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I’m sure most of us have our go-to list of beloved food stalls right in our own neighbourhood. Now, let me introduce you to one of mine — Huang Ah Yi Noodle at 443 Ang Mo Kio Avenue 10. I vividly remember my first encounter with them — my taste buds instantly swiped right the moment my teeth sank into their ridiculously large fried meatballs.
The two guys running the show are Malaysians — one from Malacca, the other from Kuala Lumpur. Strike a conversation with either one of these super-friendly and warm gentlemen, and their eyes will fold themselves into tiny half-moons whenever they smile.
And yes, if you’re there at the right time, you may catch a glimpse of one of them making those glorious XL meatballs. They are then swiftly deep-fried for a precise 10 seconds to achieve golden-brown perfection.
What I tried at Huang Ah Yi Noodle
Let me start off with my regular order, the Aunty Special Noodle (S$6.50) which is presented like a mini sampling bowl of goodies. I got my usual mee pok that’s complemented by 2 fried meatballs, a normal meatball, one fishball, minced pork, mushrooms, and a fried wanton skin.
As I wrecked havoc on the bowl of noodles, messing up the presentation and tossing everything, each flat strand of mee pok became blushing red and glistened with chilli-laced glory. Golden nuggets of pork lard that were taking cover underneath the mound of noodles also appeared. The noodles were cooked with such precision, they’d make any Chinese grandma proud. The earthiness of the mushrooms, sinfully rich lard and mushrooms worked hand in hand to impart a tsunami of flavour.
For those who love some crunchy texture, there’s even a piece of fried wanton skin to give your noodles that perfect contrast of crisp and chew.
To give your meal a little more indulgence, you can choose to share a bowl of Signature Fried Meatballs (S$8 for 6 pieces) with your dining partners.
To help you understand just how hefty the fried meatballs are, here’s a side by side comparison with a normal-sized one from my bowl of Aunty Special Noodle.
Crispy on the outside, each meatball gives you a wave of fresh pork flavour that’s perfectly seasoned and unapologetically juicy, like it knows it’s the star of the bowl. The only problem? Eating 2 of 3 of them in a row might feel a little too jelak. Perhaps incorporating chives and other finely chopped vegetables would help to subtly cut through the richness of the dish.
No one can replicate the distinct flavour of dry-tossed noodles quite like the folks across the causeway. But boy, was I proven wrong when I tried the Malaysia Style Noodle (S$4.50) as the final dish. I chose ‘rat tails’ (mee tai bak) and it came with bak chor, 4 meatballs, fried pork lard, and wanton skin.
As I gave the noodles a good mix, each plump strand of mee tai bak morphed into shimmering, rich-brown-hued goodness. The first bite was pure nostalgia — it felt as though my soul had instantly been teleported back to that dark, dingy street in Malacca where my Malaysian friend first introduced me to the dish. The flavour levels were off the charts, tasting like an exact replica of the original.
With each spoonful, the gentle sweetness and fragrance of the dark soy sauce together with the pork lard oil flooded my mouth. If asked to choose a favorite dish from that afternoon, this one would undeniably take the top spot.
Final thoughts
With lots of new players constantly appearing in my neighbourhood, the people at Huang Ah Yi Noodle are definitely experts in their craft, delivering bowl after bowl of solid noodles. It’s no wonder they are so popular amongst the residents and nearby workers. Delicious Malaysia-style noodles and well executed meatballs; what’s not to love about this place?
Order delivery: foodpanda
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