Old-school kampung-style mee rebus & laksa since 1959 at Changi Village Hawker Centre

I’m most likely within the minority right here in saying that I’m not having fun with the chilly climate. Between the endless sniffles and pain-inducing sneeze suits, I’d reasonably have a scorching and sweaty afternoon any day. But on the intense facet (or lack of), this sweater climate means a scorching bowl of noodles hits further exhausting, which is why I elected to have my uncommon breakfast at Hassan Stall, situated at Changi Village Hawker Centre.

Hassan Stall began in 1959, earlier than even Changi Village Hawker Centre existed, as a makeshift stall which was an extension of the okayampung home of Hassan, the late proprietor. Currently, the stall is run by his youngsters, Azman and Suzana, who’re of their late 50s and early 60s. Assisting them is Rokiah, their aunt who handles the laksa and epok-epok dishes.

What I attempted at Hassan Stall

Hassan Stall retains issues easy with its no-nonsense method to basic Malay dishes corresponding to Laksa (S$3.50), Mee Siam (S$3.50), Mee Rebus (S$3.50) and Lontong (S$4). There have been additionally handmade Epok – Epok (S$1), however they have been bought out once I reached. All the recipes have been handed down from era, with prep time ranging from as early as 5am on daily basis.

I settled for the very best vendor Mee Rebus and Laksa.

The Mee Rebus presentation was as elementary because the inexperienced plates that they have been in. The base of yellow noodles, beansprouts and mee rebus gravy was topped with fried shallots, sliced inexperienced chillis and bits of Chinese celery. It was completed with a bit of limau kasturi and a boiled egg.

My incessant sniffling drove me to strive the steaming gravy. The satisfyingly acquainted nuttiness and prawn hit me first, adopted by a mellow contact of zestiness from the lime, regardless that I hadn’t squeezed them. It wasn’t as wealthy as I used to be anticipating it to be, and offered a extra refined flavour.

As per the script, the noodles have been cooked completely and managed to completely take in the gravy. There have been additionally uncommon little items of beef scattered across the gravy. Though I used to be pleasantly shocked by it, these with a particular food regimen ought to take observe.

Having made fast work of my Mee Rebus, it was on to the Laksa subsequent. There have been cucumber slices and lemongrass leaves accompanying it. It additionally had a seemingly misplaced dollop of sambal.

This was a variant of laksa hailing from the Malaysian state of Perlis, which makes use of blended fish, leading to a grainier and thicker texture. Taste clever, it had the everyday creaminess with a contact of spiciness. I appreciated the grainy side of it because it stored the textures attention-grabbing.

After a great mixing with the noodles, they took on the style of the thick gravy. It would have gotten jelak however the lemongrass leaves gave it a sturdy kick of refreshing citrus flavours. Similarly, the thinly sliced cucumbers gave it a pleasant crunch. The sambal was on the sweeter facet and aside from a small scoop, I didn’t go for seconds.

Final ideas

Hassan Stall doesn’t simply present an inexpensive and scrumptious meal, it’s additionally a bit of Singapore’s culinary historical past, with each recipe relationship all the way in which again to the kampung instances. The Mee Rebus and Laksa have been particular must-tries however do additionally contemplate the Lontong, which was additionally well-liked.

With nobody to take over the stall, it’s solely a matter of time earlier than the bowls flip into mere reminiscences…now that’s one thing to sniffle on.

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