Lao Jiang Superior Soup (Bukit Timah)

Choice of noodles: Mee pok, Mee kia, Kway tiao (sadly no more Mee sua)

Dried (personally more appetising) version with dark soy, chilli, shallot/猪油渣 oil sauce mix. Clear broth with lots of seafood flavour and rich in ingredients like prawns 🦐, fish maw, thin strips of homemade ngoh hiang.

Freshest sprigs of romaine lettuce bathing in a sauna of fish soup with floating fish ball, minced pork, fish, lean meat and mock abalone slices.

Though there’s only 1-2 pieces of each item, the wide array leaves one feeling full and satisfied by the end of the meal. The soup though not as rich as certain styles of fish soups is tasty enough to make one sip the bowl dry.

Crispy crust with tender meats
Pairs well with the soupy meal

Orders and payment via QR code online (probably implemented after COVID-19):
https://order.laojiangsuperiorsoup.com/?StoreID=5f1f721c-68e1-4fe8-ae0e-f0921c2dbf3c&Service=PickUp&lang=EN

SIGNATURE SUPERIOR SOUP ($9.50) was boiled for over 4hrs! We opted for dry horfun but the sauce wasn’t that impressive & noodles could have been firmer, so I’d suggest getting the soup version!

Quite a nice seafood soup with a tasty clear soup, though expensive for the amount of ingredients. There’s prawns, fish, minced pork, a fishball, meatballs, fried fish cake, fish maw and lettuce. An extra $1 got me a lot of extra bittergourd. I like this with Ipoh hor fun.

For $9.50, you get a bowl of noodles chock full of ingredients and a drink. It’s not cheap, but it’s worth it!

Because we happened to be in the Upper Bukit Timah area, we walked along the bustling stretch of eateries facing Beauty World Shopping Mall in search of dinner. That’s how we ended up at “Lao Jiang Superior Soup”. I picked their signature dish - the “Superior Soup with Ipoh Hor Fun (dry style)” and was very pleased with my decision.
The soup was indeed flavourful but I feel it still can’t beat the super concentrated goodness cooked by “Yan Ji Seafood Soup” (the one at Old Airport Road Hawker Centre).
This stall’s did however, contain a good mix of ingredients: two prawns, a few pieces each of fish maw, sliced pork and fish, one fishball, one meatball, a little bit of minced pork plus beancurd skin rolls. Pretty decent for the $9.50 price tag.
Alter having some of my god-daughter’s soup version of the same dish, also with Ipoh Hor Fun, I have to say I prefer the dry. She also shared the same opinion. Not because the soup one wasn’t good but the noodles in the dry version came tossed in an appetising black sauce with pork lard oil. There were even small pieces of crunchy pork lard mixed in too. All of this made the smooth, soft strands of the Ipoh Hor Fun really fragrant and tasty.