The Dead Cockroach: Little Red Dot House Of Noodle - Prawn Paste Pork Chop Noodle @ Beauty World Food Centre

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Update: Little Red Dot House Of Noodle has relocated. The new address has been updated at the bottom of this post.

A majority of the stalls were still closed when I reached Beauty World Food Centre at around 9am. Only Top 1 Handmade Noodle and Hong Kong Soya Sauce Chicken Noodle Rice were in service in the early morning but I did not come for those.

There is another stall that opened even earlier than the two stalls. I had come for the prawn paste pork chop noodle from a stall named Little Red Dot House Of Noodle. According to their Facebook, they serve "traditional Hong-Kong style noodles with 古早味".

Other than the usual wanton noodle and dumpling noodle, they also have braised chicken wing noodle, prawn paste chicken wing noodle, braised pork trotter noodle and prawn paste pork chop noodle.

I actually got to know about them through a sponsored post on Facebook that appeared in my feed. I do not recall seeing this stall at the food centre before so I snooped around their Facebook and found out that they are newly opened in August 2020. Before that, they used to operate at 375 Upper Aljunied Road.

While at their previous premise, they serve a different menu of chicken rice and roasts.

It was a photo of their pork chop that caught my attention when I browse through their Facebook. I later learned that it was marinated with prawn paste (har cheong).

I ordered a plate of prawn paste pork chop noodle ($5) with the stall owner who told me to take a seat first. It took a while because the pork chop were fried upon ordering.

Once my order was ready, he called out to me to collect my food. I am most delighted by the sight of the two large pieces of pork chop sitting on top of the noodle. A bowl of soup was served on the side.

The pork chop were hammered to a uniformed thinness in a bid to make them appear larger. Covered in a thin batter of flour, it is well fried to a nice crisp without being oily.

The pungent flavor associated with fermented prawn paste actually reminds me more of cheddar cheese than har cheong which some might find too strong.

I am fine with it though as I like both.

As for the noodle, it is overcooked thus too soft for my liking. I would have preferred them more springy with a bite.

The tossing sauce is the runny type with chili, ketchup and other seasonings. It does remind me of childhood so I guess they are not wrong to say that their noodle dishes are 古早味.

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I am rather interested in their braised chicken wing and braised pork trotter. I might order them ala carte or have them with rice during my next visit.