132 Traditional Teochew Noodle (Marine Terrace)

Now into the 54th year since their founding in 1969, this renowned stall is helmed by the 2nd generation owners, a proud Chinese Teochew bastion where they insist on using the freshest ingredients.
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That pride also translates into a respectable wait, as each bowl is prepared to order, taking around 5 minutes or so per bowl. Expect to queue for at least 20 minutes.
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Portions are generous, and the mee pok / wide flat egg noodles are properly al-dente, with their secret chili lending a savoury salty spicy kick, and just enough oil to prevent sticking.
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The freshness of the minced pork shines with meaty sweet savoury notes, while the the crisp bean sprouts lend a hint of vegetal sweet flavour. The bouncy fish balls and springy fish cake carry mild savoury sweet flavour.
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Completed with slippery her giao / fish dumpling, and a warm soup on the side.
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Fish Ball Noodles
132 Traditional Teochew Noodles
@ 59 Marine Terrace #01-105
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More details:
https://ivanteh-runningman.blogspot.com/2023/02/best-of-singapore-hawkers-fishball-noodles.html

The hype is well-deserved – perfectly al-dente meepok tossed in a lard and sambal-esque chilli sauce combo that’s yum enough to make me wish I had ordered the large portion. The ingredients are standard and non-descript, but with noodz these good it doesn’t really matter.

#BurppleTakeaways

Taste: 3.5/5

The easiest way to avoid the headache of choosing is to order both of your favourites. In my case, it happens every time I pay a visit here.
The dry version of their “mee pok” is a must because of the stall’s incomparable sambal chilli. I am so glad they cook the noodles al dente too.
Equally satisfying to me: their “kway teow” soup. Those slippery-soft rice noodles are served in a clear pork-based broth with crunchy beansprouts, minced meat, prawns and fish cake. Spammed with loads of fresh coriander and spring onions, it’s really tasty and proves a great foil to the spicy “mee pok”.
Finishing both bowls by myself can be a bit challenging so I always share the latter.

I grew up eating the “meepok tah” (dry version of the flat light yellow noodles) at this stall but once in a while, I am gripped with the unshakeable urge to slurp on their “kway teow tng” (rice noodles soup). So I order both 😆

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With the typical teochew confidence, the owner told me proudly the secret to his success freshness of his ingredients. I totally agree. The $6 portion came with shrimp was firm and sweet and his chili was fiery with that perfect amount of kick. If you aren't a fan of spice, they also do a nonspicy ketchup version.
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Located in a small coffee shop, expect about a 20 minute wait for happiness.

I finally tried the famous 132 Mee Pok of the east. Sad to say, it wasn't really my cup of tea. Lots of ingredients in this one bowl. The Chilli was fiery and it really stood out, but there was no harmony in this bowl.