Henry Yap, the owner of Yap's Noodle at Yishun Park Hawker Centre hails from the Malaysian town of Ipoh. His stall specializes in dishes from his hometown, particularly curry noodle.
There is quite a variety of curry noodle available on the menu: curry seafood & roasted pork noodle, curry seafood & abalone noodle, curry shredded chicken & roasted pork noodle, curry chicken noodle, curry fish ball noodle and curry noodle (no meat).
I was actually undecided between the curry shredded chicken noodle and the curry seafood & roasted pork noodle. The former is my personal favorite while the latter, I heard, is limited to only fifty bowls per day.
Furthermore, I supposed the one with seafood would appear better on photos therefore, the choice is made.
The curry seafood & roasted pork noodle ($6.50) came with two large prawns, a handful of clams, roasted pork, tau pok, tau geh and egg noodle. You can opt for thin bee hoon and thick bee hoon as well.
Henry's Ipoh curry, which is based on his mum's recipe uses far less curry powder but with more emphasis on the aromatics like lemongrass, chili, dried shrimp, garlic and shallots.
I find the curry broth light but packed with flavors hence easy to drink. The layer of oil on the surface is not as thick as those found on our local curry.
The succulent prawns were soft yet firm. I wished the texture is more crunchy though. They are of a decent size and the shell is easy to peel.
On the other hand, I felt the clams did not contribute much in terms of flavor or texture. Given a choice, I would have preferred cockles instead.
The highlight for me in this bowl of curry noodle is the roasted pork. I especially like the burst of saltiness flavor from the skin. While I had hoped for the skin to remain crispy, I understand that is inevitable when they are submerged in the broth.
The tau pok deserves a mention here. It is not the limpy type you find in laksa which is kind of like an empty pocket. This one is more "meaty" and retains its shape.
I appreciate the generous portion of the egg noodles however, it is getting quite jelak for me. I should have ordered a mix with bee hoon. Perhaps a bit more crunchy tau geh would also help.
Other than the curry noodles, Henry also sell curry fish head. Ipoh delicacies like chee cheong fun with curry sauce is also available in the morning.
*Yap's Noodle would be moving out of Yishun Park Hawker Centre by the end of April 2020. Stay tuned to their Facebook for their new location update.
There is quite a variety of curry noodle available on the menu: curry seafood & roasted pork noodle, curry seafood & abalone noodle, curry shredded chicken & roasted pork noodle, curry chicken noodle, curry fish ball noodle and curry noodle (no meat).
I was actually undecided between the curry shredded chicken noodle and the curry seafood & roasted pork noodle. The former is my personal favorite while the latter, I heard, is limited to only fifty bowls per day.
Furthermore, I supposed the one with seafood would appear better on photos therefore, the choice is made.
The curry seafood & roasted pork noodle ($6.50) came with two large prawns, a handful of clams, roasted pork, tau pok, tau geh and egg noodle. You can opt for thin bee hoon and thick bee hoon as well.
Henry's Ipoh curry, which is based on his mum's recipe uses far less curry powder but with more emphasis on the aromatics like lemongrass, chili, dried shrimp, garlic and shallots.
I find the curry broth light but packed with flavors hence easy to drink. The layer of oil on the surface is not as thick as those found on our local curry.
The succulent prawns were soft yet firm. I wished the texture is more crunchy though. They are of a decent size and the shell is easy to peel.
On the other hand, I felt the clams did not contribute much in terms of flavor or texture. Given a choice, I would have preferred cockles instead.
The highlight for me in this bowl of curry noodle is the roasted pork. I especially like the burst of saltiness flavor from the skin. While I had hoped for the skin to remain crispy, I understand that is inevitable when they are submerged in the broth.
The tau pok deserves a mention here. It is not the limpy type you find in laksa which is kind of like an empty pocket. This one is more "meaty" and retains its shape.
I appreciate the generous portion of the egg noodles however, it is getting quite jelak for me. I should have ordered a mix with bee hoon. Perhaps a bit more crunchy tau geh would also help.
Other than the curry noodles, Henry also sell curry fish head. Ipoh delicacies like chee cheong fun with curry sauce is also available in the morning.
*Yap's Noodle would be moving out of Yishun Park Hawker Centre by the end of April 2020. Stay tuned to their Facebook for their new location update.
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 $6.50 but I only had to pay $5.85 with 10% off simply by using the Tuck Shop app.
YAP'S NOODLE 叶福家乡面
Yishun Park Hawker Centre
51 Yishun Avenue 11
#01-36
Singapore 768867
Business Hours
Google Map: https://goo.gl/maps/kWyehdYvXScXHTn5A
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