Pin Ji Fishball Noodle – Delicious All Round Fishball Noodles

Pin Ji Fishball Minced Meat Noodles - Mee Kia

Pin Ji Fishball Minced Meat Noodles (‘Pin Ji’) is owned and operated by Keith and Michelle. The stall first catches my attention a month after it started its operation through social media post. Two things that attracted me were handmade fishballs and handmade fish dumplings. The best part is that it is located in the same wet market in Serangoon North that I regularly bring my MIL and auntie to shop.

Pin Ji Fishball Minced Meat Noodles - The Shop

When I visited them for the 1^st time back in 2019, I was not impressed. The fishballs are bouncy, packs the fish taste yet slightly under seasoned. The meatballs were solid, peppery while the fish dumplings remind me of Song Kee version but not at Song Kee standards. The main problem was their noodles, the mee pok is overcooked, lumpy and slow. My auntie and MIL also wonder what so good about it and why there is a queue?

A few months after our first visit, I dropped by again and I noticed some improvements. The noodle had a bit of life into it. Slightly springy and with a little more bite. The seasoning on the fishballs has improved, it is bouncy, tasty and savoury. The meatballs have a better overall taste compare to the fishballs. The fish dumplings have a bit of gooeyness, with bouncy skin and flavourful fillings.

Mee Pok - April Visit

Mee Pok - April Visit

Mee Kia with Chilli - April Visit

           

On 1^st April, before the CB, LD and I visited them again. This time around I feel Pin Ji finally get into their grove and all the key ingredients started to fall into its place. The only comment that LD has that time was their chilli was not powerful enough.

Handmade Fishball

Handmade Fish Dumpling

Handmade Fish Dumpling - The Fillings

Our last visit before writing this review as on 6 July 2020. I was impressed with the fishball noodles. I ordered the $5 version.  The texture of the noodle was just right. Springy, bouncy with a solid bite to it. Keith mixed the noodles with the ketchup or chilli, pork fats and black vinegar with care and ensure every strand are evenly coated. His timing on the cooking is spot on and so much faster compared to the initial period.

Mee Kia - July Visit

For the mix soup ($5), the texture of the fishballs is bouncy, crunchy, perfectly seasoned and packs with fish flavours. The same can be said with their meatballs. The fish dumplings tasted so so good now. The fish dumpling skin is QQ and slippery, while the ‘tee po’ (dried sole fish) are bursting from the dumpling. Awesome!!

Mix Soup  

Handmade Meatball

While Keith is doing the cooking, the soft-spoken Michelle is the one taking the order, preparing the tray and topping up the rest of the ingredients and condiments. The photo of the shop is taken in April, with the lady boss consent. No mask required at that time.

Overall, it was a great pleasure to see the journey of this young couple from the beginning till now. The fishballs, meatballs and fish dumplings are a must try. Keep it up!! Cheers!!

Food & Drink: 8.25/10

Value: 8/10

Service: N/A (Self Service)

Ambiance: N/A (Coffee Shop)

Budget per Person: $0 - $10

Pin Ji Fishball Mince Meat Noodles

Blk 153 Serangoon North Ave 1

#01-512. S550153

Blk 574 Ang Mo Kio Ave 10

#01-1825. S560574

T: +65 9878 7995

F: https://www.facebook.com/pinjifishballmincedmeatnoodles/

IG: @Pinjifishballnoodles

OH: Thu – Tue, 08.00 – 15.00

Closed on Wednesday

I Want My Noodle – Asian Fusion Bakmi

My Fried Duck Noodle @ I Want My Noodle

I will dedicate this post to my uni friend HK. A rice and noodle fanatic. I will probably never find or try I Want My Noodle if not because of his crazy cravings for Bak Chor Mee in Orchard Road at 8PM in between his shopping spree in Singapore.

I Want My Noodle

As per usual, I did my research before I wrote this review. I found out that the noodle here is made from scratch daily. The owner, Derrick Kuah left his cosy job, to pursue his love in F&B Business. He learns the noodle-making skills from his Mother-in-Law in Indonesia for a few years and perfected it in Singapore. The noodles are made daily using flour, egg and water, without using alkaline.

The Flour

Since we were very hungry, we ordered a few noodles to share. My Truffle Oil Noodle ($9.90). Dry noodle topped with braised mushroom, onsen tamago, bak choy and drizzled with truffle oil. The presentation is Instagram worthy, as the onsen tamago is cooked to perfection.

My Truffle Oil Noodle 

The noodle reminds me of Bakmi Keriting, popular Indonesian curly egg noodle. Also similar to the noodle used in Kolo Mee. The noodle is cooked to al-dente, bouncy, tasty and delicious on its own. Of course, it is absent of any alkaline taste. Once you break the egg and tossed it with the noodle, it adds to the silkiness of the noodle. The truffle oil is mild, yet it works in tandem with the braised shitake mushrooms.

My Fried Duck Noodle ($15.90). An interesting fusion noodle dish. The noodle is served “kosong”, only tossed in oil and flavoured oil. The fried duck is crispy externally and fork-tender internally. The special herbs are well infused till the flesh, showcase an excellent confit skill. Served together with the duck is fried tofu filled with vegetables. For chilli lovers, there is a special homemade chilli to go with the noodle and duck.

The Noodle "Kosong"

The Duck, Tofu and Chilli

My Aromatic Prawn Noodle ($14.50). A dry version of prawn noodle, complete with the crispy pork lard and chilli. It is also served with stick prawn crackers and a slice of lime. The prawns served are big tiger prawns and the chilli is powerful. On top of it, the sauce tossed in the noodle is fragrant and flavourful, even without the chilli.

My Aromatic Prawn Noodle 

The Prawn Noodle Chilli

From all the three noodle dishes, I find the noodle portion is very small. If you are a big eater like me, I suggest you add an extra serving of the noodle for $2.50.

Handmade Meatballs Soup ($6.90, 5 pcs). The pork ball is juicy, tasty with a bit of crunchiness externally. The broth is robust, sweet and you can taste the radish in the pork soup.

Handmade Meatballs Soup

The restaurant is décor industrial theme and it is very open. I like the antique bicycle at the front. The seating area is spacious, while the outside of the noodle house is filled standing posters showcasing the menu or the ingredients. Service is minimum. Once you get the menu, you place the order on the cashier and make payment first.

The Kitchen

Overall, the freshly made egg noodle here is definitely a winner. I will come back for their duck confit noodle and also try their famous double roast noodle, plus taking better photos. Taking into account the freshly made egg noodle daily, the pricing is reasonable. Just consider how much you will pay for freshly made ramen or pasta. Cheers!!

Menu - Page 1

Menu - Page 2

Food & Drinks: 7.5/10

Value: 7.5/10

Service: 6/10 (Media Tasting)

Ambiance: 7/10

Budget per Person: $11 - $25

I Want My Noodle

1 Scotts Road

#03-14/15, Shaw Centre

Singapore 228208

T: +65 6235 2331 / 9758 3037

W: http://iwantmynoodle.com/

F: https://www.facebook.com/iwantmynoodle/

IG: @Iwantmynoodle

OH: Daily 11.00 – 22.00 (LO 21.00)

Lai Heng MMMM – Delicious BCM

Mee Pok @ Lai Heng

As a fan of Bak Chor Mee (Minced Meat Noodle), LD and I always keep a lookout for a delicious bowl BCM. Our new BCM adventure led us to Lai Heng Mushroom Minced Meat Mee (‘Lai Heng’).

Lai Heng Mushroom Minced Meat Mee 

The first time we visited the shop, we were surprised that the shop is run by all ladies. Only until the 3^rd visit, which falls on Monday, I finally saw the uncle cooking the noodle. The noodle price starts from $4/$5/$6 (for small, medium and large).

Mee Pok ($6, non-spicy). On our second visit, I decided to combine my breakfast and lunch, so I ordered the large portion. The portion is huge and I have trouble finishing my order. The noodle is cooked to al-dente and for non-chilli, the balance between ketchup, vinegar and mushroom sauce is perfect. Surprisingly, you can find beansprouts hidden between the noodles.

Mee Pok $6

One thing obvious between the $5 and $6 version, is the portion of the toppings which include mushroom, liver, lean pork meat, minced meat and also the slices of abalone. The liver thinly sliced, resulting in a crunchy texture instead of the usual soft and creamy. Each dry version of the noodle come with a bowl of soup, that is robust and filled with the essence of Oink Oink.

The Noodle

Abalone

Mee Kia ($5, spicy). LD prefer Mee Kia compare to Mee Pok. According to her, the noodle is cooked to al-dente, while the chilli is fragrant with a medium level of spiciness to it. The toppings are less than mine, but it is more than enough for the amount of noodle served $5 portion.

Mee Kia $5

Check out the Chilli

Mee Kia Soup ($5). I finally got to try their soup version. For the soup version, the noodle and ingredients are covered with the robust broth. The noodle is springy and absorbs the broth nicely. It has the same topping as the dry version, with the addition of “Tong Cai“ and seaweed. I feel that the soup version is very good, almost like eating our Singapore version of ramen. Yum Yum.

Mee Kia Soup $5

Mee Kia in Soup

Since Lai Heng has been operating for 34 years, they sure have their own fans. Waiting time up to 30 minutes is normal, but so far, we waited around 10 to 15 minutes on average. Once you placed your order, you will be given a queue number and you just have to wait at your table until your number is called.

While Waiting for Our Noodle 

Chilli and PORK LARD is self-service!!

Unlimited Pork Lard

Overall, a must visit place for Bak Chor Mee lovers and it is in my top 3 Bak Chor Mee place in Singapore. Cheers!!

Food: 8/10

Value: 8/10

Service: 7/10 (Self Service)

Ambiance: Clean and Tidy Coffee Shop

Budget per Person: $0 - $10.

  

Lai Heng Mushroom Minced Meat Mee

Blk 73 Toa Payoh Lorong 4

#01-611

Singapore 310073

T: +65 9620 2074

F: https://www.facebook.com/laihengmmmm/

IG: @Laihengmmmm

OH:

Thu – Tue: 08.00 – 16.00

Closed on Wednesday.

Macpherson Minced Meat Noodles – Possibly The Best Bak Chor Mee in Singapore

Macpherson Minced Meat Noodle

We got to know this place from a newspaper article earlier this year mentioning this legendary Bak Chor Mee / Minced Meat Noodle will be closing soon as they want to retire and cannot find a successor. In the typical Singapore kiasunism manner LD and I decided to give it a try before this place close down for good.

Like its name, Macpherson Minced Meat Noodle ('MacNoodle') originated from Macpherson before it moves to the current location in Upper Serangoon Road. During the day, this coffee shop only open for MacNoodle and occupying almost the whole coffee shop with the drink stall during the day, the stream of customers will just continuously streaming in all day.

The menu on offer are fishball noodle, minced pork noodle, pig trotter noodle; and “Miniwok” version. Price starting for $3.50 onwards.

The elusive fishballs

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Medan Town

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Tai Wah Pork Noodle – Hong Lim Food Centre: Very Good Bak Chor Mee

The Stall

Tai Wah / Tai Hwa Pork Noodle are well known for foodies in Singapore. The conflict between these two stalls made the headline a while back, until today it seems the bad blood are still there. Each of these stall have there own staunch supporters, so its all come down to personal preference.

[CLOSED] Yan Kee Noodle House – Fish Ball or Ping Pong Ball?

In the search of the best Fish Ball Noodle in Singapore, we come across Yan Kee Noodle House. One of the establishment that can claim open 24 hours!!! Best part of all, it is located in the Central of Singapore, corner of South Bridge Road and Circular Road. So if you are looking for supper places after your pubbing, clubbing or anything, isn't this the place to go.

Ah Kow Mushroom Minced Pork Mee – Legendary Bak Chor Mee

Mince Meat Noodle - Bak Chor Mee

Ah Kow Mushroom Minced Pork Mee (Bak Chor Mee - “BCM”) is one of the first hawkers that was awarded Singapore Hawker Legends by Makansutra in collaboration with Singapore Tourism Board to acknowledge the contributions and dedications of Hawkers to their craft and perfection of their dishes.