[CLOSED] Lai Xing Cooked Food (Hainanese Village Centre)

Chosen $3.50 portion.
Mixed with sliced pork belly, fish cake, braised egg, taupok, pork intestine.
This friendly stall uses thinner kway, lesser carbohydrates then.
Yummy!

Decent kway chap, chopped by a elderly lady like a champ. Walked around and saw a lot of people eating from this stall so had to try it! Definitely hits the spot. Ordered a 3 portion mixed set with 4 noodles for $8.50. Great but not fantastic, a decent place for kway chap at a good price for sure!

Because the meat was left there for a while, it might had turn cold and dry. Not only to warm up the meat and letting it to absorb any last minute drop of sauce.
It was always this little action which separated the good from the average.
Lai Xing Cooked Food (来兴熟食)
Hougang 105 Hainanese village, Blk 105, Hougang Ave 1, #02-09 s530105 (Hougang Kovan District)
Opening hours: 6.30am to 1.30pm closed on Mondays and alternate Tuesdays

When you tasted them, you might get disappointed (wondering why is it so bland). It took skills to depend the braising time for the different ingredients. The age of the braising sauce also made a different.
When you saw a stall filled with braised meat and a grandma holding a chopping knife, slowly and carefully making her every single cut. How could I skip this stall??? Lai Xing Cooked Food (来兴熟食)
Hougang 105 Hainanese village, Blk 105, Hougang Ave 1, #02-09 s530105 (Hougang Kovan District)
Opening hours: 6.30am to 1.30pm closed on Mondays and alternate Tuesdays

The texture, flavors and pricing!

The Savory dark meats totally been infused with the braising sauce. All these costed only S$3.30.
Lai Xing Cooked Food (来兴熟食)
Hougang 105 Hainanese village, Blk 105, Hougang Ave 1, #02-09 s530105 (Hougang Kovan District)
Opening hours: 6.30am to 1.30pm closed on Mondays and alternate Tuesdays

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This mother-son operation is almost captivating in it’s mechanical efficiency. You’re first greeted with the sight of the mother behind a glass screen, like the pilot of a robot, expertly butchering their piles upon piles of braised pork innards and meats. The son then readies up bowls of the thin rice noodle sheets, adds in a splash of the gravy all the meat is braised in, and serves it up to the hungry customer.
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The rice noodles are thin and translucent, retaining a texture that threads the thin line between delicate and mushy.
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The meat is fantastic. Everything braised together in one pot, from the large intestine, to the uterus, the tongue, the belly.. it’s an all-star swine show. And everything is executed to near perfection, with no foul odour from the innards at all.
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Special mention for the tongue. It’s a playground of textures for your mouth. The connecting area is fatty and wobbly, the middle part is dense, heavy and meaty, and the tip is tender, meaty and fatty, almost like the belly.
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Lai Xing amazes me with its consistency, for so many years, and judging by the amount of people I see still ordering from the store, I’m confident they’ll continue to amaze me for many more years.
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