My mum always had this advice for me when I was a child dining out at hawker centers.:
Do not be attracted by long queues without knowing what's ahead.
Do not be biased by any form of media hype.
Use your own judgement on taste, (especially now that you are a professional chef.)
Experience counts: look for older hawkers who may be slow but the patience is worth it.
Look for tell tale signs of the quality of food based on the stall's outlook. If everything is catered, then you know better.
Mature estates' hawkers often have better tasting grub.
Well, mum is right most of the time, and I have always kept her advice in mind when I go around.
Beo Crescent market is one of my favourite chow destinations as I grew up around this estate in the 70's where there were fantastic stalls selling Carrot Cake, Cantonese Congee, Kueh Tutu etc until the wee hours of the morning. Most of the good hawkers are either gone or have moved away.
Recently, I happened to pass by this familiar stretch when my nose caught the familiar whiff of pork lard cracklings and clanking of the wok spatula scrambling eggs till they foamed. It's the old uncle at helm again, frying his delicious prawn noodles away in a great broth.
Mind you, the last time I came by around 7:15pm in the evening, he was already doing his last order as he opened at 3pm. This must really be one of those "good life" hawkers who work only a couple of hours a day. A modest stall, no media hype or publicity, this almost toothless uncle fries every plate with passion and pride. No Rolex, no gold chain or heavy jade - just pride in his ability to dish out great food.
Each plate of his prawn noodles is moist but not dripping wet and yet had the full flavour of a rich meaty stock. Steam from the noodles evolved a seductive lard fragrance yet it was not greasy on the palate and the portions were generous. This is truly one of the best I have ever tasted, the other being at Whampoa Food Centre. The chili was fantastically fragrant with dried shrimps and a reasonably nice amount of spiciness. A squeeze of lime brings every dimension into harmony. You can ask for more chili but I prefer to keep things simple.
Yang Zhou Fried Prawn Noodles Blk 40, Beo Crescent
Coffee Shop Opposite Beo Crescent Market
Opening hours: 3 - 8pm or earlier
Closed on Fridays
Coolchef is a local professional chef who cooks, blogs, educates & lives life to the fullest with his wife in Singapore. A former CIA & SHATEC alumni, accredited with the Global Chefs Advisory Board, at-Sunrice The Singapore Culinary Academy, Coolchef seeks out gastronomic experiences and picks up culinary knowledge of different cuisines from his work in different countries during the course of his career. Keen to share his knowledge and expertise, Coolchef is also a visiting Guest Chef Instructor with People's Association.
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