Review: Zhong Pin Noodle House (Singapore)

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Review

Bukit Merah Central Food Centre Singapore

Zhong Pin Noodle House

serves several sarawak dishes like laksa, kolo mee, etc. Tastes nice a bit salty.

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Sarawak Laksa

This Sarawak laksa uses thin mee hoon served with a flavourful broth. It contains prawns, shredded chicken meat and egg omelette. Unlike the Singapore version, the broth has lighter flavourings including hints of belacan and lemongrass. The chicken meat is meaty and the prawn is decent. This laksa tastes nice though the chilli paste that is served on the side is very salty.

Sarawak Kolo Mee

This bowl of kolo mee comes with a nicely flavoured tossed noodles with char siew slices and minced meat. Some chopped spring onions, fried shallots, crispy lard and a piece of lettuce is added.

The char siew is meaty and sweet, decently soft and has some nice caramelised bits. The minced meat has savoury seasoning flavours and the noodles are firm and springy. The noodles tastes nice when mixed with the minced meat. Comes served with a bowl of savoury tasting soup with a hint of pepper on the side.

This kolo mee is nice, just a little bit heavy on its saltiness level.

Minced Meat Noodles

Minced meat noodles is available here as well. Seen above is their mee pok. It comes with minced meat, mushroom slices, fishball and meatball.

The minced meat has savoury seasoning flavours. The soft mushroom slices has nice braised flavours with a note of sweet. The fishball is soft and springy with nice fish flavours. The meatball is firm and springy with nice savoury meaty tastes. As for the mee pok, it is springy and flavourful. It comes with some crispy lard pieces and topped with some crispy fried shallots, chopped spring onions and a piece of lettuce. On the side is a bowl of savoury tasting soup with a hint of pepper.

This bowl of mee pok is nice too but also a bit overly salty.

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Disclaimer. As unique individuals, we have our own personal preferences and likings. Your experiences and perspectives may vary from mine.


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