Smoke and an aroma of wok fragrance saturated the air at Amoy Street Food Centre. An abundance of food stalls beckons, but today we are here for stall only, Jin Hai Cooked Food.
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Okay I jest. Despite the man flamboyantly tossing a myriad of ingredients into his seasoned wok and expertly frying them, it's the stall to Jin Hai's left that drew us to the food centre.
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The Michelin endorsed stall opens at 1115. At 1100 when I first arrived, a small group of people has gathered outside. By 1105, a line was formed.
I counted about 5 people ahead of me in the queue. Shouldn't take long, I assured myself. That assurance was proven otherwise as the first customer took away what appears to be like 6 packets of noodles.
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When it finally was my turn next, I understood why it took so long. Each bowl was prepare a la minute, and the owner (presumably) takes his time crafting each bowl into a work of aesthetics. I saw how he meticulously arranged everything in order, and tossed out the stray strand of chili that landed onto my egg. Such attention to details. Just before being placed onto the tray and into the arms of the eagerly waiting customer, the rim is given a good wipe, albeit from a piece of napkin that's probably been over used.
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(left: my medium bowl, $11; right: friend's small, $8)
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There are several elements to the bowl of pricey noodles, and I personally felt each was enjoyable. The potato-wrapped shrimp is crunchy and a contrast to the soft and flavourful onsen egg. Braised charsiew is amazingly tender. Plump Hong Kong style wantons filled with minced pork and shrimp complete the toppings. Taking centrestage was the noodles, with its super springy texture tossed in a tasty savoury sauce that makes the other ingredients almost superfluous.
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I waited approximately 30 minutes for my order, and would return.
Okay I jest. Despite the man flamboyantly tossing a myriad of ingredients into his seasoned wok and expertly frying them, it's the stall to Jin Hai's left that drew us to the food centre.
The Michelin endorsed stall opens at 1115. At 1100 when I first arrived, a small group of people has gathered outside. By 1105, a line was formed.
I counted about 5 people ahead of me in the queue. Shouldn't take long, I assured myself. That assurance was proven otherwise as the first customer took away what appears to be like 6 packets of noodles.
When it finally was my turn next, I understood why it took so long. Each bowl was prepare a la minute, and the owner (presumably) takes his time crafting each bowl into a work of aesthetics. I saw how he meticulously arranged everything in order, and tossed out the stray strand of chili that landed onto my egg. Such attention to details. Just before being placed onto the tray and into the arms of the eagerly waiting customer, the rim is given a good wipe, albeit from a piece of napkin that's probably been over used.
(left: my medium bowl, $11; right: friend's small, $8)
There are several elements to the bowl of pricey noodles, and I personally felt each was enjoyable. The potato-wrapped shrimp is crunchy and a contrast to the soft and flavourful onsen egg. Braised charsiew is amazingly tender. Plump Hong Kong style wantons filled with minced pork and shrimp complete the toppings. Taking centrestage was the noodles, with its super springy texture tossed in a tasty savoury sauce that makes the other ingredients almost superfluous.
I waited approximately 30 minutes for my order, and would return.