During my previous visit to Yishun Park Hawker Centre, I went to the wrong bak chor mee stall therefore, I am back again to look for the correct one called 51 Noodle House.
51 Noodle House is the collaboration between two young hawkers who already have their own respective food stalls at the food centre.
Rather than being business rivals, the two - Henry Yap from Ipoh Curry Noodle (#01-36) and Darren Teo from Seafood Pirates (#01-35) - teamed up to open another stall offering fusion bak chor mee with a Japanese element to it.
For the purists, they do have the traditional bak chor mee ($3.50) but I went for their signature noodle ($5.50) instead.
The signature noodle is served with a sous vide egg and their signature braised pork roulade, on top of the usual minced meat, pig's liver, meat ball and fish ball found in a traditional bowl of bak chor mee (okay, maybe not the fish ball).
If you want to, there is even the option to switch your regular mee pok or mee kia for Sanuki Udon which is specially sourced from Japan.
I opt for the mee pok which is tossed in a chili and vinegar-heavy dressing. The intensity of the spiciness and acidic flavor really hits the spot!
I am rather picky with my pig's liver. If it is too powdery or tough, I will not be able to force it down my throat. To my delight, the pig's liver here is cooked to my preferred doneness where it is still pink without any traces of blood.
The meat ball is quite generic but surprisingly, the bouncy fish ball wow-ed me with its flavor. I have not tasted such tasty fish ball for ages!
The thinly sliced braised pork roulade is hand tied, braised and flamed at the stall.
Unfortunately, it could not withstand the tossing and broke into pieces. Also, I could not taste the flavor of the roulade as it was coated with the egg.
On hindsight, I should have tasted it before I tossed the noodle.
As mentioned, I made the mistake of mixing everything in the bowl with the sous vide egg. I mean, I do like the egg itself but tossing everything with it masks the flavor of the other ingredients.
I should have just slurp up the egg in one gulp.
In tune with their Japanese fusion theme, even the soup had a shoyu taste to it which is a refreshing change from the usual pork based broth.
51 Noodle House is the collaboration between two young hawkers who already have their own respective food stalls at the food centre.
Rather than being business rivals, the two - Henry Yap from Ipoh Curry Noodle (#01-36) and Darren Teo from Seafood Pirates (#01-35) - teamed up to open another stall offering fusion bak chor mee with a Japanese element to it.
For the purists, they do have the traditional bak chor mee ($3.50) but I went for their signature noodle ($5.50) instead.
The signature noodle is served with a sous vide egg and their signature braised pork roulade, on top of the usual minced meat, pig's liver, meat ball and fish ball found in a traditional bowl of bak chor mee (okay, maybe not the fish ball).
If you want to, there is even the option to switch your regular mee pok or mee kia for Sanuki Udon which is specially sourced from Japan.
I opt for the mee pok which is tossed in a chili and vinegar-heavy dressing. The intensity of the spiciness and acidic flavor really hits the spot!
I am rather picky with my pig's liver. If it is too powdery or tough, I will not be able to force it down my throat. To my delight, the pig's liver here is cooked to my preferred doneness where it is still pink without any traces of blood.
The meat ball is quite generic but surprisingly, the bouncy fish ball wow-ed me with its flavor. I have not tasted such tasty fish ball for ages!
The thinly sliced braised pork roulade is hand tied, braised and flamed at the stall.
Unfortunately, it could not withstand the tossing and broke into pieces. Also, I could not taste the flavor of the roulade as it was coated with the egg.
On hindsight, I should have tasted it before I tossed the noodle.
I should have just slurp up the egg in one gulp.
In tune with their Japanese fusion theme, even the soup had a shoyu taste to it which is a refreshing change from the usual pork based broth.
Yishun Park Hawker Centre have developed its own app called the "Tuck Shop" that allow customers to make cashless payments.
Download the app to your mobile phone, top up your account with credits via the machines at the hawker centre and you can now pay for your meal by scanning the QR code on your screen with the scanner at the respective stalls.
You will receive both a hard copy receipt from the hawker and a digital one in your app. You will also be able to check your past transactions and monitor the credits you have left in your account.
The price for this bowl is $5.50 but I only had to pay $4.95 with 10% off simply by using the Tuck Shop app.
Download the app to your mobile phone, top up your account with credits via the machines at the hawker centre and you can now pay for your meal by scanning the QR code on your screen with the scanner at the respective stalls.
You will receive both a hard copy receipt from the hawker and a digital one in your app. You will also be able to check your past transactions and monitor the credits you have left in your account.
The price for this bowl is $5.50 but I only had to pay $4.95 with 10% off simply by using the Tuck Shop app.
51 NOODLE HOUSE 51 面屋
Yishun Park Hawker Centre
51 Yishun Avenue 11
#01-27
Singapore 768867
Business Hours
Thu - Tue: 7.30am - 8pm
Sat - Sun: 7.30am - 3pm
Close: Wed
Website: https://www.facebook.com/51Noodlehouse
Sat - Sun: 7.30am - 3pm
Close: Wed
Website: https://www.facebook.com/51Noodlehouse
Google Map: https://goo.gl/maps/kWyehdYvXScXHTn5A
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