Skip to main content

Savoring Bishan’s Best: A Review of Jiak Mee’s Handmade Mee Hoon Kueh

 


Nestled in the bustling lanes of Bishan’s vibrant hawker scene, Jiak Mee stands out with its promise of homestyle comfort—handmade mee hoon kueh. Known for its tender, hand-pulled pieces of dough, mee hoon kueh is a beloved dish among local food enthusiasts. This time, we dived into both the soup and dry versions of this dish to see how Jiak Mee measures up.

The Soupy Saga: Comforting but Mellow

Priced at a modest $4.80, the soup version of Jiak Mee’s mee hoon kueh presents a simple broth that aims for subtlety. Unlike the robust flavours we’ve relished at Jiak Song Mee Hoon Kueh, Jiak Mee opts for a lighter touch. The broth, though understated, might be too tame for those who prefer a stronger, more aromatic base.

The soup features unique Cekur Manis leaves—also known as Sweet Leaf—adding an intriguing texture different from the usual cai xin. The leafy greens, alongside crunchy ikan bilis, bring a delightful contrast to the tender mee hoon kueh, which itself is ample and satisfyingly chewy. However, the minced pork could have been more tender, as it leaned towards the tougher side, which might not sit well with all palates.

Dry Delight: A Flavorful Twist

Stepping up at $5.30, the dry version brings a new dimension to the table. It retains the same vegetables and ikan bilis but introduces a silky semi-cooked egg, draping over the chewy noodles in a rich, comforting coat. The simple yet effective sauce binds all elements together, creating a dish that surpasses the soup version in both taste and texture.

For those seeking a little extra indulgence, the dry version with prawn paste chicken mid-wings ($7) is a must-try. The chicken, aromatic with prawn paste, is crispy on the outside and succulently juicy within, making each bite a delightful crunch. This version does away with the minced pork but keeps everything else, allowing the star feature—those delectable wings—to shine through.

Recommendation: Go Dry, Definitely

Between the soup and dry options, our recommendation leans heavily towards the dry versions. Whether you opt for the basic setup or splurge a little on the prawn paste chicken addition, Jiak Mee’s dry mee hoon kueh captures the essence of what makes this dish a staple: texture, flavour, and heartwarming satisfaction.

In conclusion, while Jiak Mee’s soup version might not stir up excitement, the dry mee hoon kueh—especially topped with those irresistible prawn paste wings—promises a more flavour-packed experience that is well worth exploring. So, the next time you’re in Bishan, let Jiak Mee treat you to a plate of their finest!

Jiak Mee Opening Hours and Location

7:30 am - 8:30 pm Daily

Address: 514 Bishan St. 13, Singapore 570514, Junction 8

Labels:

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