I had been craving this for a while, so I ordered the $20 dish alone! It's meant for sharing so obviously I couldn't finish. It's really one of a kind. The fluffy and runny egg completely covers a basic stir-fried noodle that's like sheng mian. What powers the noodles is lard - lots of it. As it's my virgin experience, I don't know was it me, but the noodles seemed semi-cooked only. The only other ingredient, and it's a stunning one, are the giant and crunchy prawns.
An open secret by now, this off-menu item is definitely worth the try. A simple-looking dish of noodles, egg, prawns, and leafy greens comes together in the right mix of bite and flavour. $20, serves 3-4.
Egg noodles tossed in oyster sauce & sesame oil, covered with a layer of fluffy, silky egg omelette with super fresh prawns & topped with sinful, fragrant pork lard ☁️
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Only 1 portion ($20) is available, but it is big enough for 3 to 4 pax. I wouldn't mind having it all by myself though 😋
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📍Amoy Street Food Centre
# 01-56/57
7 Maxwell Road
Singapore 069111
#amoyfoodcentre #sghawker #sghawkerfood #FoodMakesCalHappy
Excellent egg omelette noodles. I absolutely love it! I noticed there are plenty of old folks having tze char there. Definitely will bring my family to try out the tze char here!
The name came from the layer of fluffy egg omelette with prawn that is laid over the egg noodles. The egg noodles may look kind of ordinary without any gravy or sauce but you will be in for a surprise. The delectable egg noodles have been blanched and tossed in lard, infused with a coat of aroma.
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Find out more at https://www.sgfoodonfoot.com/2018/09/quan-ji-amoy-street-food-centre-go-for.html
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Quan Ji
Amoy Street Food Centre
7 Maxwell Road
#01-56/57
Singapore 069111
Nearest MRT: Tanjong Pagar (EW Line)
Opening Hours:
Wed-Sun: 11am - 130pm, 430pm - 1030pm
(Closed on Mon-Tue)
After seeing our colleagues have this recently at Quan Ji (#01-56, Amoy Street Food Centre), we made a bee line here the moment we had an open meal! Decked out in a thick, silky omelette, the egg noodles was tasty, coated in a light oyster sauce gravy and some pork lard. The prawns were pretty awesome too; plump, fresh and with a great bite. It’s pretty massive, so get this to share between 3-4 pax along with the signature prawn paste chicken and super crisp hei zhou! 👏
Other than the specialty prawn paste chicken ($10), this off-menu item is not to be missed. Blanched egg noodles tossed in pork lard and oyster sauce, topped with a thick and silky omelette and bouncy shrimps - it's just the regular zi char ingredients but soooo good. It's true when they say the simpler the dish, the harder to cook it well, and I'm glad this is a positive example of a simple dish done perfectly. Flavour checked, wok hei checked, texture checked, price (to be shared among 3-4) checked. 👍
M E D I A T O U R
From “Quan Ji”, stall #01-57 at Amoy Street Hawker Centre that specialises in “zichar” dishes, comes the utterly sinful and unbelievably tasty “Wong Po Lou Meen” (literal translation: Yellow Cloth Noodles).
The thin egg noodles and “chye sim” are first blanched then tossed in a criminal amount of pork lard oil and oyster sauce. Over this fragrant heap goes a freshly-cooked prawn omelette that is thick, silky-soft and perfumed with a maddening amount of “wok hei”.
There is only one portion size for this dish and it costs $20 but it is big enough to be shared among 3 to 4 people. I can’t wait to return for this soon - it is just too delicious.
Thank you Dr. Leslie Tay (@ieatishootipost) for introducing this stall to us as part of Singapore Tourism Board and City Gas’ “Heritage Hawker Spotlight 2018” for the Singapore Food Festival’s media tour.
