From far, you would have thought that this stall at Yishun Park Hawker Centre sells ban mian as the words 手工面 (handmade noodle) took centrestage on the signboard in a very large font size.
However, as soon as you come nearer, you will realize that the stall's real name is the one on the left-hand side in a smaller font that reads 一口麵 (One Mouth Noodle).
But, the biggest surprise is, the stall does not sell ban mian at all. Instead, they sell Hong Kong-styled wanton noodle.
And the best part? The stall owner actually makes his own egg noodle, a skill which he picked up from his father and that is what the "手工面" on the signboard refers to.
There are three pieces of wanton in the soup (which I transferred to the plate for the photo shoot).
Taking a bite out of one, I realized that there is no minced meat in it at all. The shrimp wanton is literally shrimp wrapped in the wanton wrapper with nothing else.
The wrapper is smooth and luscious while the shrimp fresh and crunchy. The glutton in me wished the shrimp is larger though.
The stall roasts their own char siew instead of getting ready made ones from the supplier.
Sliced in fairly thick chunks, the char siew is reasonably well-roasted with a nice color and charred bits on the exterior. The cut used is rather lean but fortunately not tough and dry.
For some reason, there is a bitterness in the soup which I could not bear to take another sip of. I wonder what is the ingredient that give off such a aftertaste? Could it be kelp?
As mentioned, the highlight is their handmade egg noodle which the stall owner make from scratch at the stall every afternoon. It is rare to find noodle stalls that still make their own noodle yet One Mouth Noodle persist in doing so and that deserves a salute from me.
I guess the result speaks for itself as the thinner than usual mee kia is delightfully springy with a lovely bite. I find the sauce rather light but I wonder was it a deliberate move so it does not overshadow the eggy fragrance of the noodle?
For a wanton noodle stall that makes their own char siew and noodle, $4.50 is a fair price to pay and I am glad the young towkay is keeping traditions alive.
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 track your past transactions and monitor the credits you have left in your account.
The price for this bowl is $4.50 but I only had to pay $4.05 with 10% off simply by using the Tuck Shop app.
However, as soon as you come nearer, you will realize that the stall's real name is the one on the left-hand side in a smaller font that reads 一口麵 (One Mouth Noodle).
But, the biggest surprise is, the stall does not sell ban mian at all. Instead, they sell Hong Kong-styled wanton noodle.
And the best part? The stall owner actually makes his own egg noodle, a skill which he picked up from his father and that is what the "手工面" on the signboard refers to.
One Mouth Noodle offers a small menu of four noodle dishes: Hong Kong-style wanton noodle ($4.50), char siew wanton noodle ($4.50), Hong Kong-style dumpling noodle ($4.50) and Hong Kong-style beef brisket noodle ($5.50).
I ordered a plate of char siew wanton noodle that comes with a generous mound of noodle, shrimp wanton, char siew and chye sim.
There are three pieces of wanton in the soup (which I transferred to the plate for the photo shoot).
Taking a bite out of one, I realized that there is no minced meat in it at all. The shrimp wanton is literally shrimp wrapped in the wanton wrapper with nothing else.
The wrapper is smooth and luscious while the shrimp fresh and crunchy. The glutton in me wished the shrimp is larger though.
The stall roasts their own char siew instead of getting ready made ones from the supplier.
Sliced in fairly thick chunks, the char siew is reasonably well-roasted with a nice color and charred bits on the exterior. The cut used is rather lean but fortunately not tough and dry.
As mentioned, the highlight is their handmade egg noodle which the stall owner make from scratch at the stall every afternoon. It is rare to find noodle stalls that still make their own noodle yet One Mouth Noodle persist in doing so and that deserves a salute from me.
I guess the result speaks for itself as the thinner than usual mee kia is delightfully springy with a lovely bite. I find the sauce rather light but I wonder was it a deliberate move so it does not overshadow the eggy fragrance of the noodle?
For a wanton noodle stall that makes their own char siew and noodle, $4.50 is a fair price to pay and I am glad the young towkay is keeping traditions alive.
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 track your past transactions and monitor the credits you have left in your account.
The price for this bowl is $4.50 but I only had to pay $4.05 with 10% off simply by using the Tuck Shop app.
ONE MOUTH NOODLE 一口麵
Yishun Park Hawker Centre
51 Yishun Avenue 11
#01-12
Singapore 768867
Business Hours
Google Map: https://goo.gl/maps/kWyehdYvXScXHTn5A
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