Skip to main content

Flavorful Discovery at Ang Mo Kio: Yunos N Family's Mee Rebus & Begedil



Tucked away in the bustling lanes of Ang Mo Kio, amidst the vibrant tapestry of hawker stalls, Yunos N Family stands out as a beacon for food lovers. This beloved Muslim hawker stall has earned its stripes by serving up some of the most compelling dishes in the area. Among these, their Mee Rebus and Begedil have particularly captivated the hearts of many. Let's delve into the essence of what makes this dish a standout in Singapore's culinary scene.

Anticipation Builds in the Queue

Firstly, it's impossible to miss the long queue at Yunos N Family, a testament to the quality that awaits. Eager patrons line up, buzzed with excitement, knowing well that the wait promises a rewarding taste experience. For a mere $3.50, diners are treated to a bountiful serving of noodles and bean sprouts, crowned with a velvety gravy that's the essence of the dish.

The Gravy That Steals the Show

Moreover, the Mee Rebus gravy is where Yunos N Family truly shines. This exquisite sauce, rich with the nuanced flavours of dried shrimp and the distinctive aroma of wok-hey, wraps each noodle in a blanket of taste that's both complex and comforting. Its sweet, spicy, and savory notes are a symphony of flavors, embodying the best of what Singaporean street food has to offer.

Texture and Taste in Harmony

Additionally, the dish's textural variety adds another layer of enjoyment. The softness of the boiled egg, the crunch of tau pok (beancurd puffs), and the crispy fried shallots create a delightful contrast with the creamy gravy. Furthermore, the begedil, although slightly dry, brings a subtle balance to the dish's richer elements, enhancing the overall flavor profile for an extra $0.70.

An Extra Kick

For those who like it hot, Yunos N Family's black sauce infused with chili padi adds an exhilarating kick, taking the Mee Rebus experience to a whole new level.

Worth Every Minute of the Wait

At the heart of this culinary adventure is the Mee Rebus gravy - a rich, flavour-packed sensation that justifies every moment spent in anticipation. Yunos N Family delivers not just a meal, but a memorable dining experience, embodying the spirit of Singaporean street food at its best.

Yunos N Family in Ang Mo Kio is a destination for anyone seeking the pinnacle of Mee Rebus & Begedil. It's a vibrant showcase of Singapore's culinary heritage, offering an experience that lingers long after the last bite. So, gather your friends, join the queue, and get ready to enjoy a dish that's as delightful as it is unforgettable.

Yunos N Family Opening Hours & Location

Monday11am - 9pm
Tuesday11am - 9pm
Wednesday11am - 9pm
Thursday11am - 9pm
Friday11am - 9pm
Saturday11am - 9pm
SundayClosed

Address: 724 Ang Mo Kio Ave 6, Singapore 560724

Labels:
Location: Yunos N Family

Comments

Post a Comment

Popular posts from this blog

Xiang Di Mi Fen Pasir Panjang Food Centre – Fatty Ipoh Noodles Review

  When you think of crispy noodle dishes, most of us immediately picture the classic deep-fried yee mee swimming in luscious egg sauce gravy. But over at  Fatty Ipoh Noodles (肥仔怡保炒粉)  in  Pasir Panjang Food Centre , there’s something different sizzling away on the wok. Enter the  Xiang Di Mi Fen (香底米粉)  – a rare twist that swaps out yee mee for bee hoon, and the results are worth every crunchy bite. View this post on Instagram A post shared by YumzYumz.com (@yumzyumzsg) What makes Xiang Di Mi Fen special? Here’s the magic: instead of sturdy yee mee, the hawker goes with delicate bee hoon. Deep-frying bee hoon isn’t as straightforward – it’s finer, more brittle, and breaks more easily, which means it takes extra skill to get it golden, crispy, and ready to hold up under a blanket of silky gravy. That’s already a show of craft. The glorious egg sauce gravy Once the fried bee hoon hits the plate, it’s doused with a  luxurious egg sauce gravy  that cl...
Post a Comment
Read more

Experience Spicy and Savory Flavors with Ng Kuan’s Chilli Pan Mee Pork Cutlet Ban Mian

Looking for a tasty late night meal around Hougang Kovan area? We headed down for Ng Kuan Chilli Pan Mee for their 炸猪肉板面, spicy noodles with their delish pork cutlet for this food review. View this post on Instagram A post shared by YumzYumz.com (@yumzyumzsg) Their noodles were amazingly springy, coupled with their awesome thick chili that was spicy and marbled with texture. Mixed together with their noodles and you get a delectable and tremendously satisfying combi. Thrown into the mix was an egg with runny yolk for the added smoothness and silky texture added to the noodles. For the crunchy department comes in the form of savoury crunchy ikan bilis, as well as crispy deep fried shallots and garlic for the uplifting flavour and aromatics. On the side, we had their deep fried pork cutlet, chopped into bite-sized chunks. They were fabulously deep in distinct flavour, crunchy and varying and superior in taste and texture. Although greasy, it was a marvelous pairi...
Post a Comment
Read more

Hunan Pork Belly at Xiang Xiang Hunan: Crunchy, Spicy, and Lip-Smacking Good

  You know a dish is that good when you keep coming back for it. And that’s exactly what happened on our third visit to Xiang Xiang Hunan Cuisine 湘香湖南菜 —this time at AMK Hub. We already had high expectations from our past experiences, but once again, their Hunan pork belly blew us away. View this post on Instagram A post shared by YumzYumz.com (@yumzyumzsg) What Makes This Hunan Pork Belly Stand Out? First off, let’s talk about the star of the show: their Hunan stir fry pork , made with a heavenly combo of Iberico pork belly and lean pork. It’s a dish that really brings out the spirit of Hunan cooking—bold, fragrant, slightly spicy, and loaded with green pepper aromatics. The pork belly is wonderfully fatty and tender, with that unmistakable richness that Iberico pork is known for. The lean pork adds a nice balance so it doesn’t get overly unctuous. And then there's the rabbit ear fungus. Yes, rabbit ear fungus—also known as Mu Er or Yunnan black fungus . It...
Post a Comment
Read more