Malaysia
Singapore
Thailand
Wouldn’t it be great to have wu xiang xia bing for supper? That’s what Hock Lian Huat Prawn Cracker located at Choa Chu Kang offers, from 12pm to 4am daily. This 24-hour kopitiam stall has been running for over 20 years and also offers economical bee hoon options for breakfast from 4am to 12pm everyday.
My dining partner and I arrived around 8.30am and we were greeted by the friendly aunty manning the stall front. We were told to choose from the various ingredients which were displayed in full swing on the food shelf.
What I tried at Hock Lian Huat Prawn Cracker
I had to admit, I was looking forward to enjoying a plate of wu xiang xia bing for my breakfast but I had chosen the wrong time frame to arrive; what a pity.
I ordered a mixed platter of Fried Tofu (S$1.10), Spring Roll (S$1.60), Ngo Hiang (S$1.60) and Taiwanese Sausage (S$1.60).
Even though the Taiwanese Sausage was probably store-bought, it was weirdly satisfying to have this after such a long time. I thought to myself, “This was the taste of my childhood.”
Before my taste buds were introduced to all the gastronomic delights that transformed my palate into a more sophisticated one, there was a time when such simple comforts would put a smile on my face. Can anyone relate with me?
The Ngo Hiang was fried nicely and had a good crisp exterior, but unfortunately the filling had more flour content than meat. It didn’t provide the same contentment which I’ll get as compared to having a homemade one stuffed with a higher meat ratio.
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The spring rolls looked promising, boasting an array of vegetables like carrots, turnips and, surprisingly, long beans. I was utterly disappointed that the spring roll was soggy and had entirely lost its crunch factor— I felt like a child standing in front of a closed amusement park
The Fried Tofu didn’t disappoint with its pillowy centre. Dipping it into the chilli tingled my gustatory sensations, leaving a subtle heat lingering in my mouth without being overpowering.
Sometimes, the simplest of ingredients (if done right) tend to shine the most! The Stir-Fried Kway Teow (S$1.60) was the perfect example. It was a humble plate of flat rice noodles wok-fried with beansprouts.
From the picture above , it may look unassuming. But it was one of the highlights of my morning. The ivory-hued sheets of kway teow were shimmering as if their surface was encrusted with a myriad of micro diamonds.
It had a tinge of wok hei, with crunchy beansprouts hiding between the folds.
I also had a combination of Stir-Fried Noodles and Bee Hoon (S$1.60). I wasn’t a fan of the noodles as its alkaline taste dominated the other elements of the dish. However, the bee hoon was cooked well and seasoned to perfection.
Final thoughts
Overall, there were some hits and misses in every dish. I wouldn’t travel all the way here just for the food as it wasn’t something to shout about. Perhaps next time, I’ll return just to try their wu xiang xia bing.
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