Toa Payoh (Lorong 1) Come Daily Fried Hokkien Prawn Noodle at Yishun Blk 925 - Char Kway Teow by Chef Ng Bee Hua

The Chef - Ng Bee Hua

**Shh.....Shh.......Chef in Action - do not kachiao (disturb), else you land up with mediocre Char Kway Teow! **

The Chef Ng Bee Hua, looking beautifully youthful at 52, fries Hokkien Mee for a good 11 years, a veteran in the business, recently took to frying Char Kway Teow as well for about a year at Toa Payoh (Lor 1) Come Daily Fried Hokkien Prawn Noodle stall at Yishun Blk 925. She is the Chef Expert in frying the Char Kway Teow, whilst her boss Mr Oh is the Chef Expert for the Hokkien Prawn Noodles. 

I had a dearth of a good plate of delectably yummilicious unforgettable Char Kway Teow for a very very very very very very very very very very long time here in Singapore.  Either the good chefs are retired or long gone buried 6 feet underground. It is indeed rare to find Chefs alive and still honing their trade who are able to whip up such an awesome plate of Char Kway Teow. 

**Now listen up, the key to an unforgettable plate of Char Kway Teow is this : - 

• it tastes great even if it is cold, 
• it must have lots of garlic flavor interspersed with bits of fried lard, 
• it must not be too oily,  
• it must not be loaded with too much dark sweet sauce, 
• it must come accompanied with great fragrant shallot filled chilli sauce, 
• it must be fried using lard, 
• it must have bite size lards as garnish on the Kway Teow.**

Having stayed in the north for a good decade I had never tried this stall at this coffee-shop Yishun 81 Food Court at Yishun Blk 925 in my entire stay here. What caught my eye was a diner quietly devouring this interesting plate of Char Kway Teow at this coffee-shop. Curiosity got the better hold of me, and I took a gamble & proceed to order one plate of that Char Kway Teow for dinner at S$3.00. That plate really change my life. Looks like one plate wasn't enough for the two of us (yours truly & Bob). Soon I found myself licking up whatever remnants from that empty plate. So I straddled over to Chef Ng Bee Hua for another plate this time with loads of that crunchy fresh cockles known commonly as Hum thrown in. 

Remember to always squeeze in at least 2 limes to give it a citrus lift, not forgetting to douse the noodles into that sweet spicy chili sauce Chef Ng specially concocted, and remember to top up S$1 worth of crunchy Hum for that good dose of iodine to pump up your thyroid - and you are good to go. 

Toa Payoh (Lor 1) Come Daily Fried Hokkien Prawn Noodle stall is located at :

Yishun Blk 925

Yishun 81 Food Court

Opening Hours : 10 am to 10 pm daily.

Mayim Chinese Cuisine at North Point - Dinner with Bob

After moving from the south (Farrer) to the east (Simei) & now to the north (Sembawang), North Point has been one of our favourite dinner hangouts. There's no lack of dining places here. Mayim Chinese Cuisine is the place we go for whenever we have a noodles craving. 

The Chinese cuisine served here at Mayim typically consists of Southern & Northern Chinese influences, ranging from La Mian, Shi Zhi Tou, to Dim Sum. 

The Ambience & Decor 

Here we have the La Mian Chef kneading the dough for the making of La Mian noodles.

The Founders of Mayim named it so after the 13th letter of the Hebrew alphabet, bearing the meaning of "water". 

On a typical Friday evening crowds of hungry diners throng & fill up close to 90% of the tables. 

A wise anecdote in huge font is aligned as a centerpiece on one of the walls in the main dining section which rightly translates as "the common peasants regards eating as the normal practice, to be happy one has to be contented alway".

These lanterns with huge lantern covers & a short tassel, emit a pleasantly cosy light, lending a warm cosy ambience to the restaurant. 

This is one of the must devour item on the menu whenever Bob & I visit Mayim. The Mix Combo Noodle (dry version) consists of Roast Char Siew & Chicken served with Hong Kong style noodles in dark sauce. I always add all of the pickled green chili & onion, pickled garlic, roasted garlic into the noodles to taste. 

Another must have dish is the Roast pork served with mustard. Chef made the roast pork till it retains a crisp outer skin & soft juicy moist meat layer. The mustard lends a strong mustardy flavor that blends so beautifully with the roast meat & brings out the flavor of the meat so well. 

Mayim is located at :

930 Yishun Avenue 2

#02-01/05, North Point 

S769098

Tel : 67583168

Opening Hours : 

Mon to Sat 11.30am to 10pm

Sun & PH   11am to 10pm 

Chicken Winglets - Mayim at North Point

Bob & I visited Mayim at North Point for dinner. 

We ordered the third dish - Chicken Winglets, that came marinated with spices - they taste absolutely  great with the meat tender & juicy !

Spicy Chicken Winglets 

We have strong reasons to believe the owners of Mayim must be Bible Believing Christians based on the  fact they named their restaurant on 13th letter of the Hebrew Alphabet.

I particularly liked their decor especially this wall fixture and the Chinese Calligraphy Carvings on it. Very appropriate for a restaurant setting, and gives the restaurant a very homely feel.   

Here the contact details & opening hours if you wish to try our their Cuisine.

http://www.mayimfood.com

You may wish to check out their complete menu at 

http://www.mayimfood.com/images/cusinemenu/publication/index.html