BEST FOOD DISCUSSION - Palatable, Savory, Delicious Food Found In ASEAN

[laobanniang]

Originally Posted by heychamp

TS, excellent food thread.

Really nice thread here.

[Deborah]

I like to eat with smaller portion of noodle. Hate to queue.

Originally Posted by AhSoonNo1

Beach Road Prawn Mee Eating House 美芝律大虾面

370 East Coast Road
Singapore 428981
Tel : +65 6345 7196
Opening Hours : 8 am to 4 pm
Close on Tuesdays
Prices from $5.80

[Blackcloud]

Originally Posted by Deborah

I like to eat with smaller portion of noodle. Hate to queue.

I can que up for you if you want .

[AllyMcBill]

Really good thread here.

[leanmeat]

Originally Posted by heychamp

This prawn mee really looks delicious.

Agree with you as well.

[RodelTam]

Originally Posted by AhSoonNo1

Beach Road Prawn Mee Eating House 美芝律大虾面

370 East Coast Road
Singapore 428981
Tel : +65 6345 7196
Opening Hours : 8 am to 4 pm
Close on Tuesdays
Prices from $5.80





many others here would rate this place to offer the best #prawnnoodles.
They are good and that's for sure. Prawns are fresh, soup stock is good and noodles are cooked well. However, I noticed the dried noodles are not as heavily-sauced as before.
Prices are according to the number of prawns, types of prawns and pork ingredients of your choice. Note that ordering big does not equate more noodles!
Seriously, unless you must have big or jumbo prawns (which they will try to upsell you anyway), the smaller prawns will be sufficient (and more economical as well).
Add on noodles for $0.50 more if you have a good appetite.
Their key money spinner will still be the Ngoh Hiang 五香灌肠 which is supposed to complement the noodles but end up being their profit center anyhow. Price per piece range from $1 to $2.20...
Best thing about this place now is you do not need to wait long. Noodles and Ngoh Hiang are served within 10min even for a Saturday noon so unlike before.
Drinks go for $1.40.
Overall, still a good place for a good bowl of prawn noodles despite being in the trade for so long. Unless you must have the big prawns, the small prawns will be good enough. Add noodles at your discretion.

Tried and tested. Confirm + chop, good

[Garcia10]

Originally Posted by BENthanh

This shop always big crowd.

Sure, will take note.

[Targus]

Originally Posted by Olady

Think is the same coffee shop as the Bak Kut Teh stall

That coffee shop also has a roast duck stall, not bad too

[AhSoonNo1]

Zhen Hao Lor Mee (North Bridge Road Market & Food Centre)

Address
861 North Bridge Road
Stall 97 North Bridge Road Market & Food Centre
Singapore 198783
Opening Hours (See all days +)
Today:
05:00am - 02:00pm



Just had this lor mee at North Bridge Road Market.
Ordered the $6 bowl as I was tempted by the display of ingredients.
Very rich indeed in terms of ingredients. Ngoh Hiang, pork belly, mini pork ribs, braised egg, fried fish bits, fried fish skin and a generous piece of fried fish head.
The gravy is thick and savoury, my favourite type of lor mee.

[TanSonNhat]

Always like Vietnamese food.

Originally Posted by AhSoonNo1

Thank you for your support.

Continue with Vietnam food

Phở (pho)
The noodle soup didn’t become so famous for nothing – it really is one of the most common dishes in throughout the country, and it makes the Vietnamese food menu at nearly every sit-down restaurant too.
Pho is the combination of soft rice noodles in a soup broth, normally prepared with either bo (beef) or ga (chicken) – both of which can be extremely delicious, but I’m normally more of a beef kind of guy.
The noodles are flash boiled until soft, topped with your choice of meat, and often finished with a sprinkle of chopped green onions and sometimes sweet onions as well.



Bún riêu (bun rieu)
The broth is made from a crab base stock, and another key ingredient are tomatoes, which create a broth that’s slightly seafood tasting, yet has a beautiful natural sweet and tartness from the tomatoes. I think there’s also often some rice vinegar included in the recipe to give it a lovely sour and well-rounded flavor.
Along with the wonderfully flavorful broth in a bowl of bun rieu, the noodles are often similar in shape and size to spaghetti noodles, except soft rice noodles.
Topping the noodles are pieces of golden fried tofu, sometimes meatballs, hearty chunks of pork, squares of congealed pig’s blood, and finally a slab of rich crab paste.


Bún mắm (bun mam)
The base of any bowl of bun mam (bún mắm) is a dark colored broth prepared with fermented fish sauce (which I believe is similar to Thai pla ra).
The fermented fish sauce gives the soup broth a well rounded, balanced flavor, and it’s honestly not nearly as fishy as it might sound or smell.
Along with the broth, bun, or rice vermicelli noodles, are loaded into the bottom of the bowl, before the entire assortment of meats like squid, prawns, and pork are all scattered on top of the noodles.
Finally, a slice or two of eggplant, which soaks up all the broth, is another essential component of a bowl of southern Vietnamese bun mam.
In addition to the glorious fish flavor, the broth of a bowl of bun mam is usually sweetened with tamarind juice and sugar.

[correlation]

TS, feeding time here.

[Deborah]

This bowl of lor mee looks too good.

Originally Posted by AhSoonNo1

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Just had this lor mee at North Bridge Road Market.
Ordered the $6 bowl as I was tempted by the display of ingredients.
Very rich indeed in terms of ingredients. Ngoh Hiang, pork belly, mini pork ribs, braised egg, fried fish bits, fried fish skin and a generous piece of fried fish head.
The gravy is thick and savoury, my favourite type of lor mee.

[DiMarchino]

Originally Posted by TanSonNhat

Always like Vietnamese food.

Same here as well.

[Bynote]

Thanks TS for this great thread.

[AhSoonNo1]

Ambeng Cafe by Ummi Abdullah

https://www.facebook.com/ambengcafe/...MELINE&fref=nf

http://www.tnp.sg/m/makan/food-fit-president

Location: 430 Upper Changi Road, East Village Mall #01-65 Singapore 487048