Uncle Lee’s Hong Kong Noodle & Rice – A Little Bit of Mongkok in Telok Blangah

Uncle Lee’s Hong Kong Noodle & Rice is no stranger to long queues in front of their stall. I’ve been to plenty of popular stalls but Uncle Lee’s Hong Kong Noodle & Rice stood out a little more to me as there were 2 signboards hanging at the storefront.

One said ‘Beef (tendon) Sold Out!’. Heartbreaking, since it was one of my favourite parts of beef. The other, not flipped over at the time I visited, said ‘Rice Sold Out!’. Wow, they sell out so often that they need signboards to alert their customers? I took that as an indicator of the standard of the food.

I ordered the Soya Sauce Chicken Rice ($3), the Wanton Noodle ($3) and the Dumpling Noodle ($3). I spotted people buying an interesting green noodle while I was in queue and decided to try that with my Dumpling Noodle. I later learn from the auntie that it’s called Fei Cui (翡翠) noodle, which is made from spinach.

The Soya Sauce Chicken Rice ($3) was delicious. The rice was so flavorful, it could be considered a dish on its own. It combined so well with the homemade chilli which was sweet, sour, garlicky and spicy. I gobbled up mouthfuls hungrily.

I always thought that soya sauce chicken was the least favoured amongst its cousins, steamed chicken and roast chicken. I was worried that sharing the plate with the intensely flavorful rice, the soya sauce chicken will be but a supporting character, instead of the star. However, I was wrong. The chicken carried the inherent sweetness of the protein, and flaunted the mellow flavours of soya sauce. The Soya Sauce Chicken can be purchased at $12(half a chicken) and $23(a whole chicken).

Ever since my visit to Chef Kang’s Noodle House, I paid more attention to every plate of wanton noodles that came my way. Uncle Lee’s Wanton Noodle ($3) impressed me. If you pick a piece of char siew up by one end, you’ll see that the meat was tearing at certain spots. This was because the smoky and sweet char siew was extremely tender, and tore apart easily. The wanton encompassed minced meat, bits of bouncy prawns, shreds of black fungus, and Chinese parsley. Nothing fanciful, but bluntly delicious.

All the accompaniments will mean nothing if the noodles aren’t good. Thankfully, or rather, predictably, the noodles were pleasant — eggy, springy and well-seasoned. The noodles were occasionally interrupted by a very loud piece of green chilli, taking over my entire palate with its acidity and heat. Well, I didn’t mind it at all.

I saved the most interesting for last, the Dumpling “Fei Cui” Noodle ($3). Texturally, the noodles aren’t very much different from the egg noodles. Naturally, it did not have the egginess that the egg noodles had, and possessed a more neutral flavor profile. The key flavour came from the seasoning. The dumplings had the same fillings as the wanton, but they were larger.

I escaped the place just as the lunch crowd arrived. The shop owner would walk out of his stall to take orders from each of the customers in line. Uncle Lee’s Hong Kong Noodle & Rice closes rather early, at 2pm, so do come before that to get your plate!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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