Lor Mak Mak (Changi Village Hawker Centre)

Was scrolling through social media one day and found out about the new Lor Mak Mak which seems to be a fairly recently opening at Changi Village Food Centre. Occupying a unit that is in the middle of the entire food centre, Lor Mak Mak is one stall that is difficult to miss — the bright pink-coloured signboard being one that is especially attention-grabbing to say the least. Being a stall that seems to focus on their Thai-style Braised Pork Leg offerings, Lor Mak Mak serves up a small variety of main dishes revolving around braised pork — the stall serves up Pork Leg Rice, Pork Leg Bee Hoon, Whole Pork Leg, and Braised Pork Rice for more substantial eats, whilst also offering a small variety of side dishes which includes Pork Large Intestines, Tau Kwa, Egg and Fried Wanton to share across the entire table.

Having skimmed through the menu before making our order, we found ourselves going for the Pork Leg Bee Hoon — the Pork Leg Bee Hoon at Lor Mak Mak comes with a portion of pork leg, one Fried Wanton, half an Egg and four pieces of sliced Tau Kwa, as well as some greens that accompanies the Bee Hoon altogether in one plate. Digging into the braised Pork Leg Bee Hoon, the stewed Bee Hoon itself is sufficiently moist; the Bee Hoon carrying a very light peppery note and is good to have on its own, though the braising liquid from the braised pork leg makes it even more flavourful with a savoury note on parts that the braised pork leg is resting on as well as the zippy chili sauce which they provide on the side. The Braised Pork Leg was also pretty decently done as well; there are parts of the leaner side that gave it a particularly good, meaty bite, though we really enjoyed the gelatinous parts that were soft, jiggly and melt-in-the mouth. The braised pork leg was also especially savoury having absorbed all of the goodness from the braising liquid, and was free from any undesirable porky stench. The other elements were also details that were well taken care of; the tofu being reasonably soft and silken, coming with a bit of braised sauce for that hint of savouriness — also best to be had together with the chili sauce that provides a kick of spiciness that comes at a pretty comfortable level of punch for those who are tolerable to moderate levels of spiciness. Meanwhile, the Fried Wanton though coming with minimal meat filling in the folded edges, came still being pretty crisp; the molten lava yolk in the half of an egg was a crowd-pleaser, being pretty much similar to that of the Hanjuku Eggs that one would be able to find in Japanese stalls. Overall, something that is worth trying considering the rarity of Pork Leg Bee Hoon around these days — a stall worth considering a go especially when around Changi Village.