Restaurant Sing Li

Sibei tok gong iced coffee that you need to try! Whenever I head to KSL for shopping, I will probably make a trip to this coffeeshop not for their food but more for their drinks, because they make one of the best local beverages ever. I had their Milo before, super gao and shiok, but this time I went for iced coffee. Sweet, chilled, and thick. The condensed milk paired nicely with the aromatic coffee. On a hot day, this is one of the best combos to have. Must visit.
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🚩Restoran Sing Li, 34, Jalan Serigala, Taman Century, 80250 Johor Bahru, Johor, Malaysia
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#kopipeng #icedcoffee #咖啡冰 #icedcoffee #kopi #restoransingli #mehmehfoodventure #mehlicious #tastisfying #mehmehjohor #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burppleJohor #burpplejb #jbfood #jbfoodie #johorfoodie #johorfood #malaysiafood #新山美食

So what is a san jian zhuang meatball? Honestly, I have no idea. It seems more like a shape difference, being rectangular instead of round, and larger than a regular meatball. Texture was indeed juicier since it could hold more soup, and it was denser and springier.

Plain, simple, chewy egg noodles tossed in a light savoury dark sauce, topped with minced meat, spring onions, and shallot. Served with a bowl of rich, umami soup containing three meatballs and one san jian zhuang meatball.

So what is a san jian zhuang meatball? Honestly, I have no idea. It seems more like a shape difference, being rectangular instead of round, and larger than a regular meatball. Texture was indeed juicier since it could hold more soup, and it was denser and springier.

Back to the noodles, I found them rather underwhelming. The taste did not quite hit the mark. If I needed to add soya sauce from the chilli provided, then it was certainly bland. At least the minced meat was decent, tender with a light marinade. The saving grace was the soup, which was rich in flavour and helped enhance the noodles. I guess my taste buds lean heavy, so perhaps those with a lighter palate will find this dish more enjoyable.
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🚩肥雄猪肉粉 (吉隆坡三间庄肉丸), Restaurant Sing Li, 34, Jalan Serigala, Taman Century, 80250 Johor Bahru, Johor, Malaysia
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#drytossednoodle #drynoodles #干捞面 #三间庄猪肉丸 #肉丸 #meatball #sanjianzhuangmeatball #mehmehfoodventure #mehlicious #tastisfying #mehmehjohor #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burppleJohor #burpplejb #jbfood #jbfoodie #johorfoodie #johorfood #malaysiafood #新山美食

Cling! Clang! Clung! The sound of a metal spatula striking the wok.
Shrimp! Sizzle! Smoke! The smell of smoky Char Kway Teow fills the air.
Flip! Flash! Fry! The sight of the cook tossing noodles with flair.
Heat! Steam! Sweat! The touch of the cook mastering flavours with care.
Light! Savoury! Wok Hei! The taste of each bite, a moment to share.

I heard the Char Kway Teow (S) (RM 8) near KSL was quite famous, so I had to give it a try. As you approach the local coffeeshop, the strong aroma of wok hei beckons, setting a trap to lure in hungry eaters. The sound of the metal spatula clashing against the wok intensifies the enticing smell, guiding you directly to the stall. Before you know it, you find yourself right in front of the Char Kway Teow stall, mesmerised by the cook skillfully tossing order after order in the intense heat. You can’t help but think, “Wow, I need to get a plate!”

The uncle prepares Ipoh-style Char Kway Teow, which includes kway teow, garlic, preserved radish, prawns, bean sprouts, chives, cockles, eggs, dark soy sauce, and, interestingly, anchovy stock. If you notice, no pork lard was used, which is a signature ingredient for many CKT lovers. Instead, anchovy stock is used in place of the pork lard. Watching him cook is a therapeutic experience.

After getting a small plate, I took my first bite. The kway teow was chewy and slightly moist, just right—not too dry. While it looked appealing, the wok hei flavour was a bit subtle, and the overall taste felt light and mild; the bean sprouts were notably stronger. However, I really enjoyed the prawns—they were fresh, succulent, and packed with umami. Overall, the noodles felt a bit too healthy for my liking. Without the richness of pork lard, I found myself wishing for something a little more sinful to enhance the flavour.

Music Credit:
Cooking Up Yum by mehmehfoodventure
Music Generated by SunoAI
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🚩Ipoh Char Kway Teow Stall, Restaurant Sing Li, 34, Jalan Serigala, Taman Century, 80250 Johor Bahru, Johor, Malaysia
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#mehmehfoodventure #mehlicious #tastisfying #mehmehjohor #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burppleJohor #burpplejb #jbfood #jbfoodie #johorfoodie #johorfood #malaysiafood #新山美食 #Ipohfriedkuihtiaw #CKT #charkwayteow #炒果条 #noporknolard