New food outlet at Newest selling noodles. Arrived at 12.30pm and there wasn’t a single customer. On the menu, they have Bak Chor Mee, Fishball Noodles, Char Siew Wantan Mee, Laksa and Chicken Cutlet Noodles. For sides they have fried Ngoh Hiang, fried wantans and curry puffs (huh?).

Ordered Bak Chor Mee, Mee Kia, dry with chilli. The lady boss recommended fried Ngoh Hiang to go along with the noodles so I added that to my order.

Took about 5 mins for noodles to be served. First off, the soup lacked the umami taste of pork bone broth that has been infused the incessant boiling of minced meat and sliced pork. Which is understandable given the apparent lack of customers at this new restaurant.

But the noodles were cooked just right and the chilli sauce complement the noodles so well. Along with the noodles were 4 pork balls and about 5 slices of pork, on top of the minced meat and mushroom. So at $5, this is value for money.

The pork balls were quite normal but the sliced pork was too bland, perhaps again due to the blanching in broth not rich enough. To make do, dip into the sliced red chilli with soya sauce. Quality of the pork was good as the owner chose the pork loin part which has sinews that impart some crunchiness in the bite. Mushrooms were also thoroughly braised, so they were soft and sweet. So all in an acceptable bowl of noodles except for the soup.

Last but not least, the Ngoh Hiang. Meat paste wrapped in bean curd skin and deep fried, it would have been lacklustre except for the thick chilli sauce that it came with which gave an extra dimension of flavour to the slices of Ngoh Hiang. Nice.

This is the second time a noodle shop has opened in Newest. God knows the residents who live nearby needs one badly to complement the Western, Japanese and Korean eateries.