Zhen Ming Pork Ribs Prawn Noodle 真鸣肉骨虾面 @ Mayflower

It is almost impossible to find a hawker in Singapore that does not employ the substance monosodium glutamate. And if found, the food may not be up to the expectations of instant gratification seeking taste buds. I am very happy I found one that matches both criteria.

Zhen Ming Pork Ribs Prawn Noodle is situated inside Mayflower Market's Food Centre.

Zhen Ming Pork Ribs Prawn Noodle is situated inside Mayflower Market’s Food Centre.

Click on pictures for full view:

Mdm Irene serving us the first of our orders.

Mdm Irene serving us the first of our orders.

The Silver Chef and Yummicraft.

The Silver Chef and Yummicraft.

Click on pictures for full view and some commentary:

The Prawn is amazingly fresh and crisp!<br />Mr. Chan did mention the type of prawn used but I vaguely remember if it was Sea Prawns (海虾)<br />Good excuse to go and eat again and ask him ;-)

The Prawn is amazingly fresh and crisp!
Mr. Chan did mention the type of prawn used but I vaguely remember if it was Sea Prawns (海虾)
Good excuse to go and eat again and ask him 😉

Crispy Pork Lard and Shallots which Mdm Irene said many customers requests extra for them.

Crispy Pork Lard and Shallots which Mdm Irene said many customers requests extra for them.

Bak Chor Mee Pok Dry.

Bak Chor Mee Pok Dry.

Umami? Ooh la la...

Umami? Ooh la la…

Mr. Chan explaining the ingredients and process used in the making of his superior tasting broth.

Mr. Chan explaining the ingredients and process used in the making of his superior tasting broth.

Click on pictures for full view and some commentary:

Is it sweet? Mr. Chan says he always take a bite of the Malaysian imported black sugarcane first before deciding if he should add rock sugar. If necessary, only small rock sugar is used.

Is it sweet?
Mr. Chan says he always take a bite of the Malaysian imported black sugarcane first before deciding if he should add rock sugar.
If necessary, only small rock sugar is used.

Hats off to Mr. William Chan as I listened to the long and arduous process he takes to make the stock of a simple prawn noodle meal each time to be sold not in an upmarket restaurant but as an affordable hawker fare in a heartland neighbourhood. His passion and the care he takes to brew the soup, each night as we are sleeping, is something I must highlight.

Although the stall is opened for business at breakfast time, Mr. Chan goes to his stall at 2am every business day to start the fire. Just the simmering of the superior tasting prawn and pork stock takes at least 6 hours (longer if he can) over very low heat so as to induce the natural sweetness and aroma of the potpourri of ingredients. He claims he does not use msg when I asked him. The sweet tasting broth uses imported Brazilian pork ribs, bones and skin, Malaysian black sugarcane, prawn shells, red dates, a hen and other seasonings. The colour of the broth is lighter in shade to other stalls I had eaten. He warned me of dark coloured soup (not due to addition of dark soy) which may be toxic.

Having traveled all the way from Bukit Timah area to Ang Mo Kio, I must, of course, eat the soup form but I was glad Yummicraft wanted to try the dry version; I get to taste both 😀

The dry version had good sambal-based seasoning. What I would love to do was pour the soup over the dry noodles but that may be distasteful to The Silver Chef so I behaved and savoured each version separately.

On first sight, the soup version’s broth look slightly cloudy in comparison to the other hawker stalls I have eaten. This “cloudiness” was due to the essence imparted into the soup. The soup was medium bodied and tasted great on its own. I did not add extra soy sauce or pepper (nowadays, I try to eat food as served so as to do a better review of actual foods).

The pork ribs were tender and moist. The pig’s skin had the al dente chew. I didn’t feel sinful eating the organ at all and if I did, any guilty feeling was absolved when Mr. Chan showed us the prepared skin before cooking. All the time I was chanting (inside of me) collagen and better skin 😉

The prawns were something else! I haven’t tasted such succulent and “clean-tasting” prawns for a long long time! Some prawns tasted powdery or lacking in bounce. These have neither the airy feel nor the restaurant alkaline-soaked texture. Fantastic!

All in all, it was a worthwhile trip for me to discover this gem through The Silver Chef, who found it through Uncle Smart, phew!

Mr. William Chan and Mdm Irene Teo - life partners and owners of Zhen Ming. The two work cohesively in their busy stall from morning till early afternoon.

Mr. William Chan and Mdm Irene Teo – life partners and owners of Zhen Ming.
The two work cohesively in their busy stall from morning till early afternoon.

Zhen Ming Pork Ribs Prawn Noodle serves the best broth anyone could pay at a hawker stall.

Zhen Ming Pork Ribs Prawn Noodle serves the best broth anyone could pay at a hawker stall.

Contact for Zhen Ming.

Contact for Zhen Ming.

Zhen Ming Pork Ribs Prawn Noodle 真鸣肉骨虾面
#01-35, Blk 162,
Ang Mo Kio Ave 4,
Singapore 560162.

Update: Kelissa informed me that the stall has moved to #01-04. Be on the lookout!

Happy noodling 🙂

Please call to find out which is their off day. (I think it’s Wednesday but forgive me for being so forgetful these days – one year older :p, lol…)

Click here to read The Silver Chef’s review of Zhen Ming Pork Ribs Prawn Noodle.

Advertisements
Comments
2 Responses to “Zhen Ming Pork Ribs Prawn Noodle 真鸣肉骨虾面 @ Mayflower”
  1. Kelissa Chan says:

    Please be informed that this stall has now moved to #01-04 instead! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s