Arrived at 11.45am and I was first in line at this stall whilst there was a snaking queue at the chicken rice stall which they share. Ordered $4 bowl of mee hoon kway soup. The portion is about enough for light lunch. So suggest to get the $5 or$6 portions if you have a good appetite. Observing the process, the dough was hand torn into the pot and not pre-cut with some cookie cutter. Took less than 5 mins to get my bowl of kway.

First, the soup. It was clear and has a good umami taste. The pieces of mince meat and cabbage added to the sweetness of the broth. The kway was well cooked, a testimony to how fast the chef pulled the dough into the pot. If he is tardy, then you will have overcooked answer undercooked dough. The ikan bilis was crispy but alas, the shallots were factory made. An egg was added into the pot towards the end and it still had runny yolk that gave the soup another layer of tastiness.

Here’s the interesting bit. The chilli sauce provided (they also have cut red chilli) is the type you get with Chicken rice. Hmmm….most convenient when you have a chicken rice stall partner sharing the stall with you. But before you go ballistic and accuse them of taking the convenient way out, the pairing of chicken rice chilli sauce with ban mian actually works. The piquancy of the sauce gave the umami kway and marinated mince pork a boost in flavours. Wow!

All in, not a bad bowl of mee hoon kway but certainly not the best in Singapore.