Wang Xiang Kitchen

Their fried Hokkien mee is not bad and they have affordable egg fried rice. Quite like their sambal chilli. Hor fun and KL noodles are too mushy for my liking. Takeaway big portion feels the same as normal portion & note to check your food as they missed out an egg on my takeaway order before

For the price($6), the portion and taste is quite good. There's sliced fish, 2-3 big prawns, lala, meat & veg for the hor fun. The style is more like Malaysia's "Wat Dan Hor" (wet egg horfun), more slippery/slurpy. The hokkien mee is not bad - portion is good and generous with ingredients. Also tried the KL noodles - pretty decent considering a lot of tze char can't cook a proper KL dark sauce noodles. The missing ingredient is the lard but at least they use the correct noodles.

I made a long trip from Whampoa to Pasir Ris after finding out Shiok wasn’t open for business today. Finally, after six previous attempts (either closed or sold out), I finally got to try this stall. When I arrived at 11am, the boss wasn’t ready yet and I thought I might have to come back for the eighth time. The boss is very kind, offered to fry a plate for me despite it being outside his usual operating hours. I ordered the $8 portion and wow it was massive, nearly overflowing off the plate. Right away, I could tell how generous this hawker was. My plate was filled with pork lard, unlike some places that skimp on their servings. The dish came with four huge prawns with shell still intact, which I didn’t mind. Keeping the shell on while cooking helps lock in the prawn’s natural juices and enhances its sweetness. The shell acts as a barrier, preventing moisture loss and intensifying the flavor. Plus, when cooked properly, it can add an extra layer of richness to the dish. There were also nine pieces of lala and plenty of thick-cut pork belly. Their version of FHM uses thick bee hoon, which some foodies might not like it, but I am okay with it. Beside the generous portions, their ingredients were fresh and well-cooked. The pork lard had a slight saltiness, making it even tastier. The only letdown was the chili, it was the type usually served with economical noodles, which didn’t really elevate the dish. Thankfully, the cut chili made up for it. Overall, it was an above-average plate of FHM, definitely great value for money and not stingy with ingredients. Compared to stalls that charge high prices but skimp on portions, I’d much rather spend my money here.

This is not a specialty FHKM stall (that sells only FHKM).. and the chef was a one man operation (at least this Friday lunch time), which is really tough to manage (take order, collect payment, prep, cook, repeat). FHKM was the #1 menu item, but it wasn't the most ordered item from my brief observation. But I think the FHKM was very credible, and super good value given the size of the $6 portion (3 big prawns, pork belly and more than a handful of clams). The chef seems to have a very good handle of the wok, so I'm actually curious to come back in the future for the fried rice/ horfun, etc.

🙂/🥹 I liked the dry beef horfun. A little too much onions, but the portion was huge and it was very wokhey.