The next day after visiting the temple to pray to our father and ancestors, my mum, sister, brothers and I went to the Canberra Street’s coffee shop to have lunch. Brother recommended the popular Teochew noodles at Ding Ji (鼎记) so we proceeded to order for the four of us except mum who ate something else.
We all ordered the stall’s Signature Fishmaw Soup Noodle (招牌鱼鳔汤面) but with different types of noodle. It cost S$8 a bowl due to the inclusion of an expensive ingredient – fishmaw. The Mee Pok noodles which is characterized by its flat and yellow appearance was served first. The noodles came already mixed in a savoury brown sauce with chilli paste on the side and topped with braised slices of mushroom and spring onions. Making it all the more yummy is the addition of pork lard and the oil though unhealthy but enhances the overall flavours.
Next to be served were the Mee Kia which are thin yellow noodles. There were accompanied by the same bowls of soup filled with fishmaw, fish ball, meat ball, pig’s livers, fried bean curd puff, dumpling, minced pork, seaweed and an egg. With so many ingredients cramped into the bowl, the soup has got to be good and boy, was it sweet and flavourful that most of us emptied their bowl.
As mum had a rice dish from another stall, brother ordered a bowl of Teochew Style Dumpling Soup (潮州水饺汤) for her. Compared to the plump dumplings I always had from Chong Pang, these had little filling and more skin. The soup was also less intense and flavourful like the ones we had with the noodles which is expected of a S$3 bowl.
