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Recently, I was making my way to visit a hawker stall in Toa Payoh when I stumbled upon Lorong 7 Speciality Noodles & Cold Dishes, a new stall at Block 21 Lorong 7 Toa Payoh coffeeshop. It opened on 1 Jul.
Upon noticing the stall, I was drawn by its extensive menu. Despite the name, the stall doesn’t just sell noodles and cold dishes; it also offers crispy pancakes and handmade buns.
However, since I was in a rush that day, I decided to just snap a photo and check out Lorong 7 Speciality Noodles & Cold Dishes the next day. Since it is located near our office, it’ll be great to have a new lunch or dinner spot on weekdays, right?
When I arrived the next day, I found out that the menu variety is even wider than I thought. After speaking to the stall owner, Jiang Jie, I learned that she enjoys creating her own dishes, which is why there is a huge number of menu items.
In fact, there are so many that you won’t see some of them on the signboard. Instead, the stall uses a rotating daily menu; when ordering, you’ll have to rely on the display rather than the signboard menu. Alternatively, the stall has a WeChat group where Jiang Jie shares the daily menu.
Being a huge fan of black fungus, I immediately ordered the Mixed black fungus (S$1.50), while the other dishes left me spoilt for choice. On Jiang Jie’s recommendation, I decided to go with the Cold mixed pork elbow meat (S$3.50) and the Chicken leg bun (S$3).
I was surprised when I saw the mix black fungus come with a rare addition: white jade fungus. Usually, when I order the dish at other places, it is mixed with chilli and garlic, and nothing else. But the dish here came with white jade fungus and carrots as well.
Both the black fungus and white jade fungus had a refreshing crunch and were subtly spicy and numbing. This spice level is similar to mala xiaola (the lowest spice level for mala) and was manageable for me. The dish also came with coriander and onions, which added a lovely fragrance to the dish.
Although the cold mixed pork elbow meat is usually served spicy, I opted for the non-spicy option, which Jiang Jie prepared on the spot. The meat was served in thin slices, with the lean meat being tender and the fat, slightly gelatinous. It was great overall, but I wish there was less fat.
Finally, I had the chicken leg bun, which was really huge! Can you imagine that its length was almost the width of the takeaway box?
The bun is thick and fluffy, and generously packed with well-marinated chicken and chopped onions. Definitely worth coming back for!
Overall, I enjoyed my experience at this stall and wouldn’t mind coming back again. Business at the stall isn’t bad, with a few customers in line during peak hour, but I believe the stall will gain more customers as it establishes itself over time. How about dropping by to see if you enjoy it?
Will this new-gen Hokkien mee stall at Toa Payoh be the next big thing?
