Ah Ma Chi Mian (Toa Payoh)

Great variety of ingredients for the price, with 2 scallops, 2 artificial abalone slices, meatballs, tender lean meat, pork liver, minced pork.

Happily asked for more chilli and black vinegar on my Mee Sua, creating a amalgam of spicy, salty and sourish shiokness with an occasional crunch of crispy ikan bilis.

Add some frothy soup to encourage further mingling if the noodles have clumped up from being encased too long in their carrier tray.

Personally would prefer the soup to have less minced pork as the specks can make my throat slightly scratchy.

Although they are renowned for their fishball noodles, I prefer their Ah Man Special Noodles which is actually Bak Chor Mee with two pieces of fried Ngoh Hiang.

I ordered dry Mee Kia (the more acute test for al dente noodles) with chilli. The portion is big. What blew me away was the soup which came with generous pieces of sliced pork and sliced liver. The liver of this stall is second only to Mui Siong and only because Ah Ma’s slice is thinner. The pork was also very tender, you can tell it was marinated with corn starch, and we every drop of the soup. For those from Malaysia and used to soup with strong pork taste, this might just do it for them.

I’ll bring more food kakis next time.

Signature Scallop Mee Sua (S$6.80)
Available at @ahmachimian in @koufu.sg
The liver was very tender and well cooked