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Some of you may think I’m mad and exclaim, “It’s so damn far away!” when I recommend swinging by Pasir Panjang Food Centre for Chef Foong Pork & Seafood Noodles. But trust me… it’s worth the long journey!
The hawker stall opened on 5 Sep 2026 and sells a variety of dry and soup noodles centred around seafood, pork and its innards, as well as curry.
Meet 47-year-old Chef Foong, a Malaysian from Kelantan who has been in Singapore for the last 2 decades. Before launching his own hawker stall, he spent 6 years as a chef at Google, backed by years of prior experience in hotel kitchens.
The menu at Chef Foong Pork & Seafood Noodles is simple and nothing fancy, featuring old-school style noodle dishes. His purpose of opening this stall was to be able to share Malaysian cuisine to more people in Singapore.
I tried the Pig’s Organ Noodles Soup (S$5.80) and chose Ipoh Hor Fun for the carbs. Customers are also able to choose Bee Hoon or Rice. The strands of flat hor fun were drenched in a light brown soup, crowned with pig’s liver, stomach, intestines, pork slices, 3 pork balls, pork lard, and green veggies.
The soup was well balanced and complex with a light hint of Chinese herbs. The hor fun had a good bite and I loved the mini bits of pork lard that enhanced the overall flavour.
The pork slices were nice and tender while the pork balls tasted good — not floury and bland. The intestines had to be one of the cleanest versions I’ve savoured while the stomach and liver were cooked perfectly.
I also decided to try the Curry Chicken Dry Noodles (S$4.50). For the price, I must say that the amount of chicken and potatoes is very generous, especially the potatoes. Most curry noodles usually come with only 2 or 3 pieces, but this one had around 5! I mean, potatoes deserve their main character moment, too!
I tossed everything together, and the noodles reminded me of fine, HK-style egg noodles. They absorb the curry rather quickly, so be sure to eat them fast. I may sound a little morbid, but you know the common saying that the curry served at funerals is always really good? This felt like it! It was flavourful, thick and robust, the kind of curry I could keep going back for.
The chicken pieces were great and the potatoes were fluffy like mini clouds — I had no complaints at all. The only problem I can foresee is that some customers may find the curry a little too thick for their liking. As for me, thick curries are right up my alley!
I have finally found a place where I can tell others, “This place is worth the long journey!” I’m excited to try his seafood noodles next. Go give them a try and let me know what you think.
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