The Noodle Memories (Hong Lim Market)

[CHINATOWN, SINGAPORE] Yet another gem in Hong Lim Food Centre 😍 @thenoodlememories specialises in making Malaysian style handmade noodles, and I can tell you, the spice level is very close to what I had in Malaysia 😂

At just $5.50 a bowl of Malaysian Dry Chilli Noodles 🍜, you get quite a hefty amount of ingredients, from crispy beancurd skin to black fungus to minced meat chunks. The noodles were well drenched with a good amount of soya sauce that isn't too salty, but packed with loads of umami.

Mixing all of the ingredients up, the gooey egg yolk acted as a glue to combine all of the different ingredients together, forming quite a cohesive flavour of sweet and savoury with loads of textures coming from the black fungus. Noodles were a little al dente but I wished it was slightly harder.

How can I not talk about the chilli... I ordered small spice and it was already on fire 🔥. The dried chilli flakes had amazing kick, and the spice level is definitely 1-2 notches up from other places.

Will I order this again? Definitely. But maybe an even lower spice level so that I can enjoy the flavours more 😂

One of my top few places for chilli ban mian - though the default noodle here seems to be u mian. Nonetheless the texture of the noodles were great, soft yet with a nice chew. Loved the concoction that added up to the sauce, which, cloyed amazingly well with the noodles.

And the chicken cutlet was only a top up of $2.50! What a steal.

Rate:🌟🌟🌟🌟🌟

Hong Lim Hawker is one of my favourite to-go hawker, as they have so many nice food here! (But also, most of the popular food stalls have extremely long queues on both weekdays and Saturdays)!

Always making it a point to try something new each time I am here! This trip, we tried the noodles from The Noodle Memories (Unit 02-27)! Got the specialty dry chilli noodle ($5.50) at xiao la chilli level. It comes with you mian noodles, black fungus, poached egg, minced meat sauce and a crispy taukee! Their noodles are made fresh on-site! Their xiao la chilli spice level is also quite spicy already, so be careful if you cant take spice well!

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Chili was very unique and flavourful, at the same time extremely well seasoned w sharp saltiness. Everything else was of good quality and after mixing, even small spicy was spicy enough, with sufficient umami coming thru the dark sauce. Even the soup was a good fishball broth.

They are quite unique so it's hard to compare, but the quality is worth the rave

Here the fried stuff is changed to fishcake which had a good bite

I read about them and wanted to try. I'm completely won over. I admit chilli pan mee is usually good, but this was so impressive. The quality of the homemade noodles, the seasoning, the ingredients, including black fungus that I seldom like. The giant fish wanton was damn fragrant, while the soup was flawless.

Signature Dry Chilli Noodle that features minced pork, poached egg, black fungus, fried shallots, and fish paste-stuffed beancurd skin on top of the you mian.

Read more: https://www.misstamchiak.com/the-noodle-memories/