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Signature Dishes
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Probably one of my favourite Hokkien Prawn Noodles around. The noodles are so wet, even after waiting for 10 minutes, the noodles aren't dry! The noodles are cut so small that you can polish up this plate with just a spoon. For $3, you get 2 prawns and sufficient noodles for 1 pax, but if you're hungry go for the bigger servings. The noodles itself was soft and very flavourful.The sauce is very addictive and I was so tempted to get more. They are very generous with the sotong (squid) and the squid was delightfully chewy and together with the prawn mee sauce, it was very enjoyable.All in all, if you're in the Bukit Timah Food centre, do not leave without trying a plate of this!
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From the East to the West of Singapore, I managed to find my way to Bukit Timah Market. What brought me here was my prior appointment at Westview Primary School as an invited guest to give a career talk on MaxForm, my coaching business.Being my first trip here in 25 years of my life, I had to make it worthwhile and I'm glad I did.Unpretentious and plain as it seems and with no queue in sight, I went for it.Instead of using round yellow noodles, Xie Kee Hokkien Mee (謝記福建面) uses flat yellow noodles which I thought was rather refreshing in terms of texture.I like that fact that it wasn't too dry nor wet and was a little starchy. It is rare to find affordable and good food in this day and age in Singapore. Thankful that I made a trip here!More pics and thoughts at:http://lepakwithyaops.com/xie-kee-hokkien-mee-謝記福建面-at-bukit-timah-market-food-centre
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If you spend sometime walking around Bukit Timah Food Centre nearing meal hours, you would probably get to see a handful popular stalls with sprawling queues. Specialized in solely Hokkien Noodle, Xie Kee Hokkien Mee stall is just one out of many stalls that is drawing the hordes.The uncle who was preparing the food had its noodle cooked separating from the broth. The fire and timing was well control as seen during the queue. When the noodles was cooked to the right texture deemed by the cook, the broth was then added to sum up the dish. I'm not a person that is in favour of the "Ki" smell that comes from typical type of yellow noodle used by the hawkers. I must admit that the plate of noodles was great and just that my stomach had turned down the dish due to smell of the yellow noodles. Nevertheless, there were still many Die-Hards who dont mind joining the queues for the plate of noodles.The plate of noodle was cooked to a moist perfection with consistent prawn broth taste with prawns, shreds of pork belly and sotong included.Overall, i find that if the noodles was self processed by removing the smell, it could be better but beats me, this smell may be unique and could also be one of the reasons why the queue from the patrons.
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