dumpling) Noodle for $3/$4 and $5, the Fish Dumpling is also available at $0.70 per piece or $2.00 for 3 pieces. 

I ordered the large portion of Mushroom Minced Mear Noodle and added 3 pieces of Fish Dumplings. It was served with a good portion of mee pok with braised mushroom, minced meat, sliced meat, and meatballs, topped with crispy lard and chopped spring onion.

My dining companion took a mouthful and said, "This is pretty good. The chilli and vinegar have a good balance. The texture of mee pok was cooked just right." He then took a piece of the Fish Dumpling and said, "Did they handmade it? It is surprisingly good." 

The queue was still long during lunch.

LI NA FISHBALL NOODLE

Block 116 Toa Payoh Lorong 2 SINGAPORE 310116

Operating Hours: 7.00 am to 7.00 pm (Closed on Wednesdays)

Kim's Kueh : traditional Teochew Kueh

This stall is started by Kim, a generation X hawker and there used to be another stall serving traditional Teochew kueh at Jalan Berseh Food Centre by another generation X hawker but it has already closed down. Both stalls cited the same reason for wanting to preserve the recipes handed down by their mother and grandmother for that traditional handmade kueh. Many of such stalls that started by the earlier generation have not been surviving mainly due to there is no one to take over. I usually come here for the traditional Png Kueh ($1.20) and Soon Kueh ($1.20). There are also Gu Chai Kueh ($1.20), Mixed Kueh ($1.20), Cabbage Kueh ($1.20) and Glutinous Rice ($1.50), the pan-fried ones are $0.10 extra per piece. 

While waiting for the order of Fried Hokkien Mee, I ordered one of each to share with my dining companion and bought another 4 more Png Kueh to pan-fry at home. The lady was kind enough to separate the dark sauce and chilli in a saucer when I told her that my dining companion prefers to have it plain. He tried the Png Kueh and said, "The glutinous rice is not as fragrance as I liked it. There is no taste of dried shrimp." I guess the main reason for omitting the dried shrimp is the cost. The price has to be kept affordable to survive in an aging residential estate. 

KIM'S KUEH

Block 18 Toa Payoh Lorong 7 #01-232 SINGAPORE 310018

Operating Hours: 7.30 am to 4.00 pm (Closed on Mondays)

Hokkien Man Hokkien Mee : amongst the best

Xavier Neo, 43, the owner, is a Hokkien man and he started this humble stall serving Fried Hokkien Mee in a coffee shop at Toa Payoh on 10 August 2019. He is running the stall with his wife, Alice Lai, 46. The yellow signboard printed with "Hokkien Man Hokkien Mee" and a portrait of Xavier on it is quite a catchy one. A friend told me about this stall and he urged me to try. I heard about the long waiting time and was a bit reluctant to queue. He sent me a message just a couple of days ago, telling me that the standard dropped a bit and there is no more queue. The waiting time used to be about 1.5 hours during lunch when they just started. 

Xavier was formerly a sous chef of Les Amis, a two-Michelin-starred fine dining restaurant at Shaw Centre and he left in 2007. He also worked with Billy Bombers, White Rabbit, Novus as well as Resorts World Sentosa. Alice used to be an Administration Manager at the National University of Singapore. Xavier went around eating Fried Hokkien Mee from different stalls before coming up with his own recipe. He put in special efforts to source for the ingredients, from the yellow noodles to prawns and squid. Alice acquired the recipe for the chilli from her auntie that used to run a Nasi Lemak stall at Holland Drive and she tweaked it slightly. The prawn stock is made using prawn heads and pork bone then slow-cooked for at least 3 hours. His usual day starts as early as 5 am and ended around 7 pm. 

Alice was at the counter, taking and managing the orders When I was there during lunch on Friday. I asked, "How long is the waiting time?" She replied, "About 15 minutes or so." There are 3 sizes, priced at $5, $6 and the largest portion at $8. I decided to go with the $6 portion and a  handmade wooden number tag is given after paying. The number will be displayed on the electronic number board system when it is ready for collection. Please note that the queue numbers displayed are not in the running sequence. 

I waited for slightly more than 10 minutes before seeing the number flashed to indicate it is ready. It was served on a disposable styrofoam plate with calamansi and sambal chilli at the side. My dining companion tasted the chilli before mixing it into the noodles, he said, "The chilli is quite good, not too spicy and there is a slight hint of sweetness." The well-simmered noodles were cooked in a mixture of lard oil and vegetable oil and it was less oily. 

The texture was not as gooey as compared to the Geylang Lorong 29 Charcoal Fried Hokkien Mee and not much eggy taste. The Fried Hokkien Mee was nicely braised to be slightly wetter, consisting of the yellow noodles and thick bee hoon with ingredients like sliced pork belly, prawns, egg, beansprouts, and chives. My dining companion said, "The flavor of lard oil is there but no wok fragrance though." I think the frying technique is still somehow lacking thus it did not manage to infuse the noodles with the desired smokiness. He also said, "This is definitely better than that Xiao Di Fried Prawn Noodle at Serangoon North." 

I heard that you can call in to order it in advance for taking away as well as dining in. The queue is much shorter now so there is actually no need to place an advance order. Though this is a simple plate of Fried Hokkien Mee, it is a familiar dish that most of us grew up eating. It was overall quite tasty as the prawn broth was noticeably good but it will take a little longer to actually perfect it and it is getting there. It definitely has the potential to be the best. 

HOKKIEN MAN HOKKIEN MEE

Block 18 Toa Payoh Lorong 7 1913 Coffee Shop SINGAPORE 310018

Operating Hours: 10.00 am to 2.30 pm (Closed on Mondays)

UPDATE: They have moved to Block 19 Toa Payoh Lorong 7 #01-264 SINGAPORE 310019 from 19 January 2019. 

Hao Kee Seafood Deluxe at Toa Payoh North

Jeremey Tan, 37, the owner is running the stall with his wife. We went on a Sunday, the coffee shop was really quiet and there was just another table ordered some dishes from the stall. While looking at the menu board, I was greeted by the wife. I decided to go ahead with ordering the Chao Tah Bee Hoon ($6) and Chye Poh Hor Fun ($5). Both dishes were served at the same time. 

Chao Tah Bee Hoon, the "burnt" bee hoon, was a little disappointing. I could not actually taste the wok fragrance nor the smokiness though the pile of bee hoon was nicely charred. There were pieces of prawn, sotong and bits of fried lard embedded within. The first impression was that the bee hoon though dry, it did not taste as crispy as it was expected to be. The underneath of the bee hoon was quite greasy, it was a little overwhelming after a few mouthfuls. 

Chye Poh Hor Fun, a Teochew classic, did not fare too well though slightly better. The wide rice noodles were nicely stir-fried but not enough to infuse the charred flavor. The taste of chye poh (preserved radish) was not too distinctive, it would be nicer if they added a bit more chye poh and less greasy. There were other ingredients like egg, bean sprouts, and greens.

HAO KEE SEAFOOD DELUXE

Block 203 Toa Payoh North #01-1097 SINGAPORE 310203

Operating Hours: 11.00 am to 2.00 pm / 5.00 pm to 10.30 pm (Closed on Tuesdays)

Potong Curry Rice . Porridge . Fish Head

There was still a queue even after 2 pm and I decided to join in. When it was my turn to order, I opted to have fried pork chop, curry chicken and stir-fried shark fish for $5.50. The choices were nothing fanciful, the taste was simple yet satisfying that reminded me of home.

Though not like the best tasting curry rice that I have tasted, I find comfort in it. 

PATONG CURRY RICE . PORRIDGE . FISH HEAD

Block 210 Toa Payoh Lorong 8 #01-58 Toa Payoh Lorong 8 Food Centre SINGAPORE 310210

Hai Kee Seafood : comfort food

This was one of the stalls with a long queue during lunch on a weekday. Most of these customers were likely to be the office workers working nearby. Though the queue was quite long, it moved rather quickly. I did not wait for too long to order the 2 Combination Soup ($4.00) that listed as item number 6 on their signboard and I wanted it with rice ($0.50). I was asked to try this stall by a friend after I posted a review on another stall serving seafood soup at Eunos Crescent Food Centre. 

Most of the tables were taken up during lunch. As I was alone, I had to carry the tray and walked to the other end of the food centre to find a table. 

The 2 Combination Soup consists of sliced fish together with the fried ones and a generous amount of lettuce. The clear soup was lightly flavored and those slices of fish tasted relatively fresh, it went well with rice. I would likely eat it again when I am in the vicinity. 

HAI KEE SEAFOOD

Block 210 Toa Payoh Lorong 8 #01-18 Lorong 8 Toa Payoh Food Centre SINGAPORE 310210

Xin Heng Hong Mushroom Minced Pork Noodle : a new found favorite

A friend told me about the Bak Chor Mee from this particular stall and it reminded him of the already closed Joo Heng Mushroom Minced Pork Mee at AMK 628 Food Centre when he first tried it. The stall is manned by an Auntie solely. She looked up while cooking and asked for my order. I told her that I wanted the larger portion of Mushroom Minced Pork Noodle ($3/$4) with additional braised mushroom and liver for $6. There were another 2 customers in front of me and both of them ordered the Pork Ribs Noodle ($3/$5). I decided to order a portion of Pork Ribs for $3 and I asked to have it served separately. There are also choices of Fishball Noodle ($2.50/$3.00) and Mini Pot Noodle ($4/$5). I opted to have it with mee pok. 

While waiting for my order to be ready, I said, "A friend recommended your Bak Chor Mee so I travelled from Ang Mo Kio to here. He mentioned that the liver is nicely cooked. Most stalls usually sliced it too thin and cooked it for too long so it is not nice." I asked, "What time do you usually closed?" She replied, "I usually close around 2 pm but often earlier on weekends." She also said, "I am here as early as 4 am to start the preparation so I can open at 7 am. My husband usually sends me here from Seng Kang and he will come over to fetch me when I am done." She continued to say, "This stall is handed down to me and it has been around for more than 20 years."

It tasted close to Joo Heng Mushroom Minced Pork Mee but not as saucy. I will try having it with extra chilli next time. The perfectly cooked noodles were served with minced meat, fishball, liver, braised mushroom and a handful of bean sprouts, topped it with some shredded lettuce and red leaf lettuce. My dining companion said, "Wow, they actually served it with the "atas" lettuce that normally uses for salad, this is quite unusual." He then took a mouthful, nodded his head and said, "This is nice." I particularly enjoyed the braised mushroom and liver. 

The pork ribs were soft and it was served with branched beansprouts. My dining companion said, "I took notice that most of their customers actually ordered the Pork Ribs Noodle when I was here the previous times."

It was also served along with a bowl of lightly flavored soup that garnished with chopped spring onions.

Though not as popular but this is definitely better than the Lai Heng Mushroom Minced Meat Noodle. The best thing is I do not have to wait for 45 minutes just to eat it. 

XIN HENG HONG MUSHROOM MINCED PORK NOODLE
Block 210 Toa Payoh Lorong 8 #01-19 Lorong 8 Toa Payoh Food Centre SINGAPORE 310210
Operating Hours: 7.00 am to 2.00 pm (Closed on alternate Tuesdays)

Sweet Heart Dessert : Sardine Puff and Potato Puff, must-try

A friend recommended the Sardine Puff and Curry Puff from a dessert stall at Toa Payoh Lorong 5 Food Centre. He did not recommend any of those desserts on the menu but just the puffs. I was there at about 1 pm on a Friday but the Sardine Puff have already sold out, left with the Potato Puff and Fried Popiah. The homemade Curry Puff and Sardine Puff are 3 pieces for $2, the homemade Popiah is $1 each. I was asked to self-service when the lady noticed me. I took 3 Potato Puffs and 1 Popiah for $3.00. The same friend mentioned that Sardine Puff is actually much better. 

My dining companion took a bite of the Potato Puff and he nodded his head, said, "This is simple and nice. It tasted warm and the crust was crispy."  He actually prefers this to those by Epok Epok Central at Eunos Crescent Food Centre. 

This is easily one of the better Potato Puff that I have eaten. It does not need to have egg or some fanciful fillings, this is good enough for me.

I went back for the Sardine Puff today. There were some left at 1.30 pm and also some Potato Puffs but no more popiah. I decided to go with 3 Sardine Puffs and 3 Potato Puffs. There were some customers ordering their hot desserts at that time.

My dining companion took a bite of the Sardine Puff and said, "I still prefer the Potato Puff a bit more. The puff is value for money though, it is packed with sardine filling. I do not think you can get another at this price elsewhere." I actually liked the Sardine Puff though, the filling was generous with a very mild spiciness, which is nice.

SWEET HEART DESSERT

Block 75 Toa Payoh Lorong 5 #01-06 Toa Payoh Lorong 5 Food Centre SINGAPORE 310075

Che' Rose Nasi Padang : Chicken Rendang

I have walked past this stall many times but never really thought of trying. The "probably the best Rendang in Singapore" on their signboard has managed to catch my attention though. This stall used to be at Toa Payoh Lorong 2 before moving to this coffee and it has been here for a few years. Che' Rose, the founder, has been selling Nasi Padang since 1968, using the recipes that handed down from her grandparents. Her son and his wife are planning to take over the stall. 

We were there for lunch on a Sunday and most of their dishes have already finished. I asked, "Chicken Rendang is the popular dish here?" The lady smiled and nodded. She wanted to give me a chicken drumstick but I asked for a bigger piece so she suggested that I should take the breast part. There were not many choices left so I went with a Sambal Egg and Ikan Belis with peanuts. She added a bit of achar, too. I paid $6.00 for it.

The Chicken Rendang is the dry version, the rendang sauce is only added to the fried chicken when is about to be served. My dining companion said, "It is not bad but I do not think this is the best Rendang in Singapore." It was slightly tough as it is usually so from the breast part. The sauce somewhat reminded me of curry sauce that has a mild spiciness. I have not tasted another Chicken Rendang to actually compare but this particular one was not quite memorable. The Sambal Egg and the Ikan Belis with peanuts were just normal. I might just come early someday to try the other dishes that were not available on that day. 

CHE' ROSE NASI PADANG

Block 128 Toa Payoh Lorong 1 #01-811 SINGAPORE 310128

Operating Hours: 7.00 am to 3.00 pm (Closed on Fridays)

Lai Heng Mushroom Minced Meat Noodle at Toa Payoh

They have recently moved from Block 51 Toa Payoh Lorong 6 to the current location. I was there slightly after 1 pm on a weekday for lunch. I was told that their mee pok and mee kia have already sold out and left with just mee tai mak, bee hoon and yellow noodles. Almost all of the tables at that coffee shop were taken up at that time. I decided to go with the $5 portion of yellow noodles. There is also the $4 and $6 portion available. I was given a number tag after making the payment. I waited for more than 35 minutes before seeing my number displayed on the LED panel.

Each bowl is served with pieces of lean meat, liver, minced meat and a handful of braised mushroom. The presentation reminded me of Joo Heng Mushroom Minced Pork Mee at AMK 628 Food Centre that I used to queue for 30 minutes or so for 3 to 4 times per week before that stall closed down quite suddenly. A friend mentioned that the Uncle retired due to injuries to his hands. I have tried some of those famous Bak Chor Mee including the Michelin starred Tai Hwa Pork Noodle and Seng Kee Minced Meat Noodle but I have yet to find another one that is as good. 

After tossing it, the pool of watery sauce consisting the chilli and vinegar beneath the pile of yellow noodles was still there. Apparently, the sauce was too thin to be able to coat the noodles well. My dining companion took a mouthful and pushed it away right after. He said, "No. I do not like it. The yellow noodles do not go well with the sauce and it was also a little too spicy for me." I did not request for extra chilli to be added when ordering. The ingredients were relatively fresh, particularly the nicely cooked liver and the braised mushroom.

That bowl of soup was from the pot that they used to blanch the minced meat, lean meat and liver. 

The average tasting of this Bak Chor Mee somehow did not quite justify the long waiting time. Amongst the many reasons behind the long queue of such a stall, it might not be just the food or even the service, it might also be the sentimental attachment. Another possible reason is this could be the best alternative for Bak Chor Mee in this area. There were some suggestions found online, someone recommended that should try the Kway Teow Soup instead and other suggested ordering mee tai mak with an extra amount of chilli. I might just try it again if the waiting time is much shorter as I liked the braised mushroom.

LAI HENG MUSHROOM MINCED MEAT NOODLE

Block 73 Toa Payoh Lorong 4 #01-611 SINGAPORE 310073

Operating Hours: 8.00 to 4.00 pm (Closed on Wednesdays)

Chef Kang's Noodle House : the "atas" wanton mee

Chef Ang Song Kang, better known as Chef Kang, the owner of 1-Michelin-starred Chef Kang at Mackenzie Road has opened Chef Kang's Noodle House, a hawker stall in Toa Payoh in September. The stall is located in the canteen of Jackson Square selling Wanton Mee. He is working along with Winson Moo, 28 and Frankie Moo, 24, both of them are brothers, from Ipoh, a city in northwestern Malaysia and has been working in Chef Kang for a while. The menu is simple and there are only 3 items on it, Noodle with Char Siew & Wanton ($5), Noodle with Shredded Abalone, Char Siew & Wanton ($10) and Char Siew ($10). There is only the dry and no soup version.

We were there at about 12.30 pm and there were just another 3 customers in front. We ordered 2 portions of the Noodle with Char Siew and Wanton for $5 each. The same dish is priced at $18 in his 1-Michelin starred restaurant. Chef Ang was there but it was cooked by Winson then handed over to the chef to top it with slices of char siew and some green before serving. A bowl of soup with 2 pieces of shrimp wantons is served along.

The jook-sing mian, also known as bamboo pole noodles are specially imported from Hong Kong. It is made using the traditional method of riding a bamboo log to press the eggs, flour and other ingredients together. It is not commonly found even in Hong Kong as there is only a handful still making their noodles in this traditional manner. The noodles are the best part of the dish, it was cooked al dente, contributing to its springiness and elasticity before tossing in the soy-based sauce. 

We did not like the char siew. My dining companion said, "It tasted a bit dry and slightly tough as it was quite lean but the fatter part was nice, though still not as nice as those from Roast Paradise." Though nicely-charred, somehow it was not as flavorful with not a bit of smokiness detected though they roasted it using a charcoal oven.

The flavor is quite monotonous and also a little overpowering. My dining companion that does not like chilli actually added a bit of it into his noodles. He said, "It tasted better with chilli. With just soy sauce, the taste was rather flat. Unlike some of the others that added sesame oil to enhance the flavor."

The 2 wantons were of the average-sized, it consists of the pork filling together with prawn, some black fungus and bits of water chestnut. The filling was not well-seasoned thus it tasted a little bland. The milky soup is pork-based and tasted a bit like the tonkatsu soup for ramen. 

When ordering, my dining companion actually requested for an extra amount of those pieces of crispy lard. He said, "They only gave me this much. It did not taste as fragrant and crispy as I liked it to be anyway."

Though not the best Wanton Mee that I have eaten, I would not mind eating it again if there is no queue. I am just glad that I did not queue 2 hours just to eat this.

CHEF KANG'S NOODLE HOUSE

11 Toa Payoh Lorong 3 Block A Jackson Square SINGAPORE 319579

Operating Hours: 8.30 am to 4.00 pm (Mon to Fri) / 10.00 am to 2.00 pm (Sat & Sun)

Chop Chop Western Grill & Pasta : Takoyaki Chicken Cutlet

They used to be in a coffee shop at Kallang Bahru before moving to the current location. I was greeted with a smile when ordering at the counter. I decided to go with Chicken Cutlet ($6.50). The friendly chap at the counter asked, "What sauce do you want it with?" He said, "Why not try the Takoyaki sauce that we have newly created?" I asked, "Is it really nice?" He said, "I can guarantee. You have to add $1 for that sauce though. I will refund that $1 if it is not nice." I was asked to choose the side dishes and I opted for the mashed potato. 

I was given a buzzer after payment. It buzzed a while later, I went to the counter for collection. The same chap asked, "Have you collected your soup yet?" He pointed to the pot placed at the corner of the counter. I bought the food to the table and came back for the soup later. I took a bowl, lifted the cover of the pot and used the ladle for scooping the soup.

The deep-fried chicken cutlet was drizzled with mayonnaise and takoyaki sauce then topped with bonito flakes. My dining companion said, "It actually tasted just like Takoyaki and those who love this Japanese street snack might like it. " He also said, "I did not expect they serve the mashed potato with black pepper sauce, it tasted just strange."

I did not really like the chicken cutlet with takoyaki sauce but it is not bad enough to actually ask for the $1 refund. I did not manage to finish that bowl of free soup, it tasted like a carrot based vegetable soup.

My dining companion said, "It actually tasted better than the other Western food at Upper Thomson." There are many Western food stalls around but so far, none is actually as good as the TCB Grill over at Jurong East. Their grilled chicken chop is one of the best around.

CHOP CHOP WESTERN GRILL

Block 126 Toa Payoh Lorong 1 SINGAPORE 310126

Operating Hours: 11.30 am to 9.30 pm (Daily)

Que : Vietnamese food

The word "Que", meaning "hometown" in Vietnamese, is the stall name of this humble Vietnamese stall in a coffee shop nestled in the heartland of Toa Payoh Lorong 1, near to the food centre. It is manned single-handedly by a lady. She was originally from Vietnam but moved to Singapore about 15 years ago. I would not be able to tell that she is not a local as she did not speak with a foreign accent. She started this stall in January 2018 using the recipes from her mother to preserve the authenticity of these Vietnamese dishes. It is indicated on their signboard that "No MSG No Preservative" added to their food. 

I decided to go with Banh Mi ($6.50), there are the choices of beef and pork, I decided to go with the beef. I also ordered the Fried Spring Roll ($4.50) to share with my dining companion. Their most popular dishes are actually Bun Cha and Pho which I did not order. I might just try it next time. 

The lady boss served it to my table even though a buzzer was given to me when I ordered earlier. She asked, "Are you a blogger?" I was slightly taken aback as I was rather sure that she did not see me taking pictures of her stall. As I was not too chatty at that time so I replied, "No. We just happened to walk past the stall". I was actually looking for a Western food stall. She said, "Oh, really?" She handed me the chopsticks and walked away. I would have said yes if I knew I was captured by the CCTV that is installed above the signboard as I only realized it when going through the pictures much later.

Banh Mi is actually a Vietnamese baguette, it consists of thinly-shredded beef with pickled cucumber and shredded carrot sandwiched between the lightly toasted baguette then topped with cilantro. My dining companion said, "The baguette tasted fresh and soft though the overall flavor did not quite stand out."

My dining companion took a bite of the fried spring roll and said, "This is quite nice and there is actually minced meat in it." It was quite flavorful, nicely fried to the desired crispiness and not overly greasy, served along with a vinegar dipping sauce. 

We were quite impressed by the standard of the food here and quite enjoyed it, especially the Fried Spring Roll. 

QUE

Block 125 Toa Payoh Lorong 1 #01-523 Johnson Eatery SINGAPORE 310125

Operating Hours: 11.30 am to 4.00 pm / 5.00 pm to 9.00 pm (Closed on Tuesdays)

Good Year Local Hainanese Chicken Rice Ball at Toa Payoh

Mr Hoo, 72, took over the stall from his father-in-law about 60 years ago. This is one of the 2 stalls that are still serving chicken rice balls. It is located at Toa Payoh Lorong 1, right next to Braddell MRT. The other stall is Hainan Chicken Rice Ball located in a coffee shop along Dickson Road in Jalan Besar. There used to be around 10 stalls serving chicken rice balls along Jalan Besar. Mr Hoo and his wife are both Hainanese and their stall has been around for about 80 years. They were at Jalan Besar before moving to the current location for more than 30 years now and they are still using traditional cooking methods. The stall is named "Good Year" to symbolize "more good years." Traditional rice balls still serve to preserve the Hainanese culture and its authentic taste.

I was there at about 11.30 am on a weekday and there was no other customer at the stall. The lady boss was there to take my order. I asked, "Can I have the mix of white and roasted chicken with the rice balls?" She said, "Can. Do you want bean sprouts?" I nodded my head and asked, "Should be able to finish, right?" She just smiled. If I remember correctly, I paid $6.50 for everything. The condiments are available at the counter for self-service. I only took a saucer of chilli. It was ready in a bit and placed on the tray. 

I was served breast meat for both, it was tender and quite moist. The white chicken is a slightly better choice as it was more flavorful. 

The stir-fried bean sprouts was a good choice. There was a big plate of it on the shelf. The lady boss just scooped it from there and served on the plate before placing it on the tray.

The chicken rice balls are often eaten during special occasions like Lunar New Year, Qing Ming and birthdays. It is known as "Fan Zhen" (饭珍) in Hainanese, which represents family reunion. It is cook over a controlled fire with ingredients like chicken stock, ginger, pandan leaves. The rice ball is mold using hot rice into a round ball at about 120 grams, about the size of a tennis ball and using the combination of young rice and old rice for the texture and bounciness. They are still doing it by hand as the machine is not able to press the balls tight enough using a recipe that has been handed down from the first generation.

The traditional method of enjoying the rice ball is to eat it with hands as it is supposed to taste better. The rice balls were densely molded, the rice grains were partially mashed and it had a rather mild taste of the chicken broth, it did not crumble even when biting upon. It was moist and not greasy. They also serve the rice on the plates.

The chilli, as well as ginger paste, are still handmade. The texture of chilli is slightly runny to go better with the rice balls, the level of spiciness is rather mild with a hint of ginger.

The flavorful soup is served with groundnuts and chicken feet. 

It is delighted to see this elderly couple still have so much love for serving this authentic Hainanese dish and wanting to preserve the culture. 

GOOD YEAR LOCAL HAINANESE CHICKEN RICE BALL

Block 111 Toa Payoh Lorong 1 #01-366 Chang Cheng Mei Wah Coffee Shop SINGAPORE 310111

Operating Hours: 10.30 am to 7.30 pm (Closed on Fridays)