No need to say anything, just see the photo.
Look at the fat ratio of that char siew, it taste as good as it looks.
Every bite of the char siew is just a burst of flavours, so sinful, but so damn good.
Expect to queue for this.
Definitely worth the queue. Not only is the premium char siew (不见天) excellently done, the noodles are well cooked not sticking together. The sauce made by the stall is just right for wanton mee. The usage of pork lard oil really enhances the overall taste. Even if the premium char siew is sold out the other char siew is just as tasty. But go early (before 10 am) if you want the premium char siew.
much less queue for this. that said, we finally decided to brave the 30+min queue one fine day.
so yes, I’ve finally tried their 不見天叉燒, which literally means “cannot see the sky” as the char siew cut is taken from the pig’s armpits which had a glorious amount of marbling and a high fat-meat ratio.
but I doubt I’d ever queue for this again as the decadent pieces of fatty meat became more of an overkill towards the end of the meal.
#hawkerfoodrocks #eatdieme #burpple #latergram
We arrived at Tiong Bahru at about 12.30pm on a Saturday and there was already a long queue at the stall (10-15 pax in line). The premium char siew (不见天叉烧) was sold out by the time it's our turn, so we had to settle for the normal char siew. 😣 The noodles were springy and you would notice how they didn't add the black sauce of sorts to the noodles. All so original taste! The char siew were sliced thickly and is not too fatty. Some pieces were a little tough though. Oh and each plate comes with 2 pieces of wanton in the soup!
Damage: $4 per plate of normal wanton noodles
Priced at four or five dollars, this store cooks up a mean plate of wanton noodle with a generous serving of char siew.
Meat well charred, sweet and tender. Springy noodles with good amount of sauce. Near to perfect balance of savoury and sweet from the meat, noodle and sauce combination . Home made wanton with the right amount of filling. However, if only they could be as generous on their wanton (only two pieces of wanton on my plate) as they did with their char siew.
But be warned, a long queue is expected if you are visiting this store during the lunch hour.
This stall was one of the few that had a line at the hawker centre above Tiong Bahru Market so I was drawn to it. When I was queuing I noticed the curious signboarda talking about a special char siew - apparently they use the armpit of a pig? Anyway when I asked the hawker about this special char siew she snubbed me saying its not available or something. Poor service! I went ahead to order a plate of their charsiew wanton mee plus dumplings anyway. Enjoyed the ~$5 meal in any case!
At this wanton noodle store (you'll recognise it by its insanely long queue), it's the char siew that the crowds will gladly wait an average of 30 minutes for. The Wanton Noodles (from $4) are springy and decent, but pale in comparison to the barbecued pork on top — beautifully charred, sliced into thick slices and just delicious. To make the queuing worth your while, take the advice from Tastemakers Casey Tan and Amanda Liu to go for the Premium Cha Shao Noodles (from $6), which is made from the armpit of the pork (bu jian tian in Mandarin). According to Tastemaker Amanda, this prized cut results in char siew that sports the perfect ratio of meat to fat, so it's tender without being overwhelmingly fatty. Pro tip: The char siew sells out early, so make this a breakfast outing.
Avg Price: $10 per person
Photo by Burpple Tastemaker Amanda Liu
At this wanton noodle store (you'll recognise it by its insanely long queue), it's the char siew that the crowds will gladly wait an average of 30 minutes for. The Wanton Noodles (from $4) are springy and decent, but pale in comparison to the barbecued pork on top — beautifully charred, sliced into thick slices and just delicious. To make the queuing worth your while, take the advice from Tastemakers Casey Tan and Amanda Liu to go for the Premium Cha Shao Noodles (from $6), which is made from the armpit of the pork (bu jian tian in Mandarin). According to Tastemaker Amanda, this prized cut results in char siew that sports the perfect ratio of meat to fat, so it's tender without being overwhelmingly fatty. Pro tip: The char siew sells out early, so make this a breakfast outing.
Avg Price: $10 per person
Photo by Burpple Tastemaker Amanda Liu
Sure, the insane queue might have been a huge deterrence but not when it involves succulent, well-marinated char siew! A premium cut, the pig’s armpit also known as 不见天 “bu jian tian” offered at Zhong Yu Yuan Wei Wanton Noodle (忠于原味云吞面) was pretty amazing. Located between the shoulder and belly, the meat was bouncy, lightly chewy yet not overly fatty with a lovely charred exterior. And apart from the texture, the light marinate added just the right amount of sweetness that didn’t seek to overwhelm the natural flavours of the meat. The thin and springy mee on the other hand, was decent though nothing to shout about when placed beside the well-marbled char siew. However, with their own loyal followers, it was certainly a good plate of wanton noodles (especially when you want to give yourself a treat as each goes for $6 / $11).
#BurppleTiongBahruMarket
At $6 or $11 for the Premium Char Siew with Wanton Noodles, it is very costly for a plate but does it justify the price you are going to pay for it? The star of the show, the 不见天 is a cut that has a 60:40 ratio of meat to fats but sadly the marinate didn’t work out for me; there was neither the charred nor umami flavour. Additionally, the slight porky odour was a total crime which had me stopped at one piece. The total experience was underwhelming and falls short of expectations and I can confirm that the best 不见天 is still located at ABC Brickworks Market.
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Zhong Yu Yuan Wei Wanton Noodles
Address: 30, Seng Poh Road, Tiong Bahru Market & Food Centre, Unit 02-30, Singapore 168898
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