Wong Hing Kitchenette – Popular Cantonese-Style Zi Char at Changi!

Once in a blue moon, my mom will get the strongest cravings for the beef hor fun at Changi Village Market and Food Centre. Being a hardcore Westie, I would dread the arduous journey all the way to the other side of Singapore for just a mere plate of hor fun. But once the steaming plate of gooey goodness is set in front of me, all my complaints always magically vanish.

Wong Hing Kitchenette serves up Cantonese-style zi char in a hawker centre setting — a rare sight in Singapore’s foodscape. Their menu comprises popular Cantonese dishes. Highlights include the signature Fried Mee with Bitter Gourd and Pork Ribs ($4.80), Bean Sauce Beef Hor Fun ($5) and Fried Ee Mee ($5.50). We ordered the first two dishes.

Although I have patronised Wong Hing multiple times, this is the first time that I’ve tried their signature Fried Mee with Bitter Gourd and Pork Ribs. The dish consists of crispy ee mian drizzled with thick brown gravy, bitter gourd slices and chunks of pork ribs. There was a crunch in every bite of the crispy noodles as the gravy had not fully softened it yet. Wait a little longer and the familiar ee mian we know emerges, bringing with it a unique fried fragrance. I am not a fan of pork ribs but there was an abundance of them in Wong Hing’s fried mee, with most having a good mix of lean meat and soft bone, and some being particularly fatty and delicious.

The Bean Sauce Beef Hor Fun is the dish that I repeatedly return to Changi for. Wong Hing stir fries their slippery hor fun in gooey brown gravy and tender slices of beef. Made to order, this hearty hor fun never fails to satisfy. The most important component of the dish is the gravy which sets the flavour. For Wong Hing, the hor fun’s texture was enhanced by their lip-smacking bean sauce which bore a hint of pepper, with both elements complementing each other in perfect harmony. The beef was much more tender as compared to the chunky pork ribs, making it less intimidating to finish. However, the standards of Wong Hing tend to be inconsistent, with the hor fun being saltier on some days.

The outstanding feature about Wong Hing is probably the use of bitter gourd in their dishes. In zi char, oil is frequently used to stir fry dishes at high temperatures to achieve wok hei. Many hearty dishes, thus, border on greasiness and that is where the bitter gourd plays a pivotal role in balancing out the greasiness. 

I prefer hor fun as it usually carries more gravy, and meant more opportunities for “slurping”. But because of the hor fun’s thickness, some may find it overwhelming to finish the gigantic plate at one go. I recommend adding some green chili for a refreshing sweetness and extra crunch! The crispy ee mian is likely to be the more popular dish.

Wong Hing Kitchenette has always been a part of my life and I have seen it transformed over the years from when its zi char pricing started at $3.80. Perhaps it is the far-away location that attracts me, or their value-for-money portions. Whatever it is, a good plate of beef hor fun is always worth travelling for. 

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

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