Mee Hoon Kueh :: 麵粉粿

I wasn't even looking for the stall at the food center, but the sign '面粉粿' i.e mee hoon kueh that caught my eye, so I decided to join the queue for a bowl. I've been wanting to have some mee hoon kueh ever since the BFF said that a stall at the Whampoa Food Center (at the day market area) serves up a good bowl, but it sells out super early unless I call to place an order. Telok Blangah Food Center happened to be conveniently located to where I was running errands. So I stopped by for lunch. 

Ordering a bowl didn't take too long. But it was a 20-minute wait for the bowl to appear on a tray! Wow. There was only one cook and one cashier who also puts the dough through the presser. The rectangular doughs are waiting at the side on the tray, and when we order, it's put through to became noodles (ban mian) or mee hoon kueh. Then it's hand-torn before being cooked. 

While waiting, I decided to google the store. So this is Jiak Song Mee Hoon Kway. I have never heard of it till this day, much less understand the hype about it. This Telok Blangah stall is supposedly the 'flagship' of a chain of mee hoon kueh stalls opened up by Masterchef S1 contestant Aaron Wong. Ahhh... okay. I didn't watch it or follow the contestants' career trajectory. But I guess that's where the hype comes from. I don't particularly care, but it explained the queue and the long wait at lunch at 1.30pm. 

It was a pretty decent bowl of mee hoon kueh, dry. It's very hard to like a bowl of mee hoon kueh soup if it's packed into a to-go container. It would just all be sticky and eeeky. It could be moderated by separating the soup and then pouring the hot soup into the contents to re-hydrate. Still. You gotta eat it hot. For a stall that may be over-hyped by now, this $4.50 bowl is satisfying! It's very hard to find a good bowl of mee hoon kueh nowadays. They don't quite taste right, nor do they press it thin enough. This stall took some effort with the soup too. I just thought if there the presser-flattened mee hoon kueh could be pressed a few more times before going into the boil, it would be even thinner and better.