Something I wanted to start doing last year but put off because Reasons (aka work) was to start talking more about the great spots we have back home. I travel so much that I’m always populating my feeds with recommendations for destinations far and wide.. when in reality, Singaporean food is like, the best. Obviously.
Singaporean food is a bit of a culinary convergence of the Straits, with influence from cultures all around the region. We have fantastic dining options from most asian cultures — Chinese, Malay, Indian, Japanese, Korean, Vietnamese, etc etc etc, which makes eating your way through the Lion City basically the overarching goal around which tourists plan their itinerary. We also have dining situations that cater to vasty varying budgets, from the mega high end to our beloved heartland hawkers. Actually, I’ll do up the breakdown of what kind of dining options we have in a different post as that’s a whole other story, but today, fresh off brunch at one of my favorite meepok stalls, I’m here with the first of my Singapore Snacccccc Series recommendations: Jalan Tua Kong Lau Lim Mee Pok, Aka The Art of Mee Pok.
Who knows why you pick one over the other? To be honest, us Azns remain loyal to the stalls our parents grew up loving, and most of us have fond memories of breakfast at Lau Lim with our parents post wet-market shopping. The fab thing about this place is, they don’t just serve (admittedly excellent) meepok. They also serve a bevy of other breakfasty options, which makes it a great place to bring out-of-towners so they can try a whole bunch of traditional Singaporean dishes.
Ngoh Hiang – five spice
The Mee Pok here is served al dente, and you have it with either chilli or ketchup. A small bowl has fish balls, fishcake, lean pork, and minced pork, and the larger bowls have prawns as well. The real star of this bowl is the fish ball – in chinese slang we refer to this as qq, which approximately means squishy or bouncy. Man, singlish is weird. But yeah. It’s immensely satisfying to bite into, and I think this is because the fish balls are handmade, not machine made. Anyone raised on Singaporean food will tell you there’s a marked difference, which is why people devote themselves so religiously to family stalls instead of food court chains. The noodles are super springy too, and the noodle-to-gravy ratio is somehow always perfect, whether you order a big bowl or one with less noodles.
Happy Food Faces:
This place is literally always crowded, so go early, or expect to queue!
Jalan Tua Kong Lau Lim
306 Bedok Rd, Singapore 469466
Open till 5pm but usually sells out about 4. Go for breakfast.