I work around this area and finding a good place for lunch is always important every lunch time. Blanco Court Prawn Mee was one of the better ones around here.
One of the stewards of Teochew food in Singapore, Ah Orh was famous for the expensive cars that used to park here in the evenings for their supper services. These were automobiles owned by Teochew towkays that gathered often for their late night fixes.
One of the family favourite. Simple to cook, but a lot of preparation. Labour of love, but well worth the effort. Fried Hokkien Noodles 福建炒虾面 材料 材料分炒料、高汤料（看【虾面高汤】部分），分量大概是4人份。 主炒料： 250g 油面（热水汆烫半熟） 250g 粗米粉（热水汆烫半熟） 1 kg 虾肉（虾壳留下熬汤） 350g/1条 墨鱼 (Sotong) 250g 肥五花肉一整块（去皮） 500g 排骨（隨意） 200g 豆芽 200g 韭菜 （Chives）或 通心菜（Kangkong） 750ml 蝦高汤 3颗 大（75g+）鸡蛋（如果普通70g鸡蛋，需要4颗） 1大汤匙 蒜蓉 （大概8瓣的量，磨碎）…
Wanton noodles in Hong Kong is like chicken rice in Singapore, it’s so difficult to find one that’s really good, but you can’t really find one that’s really bad as well.
Nested in the über-chic neighbourhood of Haji Lane was a little cafe called The Singapura Club. It featured updated versions of favourites from a murtabak stall.