09 May 2012
Zhong Xing Foo Chow Fish Ball & Lor Mee started in 1942 in China Street. Current owner of the stall, Madam Wong, has been helping her father for more than 20 years. After her father passed away, Madam Wong and her husband manage the stall and relocated the main branch to Silat Avenue last September. Click here to read more.
Her brother has also opened another branch in Maxwell Food Centre from 1987. He would travel to the main branch everyday to prepare the ingredients together with Madam Wong before he goes to Maxwell Food Centre. Fuzhou fishballs ($3)
is a deceptively simple snack but yet, the process was indeed very long and tough if done in the traditional way. Madam Wong said, they manually make the yellow tail fish minced meat from scratch everyday. They can sell up to 600 Fuzhou fishballs a day.
Another worth trying Fuzhou cuisine is the Lor Mee ($3)
. Madam Wong said, traditional Fuzhou Lor Mee has black fungus and enoki mushrooms added to it. However, to accomodate to local taste, they stopped adding these two ingredients from the 1960s, and replaced with generous portions of pork belly, fried fish and fried sharkmeat instead. The noodles are springy, and the pork belly is fragrant. Gravy is good enough to slurp till the last drop, vinegar and garlic with chilli combo is pure haven.
It was definitely not easy to find the stall as it was hidden among many HDB flats and an old folk's home. But I guess good food is worth to find.