Latest news with #Hokkienmee
Listly
25-06-2025
- Listly
5 Hidden Gems in Singapore You Probably Missed – Wander off the Beaten Path
This might not be a hidden spot, but you can easily miss it if you're more focused on famous tourist attractions in Singapore. Located just a short walk from Newton MRT station, this open-air hawker centre is a great place to try Singaporean food. Prices are reasonable, too. You'll find all the classic Singaporean dishes here, from satay and chilli crab to Hokkien mee and BBQ stingray. It's a bit more polished than other hawker centres, but it's set up in the classic Singaporean hawker centre style. From Orchard Hotel Singapore, which is a five-star hotel on Orchard Road, Singapore, Newton Food Centre is about a six to eight-minute drive.
CNA
24-06-2025
- Business
- CNA
Bao Er Cafe opens new outlet in Holland Village, serving its popular kaya toast and Hokkien mee
Fabulous kaya toast is coming to the village. Jeremy Tan, 40, and his wife Bao Er Thai, 46, behind viral kaya toast and Hokkien mee joint Bao Er Cafe (and its slightly fancier sibling Treasure Toast on Purvis Street), are set to open a new outlet – this time in the decidedly more glam Holland Village. Opening on Jul 1 within a shophouse at Lorong Mambong, the new spot will operate under the Bao Er Cafe banner – but with extended hours and a dinner focus that sets it apart from the original Balestier location. Bao Er is best known for its delicately light and crisp toast dripping with lemak kaya, as well as wok hei-laden Hokkien mee – all served in a no-frills setting in drab Balestier Plaza. SAME MENU, EXTENDED HOURS The Holland Village Bao Er will serve the same crowd-pleasing menu that made the original famous: Super thin toast with a thick slab of SCS butter and homemade kaya with freshly squeezed coconut milk, smoky Hokkien mee that draws long queues, plus wok hei bee hoon. However, prices will be closer to those at Treasure Toast – S$8.80 for the Hokkien mee (vs S$8 at Balestier) and S$6 for the kaya toast set (vs S$5 at Balestier). YOU CAN PURCHASE THEIR KAYA BY THE JAR For now, no new dishes have been planned. "Our manpower is too limited to handle new dishes at the moment," Tan explained. However, fans of their signature kaya can take some home – the luscious spread is sold in 250ml plastic containers for S$7.50. Unlike the Balestier outlet, which opens from 8am to 8pm, the new Holland Village one will operate from 7am to 10pm daily, making it Tan's first foray into a proper dinner service. 'We've always wanted to target areas like Serangoon Gardens, Holland Village – the nightlife there is better for serving dinner as well,' he says. Tan and his wife Thai will be personally manning the kitchen at Holland Village for now, ensuring consistency. STEEPER RENT AT UNIT WHERE PREVIOUS TENANT "RAN AWAY" This HV joint seats about 70 diners, a mix of air-conditioned and al fresco seats, versus the 50-plus seats at Balestier. Expect a vibe more in line with Treasure Toast's minimalist and casual aesthetic than Balestier's old-school feel. "The rent is steep in this area," Tan said, noting that he and his wife Thai, alongside their business partner, invested around S$200,000 to convert the space, which was formerly occupied by a mala hotpot shop called Spicysichuan SG 辣食你. According to Tan, the previous operators 'ran away' without notice, leaving the place vacant. Despite the previous tenant breaking the contract, he says they didn't enjoy a rental discount. 'We got the same rate as the previous tenant,' he added. WHY HOLLAND VILLAGE? Meanwhile, Tan shared that business at Treasure Toast is 'sustainable', even after the initial media hype and buzz died down. But he admitted that aside from busier lunch hours, its CBD location means it's "quite quiet at night". Tan hopes that his upcoming Holland Village eatery will have better evening footfall to justify its extended operating hours and higher rent. UNLIKELY PARTNERSHIP WITH OPTICAL SHOP BOSS This marks the second collaboration between Tan and his childhood pal, also named Jeremy (Wong), 39, following their Treasure Toast partnership. The latter is the owner of optical chain W Optics and the two have known each other since they were six years old. The division of labour remains the same: Tan and his missus handle the kitchen, while their partner leverages his optical chain business experience to manage backend operations, accounting and rental negotiations. BAO ER BALESTIER STILL DRAWING CROWDS Tan shared that business at Bao Er in Balestier is still going strong. 'Revenue is very consistent.' The outlet continues to draw loyal fans – with average waiting times of 20 to 30 minutes during peak hours. 'Parking is easier there and prices are lower,' he reasoned. That being said, the upcoming Holland Village outlet is a key piece in Tan's ambitious plans. "Once our Holland Village outlet is in place, we will look for more locations to open shop – not all central. So there will be a Bao Er located in the north, south, east, west, too'.
The Star
10-06-2025
- Business
- The Star
Better days ahead for dining landmark
IN THE 1980s, a small group of hawkers began setting up makeshift stalls using pushcarts along the roadside of Chai Leng Park in Butterworth, Penang. Catering primarily to the burgeoning local community, these early vendors offered simple yet flavourful streetfare that quickly became popular among residents. As development in the area accelerated, the need to organise these roadside businesses became increasingly apparent. By 1994, the hawkers were relocated to a designated 250m stretch on Lebuh Kurau 5. This move was intended to bring order to the bustling food scene. The once-mobile carts evolved into fixed stalls, which many owners gradually expanded and personalised, with some even constructing private washrooms. An artist's impression of a new single-storey food complex that will be built on an empty plot of land in Jalan Kurau. 'Over the years, we have invested a lot into making our stalls more comfortable and inviting,' said Yeoh You Seng, 70, who has been selling bak kut teh since 1996. Today, the vibrant food street, fondly known as 'Wai Sek Kai' or 'Glutton Street' in Cantonese, is home to around 100 hawkers, most of whom operate in the evenings. Each stall offers a unique rendition of beloved local dishes like char kuey teow and Hokkien mee. The variety draws regular crowds of locals and visitors alike, making it a dining landmark in Butterworth. However, the popularity of this bustling street has become a bane for residents living nearby, leading to significant traffic congestion and other challenges. Traffic congestion The Wai Sek Kai at Chai Leng Park is home to several famous stalls, such as this one selling 'lok lok'. Taman Chai Leng Village Community Management Council (MPKK) chairman Tan Hock Chai has highlighted the issues caused by the food street's popularity. 'The heavy traffic has become a source of inconvenience for nearby residents. 'Cars are often parked along the narrow roads, making it difficult for emergency vehicles to pass through,' he lamented. 'To ease congestion and improve conditions for both the hawkers and the community, relocating them to a proper complex with modern facilities is vital,' he said. Plans are already underway to move the hawkers to a new RM8mil purpose-built food complex in Jalan Kurau, close to the existing site. Construction of this single- storey complex has begun, with a groundbreaking ceremony expected soon. Seberang Perai City Council councillor AS Ponnudurai explained that the new complex would house 100 trading lots, each measuring 2.5m by 3.6m and equipped with individual sinks to ensure hygienic food preparation. Additional facilities will include public washrooms, a foyer and a dedicated entrance for visitors. Chee, a claypot chicken rice seller, says a newer place will provide better hygiene and convenience to customers. The complex is expected to be ready by 2027. 'The current hawker site, which has been in operation for over 30 years, has become increasingly overcrowded and plagued with recurring issues such as poor drainage and outdated infrastructure,' said Ponnudurai. 'The new complex will not only offer improved facilities but also feature a playground, landscaped gardens, and modern amenities. 'All these will be managed by the city council,' he added. Hawkers divided The present stretch of stalls is overcrowded and suffers from a lack of amenities, making it inconducive to hygienic food preparation. Despite the promise of modern amenities, not all hawkers are eager to move. Many have built their businesses at the current site over decades and are deeply rooted in the community. 'This place is steeped in heritage and well-known as a food haven among locals and visitors,' said Yeoh. 'Business has been good here, so instead of relocating, why not invest in repairing and upgrading what we already have?' Desserts seller Penny Ong, 60, who has been trading at the current site for nearly 30 years, shares this sentiment. 'I believe at least 80% of the stall owners prefer to stay. Business is good and this location is familiar and convenient for our customers. 'There is vacant land behind us that can be turned into parking lots, and improving the drainage and facilities here isn't difficult,' she noted. Yeoh says the food street is steeped in heritage. While acknowledging that relocation may eventually be inevitable, Ong hopes that the authorities will reconsider. 'This place has history, and we have built a loyal customer base here. I truly hope we are allowed to stay,' she added. On the other hand, some vendors see the relocation as an opportunity. Claypot chicken rice seller Chee Leck Chang views the move to the new complex as beneficial. 'I have a lot of cookware, and I hope the new place with designated lots will offer better security against theft. Ong says at least 80% of the stall owners prefer to stay. 'A newer place will also provide better hygiene and convenience to customers, as I am certain it will be more organised,' said Chee who has been running his stall for over 20 years. A drinks seller, who declined to be named, shared similar sentiments about the challenges faced by hawkers. 'Since the Covid-19 pandemic about five years ago, many traders, including myself, have resorted to using disposable utensils for ease and hygiene. 'Whether it is rice, noodles or other dishes that used to be served with reusable utensils, they now come in disposable packaging even for dine-in customers. 'Although the local council discourages this practice and despite the drawback in dining experience, it is more convenient for many of us to just dispose of everything after use,' she said. 'I do hope that the new complex will offer improved washing facilities, to reduce reliance on disposables,' she added. Ponnudurai says the new food complex will offer better facilities. Another hawker, who wished to be known only as Ong, 40, voiced his frustration about the ongoing lack of proper toilets. 'There is a toilet, but it belongs to a fellow hawker and it only opens when he is operating. 'If he is off, the toilet is locked and inaccessible. 'We often have to walk a long way to use the restroom at nearby coffeeshops,' Ong said, adding that the new food complex would offer upgraded facilities to vendors and customers. Familiarity vs new facilities Patrons of the food street are also divided over the impending move, torn between the charm of the existing street setup and the promise of better facilities at the new complex. Office clerk Usha Ayyappan, 56, who visits the hawker stalls about once a week, prefers the convenience and familiarity of the current location. 'The ambience here is relaxing and cosy, which is perfect for winding down with family after work. Usha fears the new food complex would charge higher rental, forcing hawkers to increase prices. 'Although parking is limited, the roadside bays are conveniently right across from the stalls. 'Right now, food prices are still reasonable, but a new complex might bring parking fees or higher stall rentals, which could affect prices,' she said. Retired civil servant N. Ananda, 72, who lives nearby, appreciates the central and visible location of the stalls. 'The whole stretch of hawker stalls is strategically located along the row and is easily seen by passersby, making it convenient to stop for food. 'I often drop by for a herbal drink, but if it moves into a food complex, it will be a hassle,' he said. Technician Alan Teh, 45, who was dining with colleagues, believes the current site is long overdue for a revamp. 'Over time, the floor and infrastructure here have deteriorated. 'Poor drainage and lack of proper facilities make it hard for hawkers to maintain cleanliness and difficult for customers to clean up after meals,' he noted. Teh, who has been frequenting the area since childhood, said that if the hawkers could not upkeep their present business premises, the new food complex would serve as a fresh start. 'Many hawkers have lost their original spark for cooking authentic local food and are now hiring foreign helpers. 'The vibrant and local atmosphere is already fading, so they may as well move to a modern, systematic location,' he said.
Time Out
29-05-2025
- General
- Time Out
The best noodle dishes in Kuala Lumpur
What is it Anyone who calls Kuala Lumpur home knows that no conversation about the city's culinary soul is complete without a nod to Hokkien mee, a dish as smoky, slick, and unapologetically rich as the capital itself. We say you haven't tried Hokkien mee until you've eaten it at Kim Lian Kee, famed for being the very birthplace of the dish nearly a hundred years ago. Why we love it As far as comfort food goes, Hokkien mee is high up on our list. Here, the thick noodles arrive presented on a banana leaf-lined plate, lacquered in dark soy sauce, glistening with lard, and kissed with unmistakable wok hei – an indulgence steeped in history and flavour. Best paired with a dollop of red sambal. Time Out tip Make your way upstairs to the first floor for air-conditioning. A seat by the windows should also allow you a perch over Petaling Street for people-watching.
The Star
29-05-2025
- General
- The Star
Small stall, bold flavours
The humble Lai Jie Noodle House stall is located along Jalan Burung Tiong in Taman Bukit Maluri, KL. TUCKED away in a corner in Taman Bukit Maluri, Kuala Lumpur, the modest stall that is Lai Jie Noodle House is easy to miss unless you know where to look. This humble spot serves up a variety of hearty noodle dishes that capture the essence of Malaysian comfort food. Customers can expect the likes of pan mee, loh mee, pork noodles, wantan noodles and curry noodles alongside a selection of stir-fried options such as Hokkien mee and Singapore-style meehoon. Run by Low Bee Li and her husband since 2004, the stall is named after the 60-year-old founder herself, in the Cantonese pronunciation. Low and her husband Lee Yat Cheong, 66, have been dishing up bowls of noodles for breakfast and early lunch for over two decades. Their stall is especially popular among morning market traders and regulars from a nearby wet market. 'Some of my regulars' favourites are the curry noodles, Hokkien mee, and fried mee xian,' said Low. 'We open as early as 5.30am, and the peak crowd is usually in the morning when people fill up their bellies before heading off to the market or nearby shops.' She keeps busy with taking orders and serving, while Lee mans the wok. Having picked up the trade in his teens, Lee brings decades of experience to each dish. His cooking does not fall short in delivering the most essential element in Chinese-style noodles – wok hei (breath of the wok). I have tried the Hokkien mee, and it is a clear standout. Hokkien mee comes with pork slices, vegetables and lard. Fried in a dark, sticky soy-based sauce, the smoky, umami-laden noodles come with a generous portion of crispy pork lard that adds texture and depth. The richness of the dish is further complemented by tender pork slices and leafy greens, making it a delightful plate through and through. Equally deserving of praise are their wantan noodles. The noodles are springy and firm, tossed in a balanced soy-based sauce and topped with slices of char siew (barbecued pork). The wantan noodles are topped with a serving of 'char siew'. The dish is served with several plump wantan dumplings, offering that comforting accompaniment one expects from a local favourite. The curry noodles are clearly one of their best-sellers, as they were already sold out when I last visited at noon. A return visit is certainly warranted. Hopefully next time, I will be early enough to get my hands on a bowl. Lai Jie Noodle House opens daily from 5.30am to 12.30pm, or until sold out. It is located along the row of stalls in Jalan Burung Tiong, Taman Bukit Maluri. Be warned that looking for a parking spot here can be tricky.
