Chia Keng Fried Hokkien Prawn Noodle

Prod any gastronome worth his/her salt as to which stall within illustrious hawker haunt Chomp Chomp Food Centre rustles up the meanest hokkien mee, chances are you get nudged towards either Chia Keng (車間) situated at the fore, or enduring arch competitor Ah Hock (亞福) that is entrenched somewhere aftward in the opposite aisle. Interestingly Chia Keng favours a liberal wetness lacing the fry, contrary to Ah Hock's penchant for keeping it unirrigated - herein we shall however focus on slicing and dicing the former.

Started by a certain Mr Tan (fun fact: he happens to be the younger cousin of Mr Ng Hock Wah, the crackerjack hash slinger behind Nam Sing Hokkien Fried Mee at Old Airport Road) sixty odd years ago, Chia Keng actually derives its name from a now-defunct Teochew village settlement that existed until 1984. After Chomp Chomp underwent renovation and reopened in 2017, Mr Tan relinquished his cooking duties to eldest son Zen. While old-timers might recall still smoldering noodles being decorously parcelled out over traditional opeh leaves, these days they are just brusquely shovelled onto banal green plates.

Chia Keng opens daily from 5.30pm-11pm except Tuesdays; fyi each portion will set you back by $4/$5 (do note the cheapest $3.50 option has since been expunged).

Sampling and thoughts:

One ho-hum hodgepodge of thick white (beehoon) cum thin yellow (egg noodles), a smattering of jaundiced sea creatures and exiguous pork belly filaments all writhing in the throes of some irreparably claggy gunk - this bastardized affair ain't anywhere near ready for prime time. Ditto the amateurish trite sambal chilli which screamed bloody wrong on so many levels.

Further factor in an asshole server encountered, coupled with nearly 40 minutes spent waiting, it therefore more than suffices to award two fat thumbs down. WAY DOWN.

Note: Prices subject to change without prior notice. Kindly clarify with stall before visiting or ordering.

Copyright © All Rights Reserved. Photographs and write-ups featured on this page represent the original works of The Food Dossier unless stated otherwise. No copying or reproduction is permitted without seeking prior explicit consent.

Score: 3.2/10



Chomp Chomp Food Centre
20 Kensington Park Road,
Stall 11
Singapore 557269

91 Fried Kway Teow Mee

Michelin Plate honoree 91 Fried Kway Teow Mee's salubrious spin on an all time artery-clogging favourite of Singaporeans is drawing droves these days, alas we remain skeptical: what are the odds of sinful curtailed (no pork lard, no lup cheong - just lotsa chye sim, few blood cockles plus crispy lancelet thrown in) proximating them gustatory pleasures beknownst to relishing the good ol'?.......

Read More Here

Swee Guan Hokkien Mee

Swee Guan Hokkien Mee's decades-old presence (established since 1968) inside Xing Lian Eating House is bare bones ancient: single cramped frying cubicle with dilapidated signboard unceremoniously fastened on top looking downright rickety......

Read More Here

Woon Woon Pek Beehoon

Say you desire a slice of the F&B action, yet can't cook to save your life - what then? Rope in ex-chef dad as quarterback by all means, thereafter staff up around Martin Yan, budget permitting. Given enough time, ceteris paribus, it's ka-ching, ka-ching baby. Easy peasy lemon squeezy......perhaps not. Enter fledgling hawkerpreneur Reece Wong, who together with business confidant Javien boldly bade their flourishing corporate careers adieu......

Read More Here