24-hour stall serving scrumptious bowls of black pepper mee pok & laksa

For my meals evaluation immediately, I made my strategy to Serangoon North Avenue 4 seeking Wang Jia Wang (旺佳旺). It’s a 24-hour fishball noodle stall that sells a peculiar dish: black pepper mee pok. I guess you’ve by no means heard of this earlier than, am I proper? Well, me neither, so I needed to strive it not less than as soon as!

Nestled throughout the residential space beneath a multi-story carpark, I discovered KPT Coffee Shop which seemed surprisingly acquainted. I then realised that I’ve truly handed by this place a numerous variety of instances, however I’ve by no means truly dined right here.

I noticed Wang Jia Wang (旺佳旺) at a nook with its black signboard. The menu gives quite a lot of noodles like Fishball Noodle (Dry/Soup) (S$4), Prawn Noodle (S$5) and Mini Wok Noodle (S$5.50). 

I noticed the magic occurring proper in entrance of my eyes as I waited for the cooks to arrange my meals. The mee pok was tossed in a darkish fiery-looking black pepper sauce earlier than the elements had been scattered on prime, and the uncle’s assistant expertly cracked a good looking soft-boiled egg by the aspect.

What I attempted at Wang Jia Wang (旺佳旺)

As the climate was good and funky after a heavy downpour, it was the proper event to strive the Laksa (S$4). This scrumptious bowl had the same old elements: fishcake slices, tau geh, cockles, items of tau pok, thick bee hoon and a sprinkle of finely-chopped laksa leaves on prime.

The gravy was good and thick, speckled with purple spots on the floor which resembled a stunning terrazzo tile. It was luscious and lemak-tasting from the coconut milk used, however I discovered it just below seasoned— it might’ve been good in any other case.

The thick bee hoon was cooked completely like al dente spaghetti, retaining a agency chew and managed to take in all of the creamy goodness of the Laksa gravy. The laksa leaves exuded a delicate grassy and zingy vivacity which permeated my sense of style and scent with each chew I took.

The items of tau pok acted like mini liquid grenades which detonated in my mouth as quickly as my tooth sunk into it, gushing the nice and cozy and barely spiced broth inside.

The cockles had been additionally agency and odourless, a sign of its freshness. It offered a little bit briny style of the ocean with its umami flavours. Overall, this bowl of Laksa was one of many higher ones I’ve had in latest instances.

I’m shifting on to the spotlight of my go to, the Black Pepper Mee Pok (S$5.50). In it, there have been morsels of minced pork, slices of fish cake, pork slices, pork lard bits, one fish ball, one meat ball, black mushrooms, one ngoh hiang, a tender boiled egg, and a heap of mee pok drenched in black pepper sauce.

The jiggly tender boiled egg on the aspect stood out, and I wasted no time probing my chopsticks into it and began mixing all the bowl of noodles up.

The gentle brown tones of the black pepper sauce encompassed all the varied components of the dish, making them seem like they’d spent an hour sunbathing beneath the solar. The whole egg had disintegrated throughout the elements, inflicting the noodles to have a viscous creamy texture.

The noodles turned smoother from the egg coating and gave off delicate peppery notes which weren’t overpowering. The crispy items of pork lard various in dimension and solely the massive ones had impression, giving off the shiok fatty essence of the animal fats. I simply wished they had been extra constant on the scale which might have additional enhanced the flavours of the noodles.

The piece of ngoh hiang was unbelievably fats and was a mouthful to eat. Unfortunately it wasn’t home made and the meat tasted of flour greater than anything.

I used to be pleasantly stunned by the pork slices which had been so tender that I might chew them effortlessly. I had no complains with the fishball, meatball and sliced fish cake.

Final ideas

Wang Jia Wang is a good stall to go to everytime you crave for an honest bowl of laksa or noodles. Being a 24-hour stall, I really like you can have them for breakfast, supper or at any time you want!

Unlike different fishball noodle stalls with menus which solely revolve round bak chor mee and meatball soup, I’m impressed that additionally they serve prawn noodles, laksa and even their unique black pepper mee pok.

Head right down to Serangoon North Avenue 4 and provides their noodles a strive immediately!

Expected injury: S$4 – S$5.50 per pax

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