Just across the road from City Square Mall is a coffee shop housing a very popular Teochew noodle stall.
I have kiv-ed this stall at the same time as the braised duck rice stall because they are categorized under the same area. This noodle stall called Ah Hor Teochew Kway Teow Mee has since moved from the address (12 Verdun Road) recorded in my list.
According to Dr Leslie Tay, the old stall used to be under an elderly man in his 70s who had a penchant for long sleeved shirts with flowery prints.
However, when I was at their new location, the havoc uncle is no where to be seen. Instead, the cooking was done by a middle aged lady with a young man taking orders.
I placed an order for a $4 bowl of mee kia with the young man. As I waited for my noodle to be ready, I was assaulted by an outpouring smell of kansui (lye water) coming from the vat of boiling water used to blanch the noodles.
The finished bowl contained a medley of ingredients like bak chor, slivers of mushroom, fish cake slices and pork slices with two fish balls and two fish dumplings (herh geow) in the bowl of soup. Oh, and not forgetting the piece of prized tee po (flat sole fish).
Giving the bowl of mee kia a thorough toss, the concoction of sauces seems just enough to coat every strand of noodle. Thankfully, the kansui smell is not too apparent by now.
The mee kia is delightfully springy with a nice crunch but the star is undoubtedly their umami chili sauce made with pork lard, dried chili, hae bee and buah keluak. It had this alluring fragrance yet not too spicy.
The pork ingredients were fresh while the marinated mushroom is full of juices.
As I eagerly sink my teeth into the tee po, I find it way too hard for my molars. Take my advice, you need real teeth to handle it!
Oddly, the fish dumplings here are not like the regular kind I had. It does not have the translucent skin nor does it have that slimy coating. Even the texture feels somewhat coarse on my palate.
The two fish balls, on the other hand, were more palatable even though they were the generic, factory kind.
I have not tasted the older man's noodle before so I have no benchmark to compare it against but, my gut feeling tells me that his kung fu should be far more superior. Despite that, the chili itself warrants a repeat visit despite the shortcomings of the fish dumplings.
AH HO TEOCHEW KWAY TEOW MEE 亚河潮州粿条面
Kim San Leng Eating House
165 Kitchener Road
Singapore 208532
Business Hours
Thu - Tue: 7am - 3pm
Closed: Wed
Website: https://www.facebook.com/ahhoteochewmee/
Google Map: https://goo.gl/maps/uBcBMuK6JnZZJDWi8
According to Dr Leslie Tay, the old stall used to be under an elderly man in his 70s who had a penchant for long sleeved shirts with flowery prints.
However, when I was at their new location, the havoc uncle is no where to be seen. Instead, the cooking was done by a middle aged lady with a young man taking orders.
I placed an order for a $4 bowl of mee kia with the young man. As I waited for my noodle to be ready, I was assaulted by an outpouring smell of kansui (lye water) coming from the vat of boiling water used to blanch the noodles.
The finished bowl contained a medley of ingredients like bak chor, slivers of mushroom, fish cake slices and pork slices with two fish balls and two fish dumplings (herh geow) in the bowl of soup. Oh, and not forgetting the piece of prized tee po (flat sole fish).
Giving the bowl of mee kia a thorough toss, the concoction of sauces seems just enough to coat every strand of noodle. Thankfully, the kansui smell is not too apparent by now.
The mee kia is delightfully springy with a nice crunch but the star is undoubtedly their umami chili sauce made with pork lard, dried chili, hae bee and buah keluak. It had this alluring fragrance yet not too spicy.
The pork ingredients were fresh while the marinated mushroom is full of juices.
As I eagerly sink my teeth into the tee po, I find it way too hard for my molars. Take my advice, you need real teeth to handle it!
Oddly, the fish dumplings here are not like the regular kind I had. It does not have the translucent skin nor does it have that slimy coating. Even the texture feels somewhat coarse on my palate.
The two fish balls, on the other hand, were more palatable even though they were the generic, factory kind.
I have not tasted the older man's noodle before so I have no benchmark to compare it against but, my gut feeling tells me that his kung fu should be far more superior. Despite that, the chili itself warrants a repeat visit despite the shortcomings of the fish dumplings.
The eye-catching plate of fried tee po at the front of the stall.
AH HO TEOCHEW KWAY TEOW MEE 亚河潮州粿条面
Kim San Leng Eating House
165 Kitchener Road
Singapore 208532
Business Hours
Thu - Tue: 7am - 3pm
Closed: Wed
Website: https://www.facebook.com/ahhoteochewmee/
Google Map: https://goo.gl/maps/uBcBMuK6JnZZJDWi8
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