Monday, March 5, 2012

Yong Huat ( Singapore ) - ♕♕♕♕ 1/2

 Yong Huat,  started in 1949 is quite famous for their old school style of cooking,  which usually involves a red hot gas fired wok to fry the noodles with a lavish drizzle of lard oil,  thick sauces and upon request an additional dosage of crispy lard croutons to complete your dish.    On the other hand their other signature Wok Fried Mee Sua (Fujian 麵線) has taken an unorthodox approach,  as the boss also throws in some thinner Vermicelli in addition to the normal thicker noodles to absorb more sauces for flavour.   This attention to the tiny little details is what will make this visit well worth my journey to here!



Fried Mee Sua is famous here,
although the recipe is a little Singaporean customised..

It’s actually easier to remember as being on East Coast Road,
famous for the local Katong Laksa,  such as my trip to 328 Katong Laksa



No air conditioning here…  Hot !



Char Kway Teow fried with Lard Oil -
One of my favourite dishes when young when spending a few years in Malaysia,  but as time passed by I started to neglect it.  I’ve always thought the Singaporean versions tasted a bit different from that but can never pinpoint why.   I suspect it’s the soy sauce being used,  as the Malaysian ones seem lighter in colour?   Notice that there are two types of noodles here…  ~  8/10


Cockles,  Chinese Sausage, Fried Eggs, Bean Sprouts, Cai Xin, Lime,  Lard Oil…
All the essentials to a successful Char Kway Teow,  especially the cockles and sausages and eggs.    The noodles had a fiery wok chi here but perhaps as a Cantonese person,  I can accept even more…   the lard oil,  belachan and soy sauce made the noodles quite flavourful but surprisingly not salty.  This was decent.


Crispy Lard croutons -
This shop only puts in a tiny amount these days unless you ask for more,
which the owner will jump in excitement to oblige!   Back in the days,   it was taboo if shops didn’t add these in…  I have fond memories of these despite feeling the guilt.    It is quite a Teochew/Chiu Chow and Southern Chinese thing which gives it more flavour impact!

Some Beer -  Not cold enough either
It’s hot in here and I’ve just added more chili to my dish ! 
Give me cold beer please…  arrgh





Yong Huat seems to share rental space with 2 Other Shops -
Their neighbour also sells famous tofu or laksa dishes.





Price:  SGD $10
Ease of Access:   3/5 (Many Buses run along East Coast Road,  I just use Taxi)
Food:  ♕♕♕♕ 1/2

Opening Hours:
Mon to Sun 8am - 8pm
Address: 125/127 East Coast Road,  corner of Joo Chiat Road.
Ph: 96301370


  1. ooh you actually spent some time in msia? :D

  2. Yeh Michelle, I spent around 2 years there before, but mostly on Sabah side : ) Love the place... though a bit too hot. But surprisingly I find HK to be hotter during summer, strange !

  3. Wow you've lived in so many places :) This place looks great and it's cheap too hehe always a bonus!



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