The Food Dossier

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.

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Score: 3.2/10