After the last entry of must-try Ban Mian in Singapore, I thought of developing that guide further by focusing on just Dry Ban Mian.
For this particular listicle, I have also included more ‘unknown’ or under-the-radar stalls which are highly recommended but perhaps not as popular as some of the more established brands.
One of the young hawkers (Jonathan from Mian Zhuang) contacted me to that many hawker stalls face the problem of lack of visibility, even though they put in very long hours to their craft and skills.
So I made it a point to visit (all done anonymously) and include some of these hidden stalls, and hopefully they can gather more support.
L32 Hand Made Noodles
558 Geylang Road (Lor 32), Singapore 389509
Tel: +65 9770 2829
Opening Hours: 11:30am – 9:30pm (Tues – Sun), Closed Mon
In terms of Dry Ban Mian, I think this famous stall at Geylang can easily be ranked as Top 3 in Singapore (1st for many, I would assume.)
This little stall is owned by a couple who make Ban Mian out of their love for cooking and excellent culinary skills.
One of their ‘formulas’ is to leave the soup to simmer for over 10 hours a night before.
Coupled with their handmade noodles and star ingredients of anchovies and meat or seafood ingredients, the Ban Mian is a considered a bowl of heaven to many.
There are choices of pork, chicken, fishball, meatballs, prawn, sliced fish, abalone clam, fish head, and prawn with sliced fish.
Each bowl cost from $4.60 to $7.30.
It was the Dry Bee Hoon Kway, tossed in a sweetish black sauce that stole my heart. I would recommend adding some of the chilli sauce in to balance out the sweetness. All their ingredients are said to be fresh and soup MSG free. L32 Handmade Noodles (Geylang)
531A Upper Cross Street, Hong Lim Food Centre #01-51, Singapore 051531
Opening Hours: 9am – 3pm (Mon – Sat), Closed Sun
While the stall is located at the popular Hong Lim Food Centre, it is found at the back area of level 1 which can make it slightly hard to find. But office workers around the vicinity should not give this a miss.
Mian Zhuang opened by a young couple, uses noodles made from scratch daily and not bought from any factory, and is healthier version without preservative.
They serve up a variety of noodles (ban mian, you mian, mee hoon kueh), with choices of like abalone, razor clams, fish maw, prawns and batang fish.
A basic bowl goes for $4.50, while the larger bowl is priced at $6.50.
I noted that the uncle serving it drizzled some black sauce in a circular motion at the end, and this was the sauce that made quite a bit of difference – thick, savoury and packed with flavours.
The self-blended chilli was also rather spicy, but adding a bit helped ‘lift’ the overall taste.
Interesting to note that the stall also offers kimchi (additional $2) that the couple ferment themselves. Apparently, they went to Korean previously to learn how to make kimchi properly. Mian Zhuang 麵荘 (Hong Lim Food Centre)
Jiak Song Mee Hoon Kway
11 Telok Blangah Crescent Food Centre, #01-108, Singapore 090011
Opening Hours: 9am – 1pm (Tues – Sun), Closed Mon (or till sold out)
Jiak Song Mee Hoon Kway at Blk 11 Telok Blangah Crescent Food Centre (opposite SAFRA Mount Faber, so don’t confuse this with the other Telok Blangah Food Centre) gained some buzz as it is opened by ex-MasterChef Singapore contestant Aaron Wong.
A bowl of Mee Hoon Kway in soup or dry version goes for an inexpensive $3.50.
For more liao, there is an All-in Combo with pork slices, pork ball and shrimp ball (almost Beauty in The Pot style) at $5.00. You can also opt for a Ban Mian option.
While the dry Mee Hoon Kway gets tossed in little sauce, it was the texture that was appealing – doughy-soft, smooth and chewy and quite unlike the typical styles. While portion of the noodles may appear to be not-too-much, it was adequately filling.
As every bowl is made to order and the line is very long, orders may take up to more than an hour’s wait, and food can get sold out by lunch time. Jiak Song Mee Hoon Kway (Telok Blangah Crescent Food Centre)
China Whampoa Home Made Noodles
Blk #01-24, 91 Whampoa Dr, Singapore 320091
Tel: +65 9625 6692
Opening Hours: 8am – 2pm (Tues – Sun), Closed Mon
New outlet at 258 Geylang Lorong 12, Singapore 389314, opens 24/7
Founded in 1989 by owner Ah Bee, aged 48, and his 42-year-old wife Ah Chiam, China Whampoa Home Made Noodles is easily one of Singapore’s most popular ban mian stall.
Other than its original outlet at Whampoa Makan Place, it has also opened at Geylang Lor 12 (Nam Wah Coffeeshop) which is operating 24/7. (Ban Mian for supper!)
The best-selling dishes include Dry Jumbo Prawn Mee Hoon Kway ($13), Dry Abalone Clams Home Made You Mee ($5) and Dry Sliced Fish Home Made Ban Mee ($6).
A bowl would come with ingredients of noodles, mushrooms, fried ikan bilis, homemade meatballs, mani cai tossed in a special black sauce and sesame oil blend.
Plus, the real draw to me are the different types of chilli, other than the usual red chilli, the green chilli (love this), garlic chilli and pineapple chilli brings in a different dimension of spiciness.
As for the accompanying soup, it is light and tasty, simmered from dried ikan bilis and soybeans instead of pork bones that would otherwise make the soup too oily.
It appears that China Whampoa Home Made Noodles has opened several branches in the last year, though I am not sure if standards are consistent. China Whampoa Ban Mian (Whampoa)
Grandma Ban Mee 老妈子板面
Amoy Street Food Centre #01-07, 7 Maxwell Road, Singapore 069111
Opening Hours: 10.30am – 2pm (Mon – Fri), Closed Sat – Sun
This relatively popular stall at Amoy Street Food Centre serves up both soup and dry versions of Ban Mian ($4, $5), but it is the Ban Mee Dry that most customers seem to be ordering.
It reminded me of a dry bowl of La Mian, with thin long you mian, topped with minced pork, braised mushrooms, black fungus, deep fried anchovies, runny egg and the highlight of it all… the chilli.
Toss your noodles well, and the relatively fiery-spiciness of the chilli is quite shiok, enticing enough to make you want to finish the bowl; while the mushrooms were soft and flavoursome.
There is an accompanying bowl of spinach soup, which was to the plainer side.
Madam Leong Ban Mian
7 Maxwell Road #02-109 Amoy Street Food Centre Singapore 069111
Tel: +65 9221 7303
Opening Hours: 10am – 3:30pm, 5:30pm – 8pm (Mon – Fri), Closed Sat, Sun
Where you can relish Hakka-style ban mian made with love.
The business was set up when single-mum Vivian (Madam Leong) needed to find a means to support her teenage daughter. So this is a stall with both heart and soul.
Other than Mee Hoon Kway ($4, $5), Ban Mian ($4, $5) and Tom Yum Ban Mian ($5.50, $6.50), the dish that came highly recommended was the Dry Chilli Ban Mian ($4.50, $5.50).
The eggy Ban Mian came with an agreeable, almost al-dente-like bite that it reminded me of pasta.
The sauce tasted like the typical sweet-savoury type similar to many stalls, but it was when the dry chilli part was mixed in when it lifted the overall taste.
The mushrooms, cooked soft as though it was in a bowl of tasty Bak Chor Mee, were a worthy accompaniment.
Bossi Ban Mian
49A Serangoon Garden Way, #01-18, Singapore 555945
Tel: +65 8833 8118
Opening Hours: 9am – 3pm (Tues), 9am – 9pm (Thurs – Mon), Closed Wed
The owner and cook who is originally from Ipoh uses a recipe passed down by his mother. Taking the origin and heritage of the dish very seriously, this stall serves delicious variations of the dish with authentic and traditional flavours.
There are choices of prawn, sliced fish, clam, sliced abalone (priced at $4, $5 or $6), with choices of ban mian, U-mian, mian fen guo, or yee mian.
Their dry Ban Mian ($4) comes in a disposable container (strange) with minced pork, crispy ikan billis, tossed in a homemade green chili padi dip along with some vinegar and garlic to enhance the flavours.
The noodles, while ordered from a factory, was made to specification and had an al dente bite.
I also enjoyed the lightness of the soup served separately, included with egg with mani cai (sweet potato leaf) which added unique texture to the soup with a subtle and sweet flavour.
Banting Traditional Cuisine 萬津古早味
85 Dawson Road #01-02 Singapore 141085
Opening Hours: 9:30am – 8pm (Mon – Sat), 9:30am – 2:30pm (Sun)
Recommendations led me to this humble stall at Dawson, which is located within a foodcourt-like place at Skyville. Slightly hard to find, but worth a search if you are in the vicinity.
Opened by a couple from KL, their passion and love for good food gave them the drive to provide a unique and tasty bowl of noodles.
The stall serves up a variety of noodles such as Ban Mian, U Mian and Mee Hoon Kueh, starting with $3.50 a bowl.
The signature to get is a Hot & Spicy Handmade Noodles ($5.00) included with a variety of ingredients such as minced meat, pork balls, crispy anchovies, poached egg.
An interesting item was the crispy “fish bean curd” which added some crunch to the overall mix.
They only use fresh house-made noodles and ingredients, all made daily. And of all the dry you mian I had of late, I must say that the texture was QQ with an al dente bite, one of the most memorable I had (it even kind of reminded me of soba).
Their special chilli sauce with flavourful character goes hand in hand with their noodles.
[Closed] Boon’s Noodles – Mee Hoon Kueh 面粉粿（自制）
Golden Mile Food Centre #01-86, 505 Beach Rd, Singapore 199583
Opening Hours: 9:30am – 4pm (Mon – Thurs, Sat – Sun), Closed Fri
Boon’s Noodle is well-known for its chewy mee hoon kueh, and power-packed chilli which keeps its fans coming back.
There are choices or prawn, fish, seafood, minced pork, broccoli and tomatoes available in both soup and dry versions.
Customers can choose mee hoon kueh, you mian, ban mian, to even koka noodles, po chai mian (unusual), and mee sua. A bowl is generally priced at $4.50 or $5.50.
The mee hoon kueh, you mian and ban mian are handmade daily to achieve a fresh and pleasant texture with a good bite.
Each bowl is actually hand-pulled and cooked only upon order. Most of the ingredients such as the black sauce, ikan billis, braised mushrooms and chilli sauce are all made in-house.
One of the specialty ingredients is the onsen eggs which comes with every bowl, as it helps coat the noodles well together with the specially made black sauce with a sweet tinge.
The stall also uses sayur manis vegetables which goes very well with the soup.
Chilli Pan Mee (Batu Road)
22 China Street, #01-01, Far East Square, Singapore 049564
Opening Hours: 10am – 8:45pm (Mon –Fri), 10am – 7pm (Sat – Sun)
Chilli Pan Mee, better known as “Restoran Super Kitchen Chilli Pan Mee Batu Road” from Jalan Dewan Sultan Sulaiman 1, has opened in Singapore at Far East Square.
Restoran Super Kitchen Chilli Pan Mee is known for its noodles which come with crunchy fried anchovies, shredded black mushrooms, fried shallots, egg with runny yolk, and its ‘powerful’ dry chilli.
Another key feature of this brand is the hot soup which is included with sweet potato leaves.
Noodle varieties offered included Chilli Pan Mee Dry ($7.80), Pan Mee Soup ($7.80), Curry Pan Mee ($7.80), Pork Chop Pan Mee ($7.80), and Mee Hoon Kueh Soup ($7.80).
I liked how that the chilli was spicy and salty, but not overpowering such that it would overwhelm the rest of the ingredients. You could still enjoy the crunch of the ikan billis and minced meat.
The noodles had a good chewy bite, though some may find the overall mix to be slightly on the dry side.
[Closed] Vegetarian Dry Ban Mian by Sudouku
Golden Mile Food Centre, 505 Beach Road #01-109 Singapore 199583
Tel: +65 8753 6700
Opening Hours: 11am – 8pm (Mon – Sat), Closed Sun
[Closed] Wow. Vegetarian Dry Mian. Opened by two young hawkerpreneurs also at Golden Mile Food Centre, the stall serves up three types of flavours – original ($3.30), truffle ($4.80), signature chilli oil ($3.80).
Customers can choose two types of noodles – ban mian or you mian.
In replacement of the usual meat ingredients, customers get a variety of oyster mushrooms, sous vide egg (optional), lettuce, and crispy egg floss (which kind of replaces the minced meat in terms of texture), then tossed in an in-house sauce.
This is also topped off with preserved radish (cai por) for the original bowl, grinded peppercorn for truffle, and lime for chilli oil.
Despite it being vegetarian, the bowl of truffle noodles I had did have strong flavours and faint ‘aroma’ of the truffle. I hear that the chilli bowl is well-liked too, with an addictive spicy kick.
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