The first time I tried Chun Seng Noodle House 春成 at ABC Brickworks Food Centre was during the “Circuit Breaker” period.

Then I spotted a young hawker mum juggle between taking care of her baby boy and settling delivery orders from the Bak Chor Mee.

The wait for the customer was longer than usual, but the scene of a strong mother warmed my heart and so I wanted to lend some support.

The hawker Fiona thanked me for IGSing her food then, though I did not tell her why I bought the noodles.

Another reason was because I spotted some similarities between this and a Wanton Noodle stall which I like – Yong Chun Wanton Noodle 永春云吞面 at Bukit Merah View Food Centre.

Turned out that they are sister stalls (literally real sisters), and 春 which symbolises “spring” is the name of their mother.

Married couple Jerry Ng and Fiona Lim started becoming hawkers due to the NEA Incubation Stall Programme, which saw them getting some rental rebate for the initial stage and basic equipment in setting up the stall.

The young hawkers start their stall at a very early hour of 5:30am, which means preparations for the braised pork, chicken feet and pork lard have to be done in the wee hours of the morning as they insist to have them freshly made.

The reason is to cater to older customers who go to the market before sunrise.

On the menu are Minced Pork Noodles ($3.50, $4.50), Meatball Soup ($3, $4, $5), Chicken Feet Noodles ($3, $4.50), Fishball Soup ($3, $4, $5) and Braised Pork Noodles ($4, $5, $6).

One thing to note is their style of Bak Chor Mee is different from the typical styles you may be used to.

So if you like your noodles very vinegary, with braised minced pork, or with tender pork slices, then you may be quite surprised at this bowl.

Other than minced pork, fishcake slices, fishballs, braised mushroom, something you would notice out of the ordinary is the braised pork belly aka lor bak – which replaces the usual pork liver and sliced pork.

They call this the “100-years Lor Bak”. The recipe for this lor bak is passed down through generations from the family of Fiona’s mum (she is also a hawker at the same food centre).

This pork belly was more lean than fatty, though I can imagine some customers preferring a version thicker and more melt-in-the-mouth.

The fishballs were comparatively quite ordinary.

I have dabao-ed the noodles quite a number of times, and the noodles still stay springy with a good bite without a strong alkaline taste.

When tossed with the sauces, you get that mix of savouriness with the mellow vinegary taste, and some hints of chilli.

Do order the $4.50 bowl which includes an additional dumpling, or the Dumpling Soup ($3.50).

The shui jiao come wrapped with fresh pork and chunks of water chestnut which give this delightful crunch and natural sweetness. Good value for its money.

Chun Seng Noodle House
ABC Brickworks Food Centre #01-113, 6 Jalan Bukit Merah, Singapore 150006
Opening Hours: 5:30am – 2pm (Mon – Thurs, Sat – Sun), Closed Fri

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