JtheJon: Meng Kitchen

Food Review: Meng Kitchen x Sin Chie Toke Huan Hainanese Curry Rice

Ming Fa Fishball 明发鱼圆 also know as Meng Kitchen 日夜小厨 is located along Upper Thomson Road. The history, Its goes back to 1946, where the business started on a pushcart along the street of Chinatown. The founder Lim Chye Kang insisted that the fishballs were to be made from 100% fish meat and that they were to be made and sold on the spot.

Building upon the popularity of his handmade fishballs and emphasising on fish quality, he rallied his three sons to expand the food menu and establish more food stalls. It was only in 1973 that our current Director, Lim Gek Meng, took over and semi-automated business model.

Before long more local delights such as minced pork noodles, chicken cutlet noodles, laksa and curry chicken etc were added to the menu. Today, the business lies mainly in the manufacturing arm and the retail arm, currently having 7 outlets islandwide. From the traditional food stall in Chinatown to more upscale Upper Thomson Outlet.

Iced Teh - $1.50

Normal.

Taste: 2/5

Bak Chor Mee - $4

Bak Chor Mee consisted of a meatball, minced meat, braised mushrooms, liver with bits of pork lard and spring onion.

The bak chor mee was pretty average to me. The noodle wasn't springy and film to me as it ws slightly overcooked. The chilli and vinegar was combined well and it was spicy too. Thats a bonus point for it.

Taste: 2/5

Soup -

Tasted like plain water!!

Taste: 0/5

Food: 1.5/5
Ambiance: 1/5
Service: 1/5

Overall, it was just an average bak chor mee. Nothing worth for me to be back again.

Meng Kitchen

246B Upper Thomson Road

Singapore 574370
Opening Hours: Daily 24 hours

Sin Chie Toke Huan Hainanese Curry Rice is located upper serangoon road (Kovan). The place will be very crowed during night time. It not just sell curry rice, they also sell porridge and dessert too.