Monday, April 6, 2015

Chia Keng Kway Teow Mee at Ang Mo Kio

I have blogged about the ubiquitious bak chor mee, and mee pok tar and other variants for a while. While I remain quite "addicted" to Tai Hwa Pork Noodle, and Lorong Tua Kong Bak Chor Mee, I recently re-discovered Chia Keng.

The stall is called Kway Teow Mee...but I truly love their mee pok tar.

The above is the $5 version. Ladden with two large, fresh prawns, two hand made fishballs, a few slices of fish cakes, slices of mushroom and lean pork, and two slices of abalone. The noodles were cooked perfectly, al dente, and the sauce was absolutely wonderful. Packing full of umami, flavourful, and the chilli. The chilli is a killer. Not that it is powerful with heat, but powerful with flavour. Almost like some of the XO sauce made by famous chefs...I can taste generous dried prawns simmered in a concoction with fish sauce, oyster sauce, a touch of scallops, a bit of ground deep fried flounder. Superb. 

The prawns were fresh, crunchy type, and very sweet with a wonderful aroma of the sea. And the fishballs and fishcake are handmade each day, and totally satisfying. The two slices of abalone were sweet and very tender, and testament to high quality.

The accompanying soup was totally satisfying as well. Very nice flavours. Very well balanced.

They serve a budget $3.50 version without the goodies, and $7-$15 versions with whole abalones. Might be tempted to try next time if I am not again drawn to the reasonably priced $5 version above.

Definitely highly recommended.

Chia Keng Kway Teow Mee
Blk 453A Ang Mo Kio Ave 10, 
#01-11 Chong Boon Food Centre 
Singapore 561453

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