Fei Fei Roasted Noodle: Charcoal-roasted meats & tasty dumplings at Jurong East, sells out in 3 hours
No offense to the Westies in Singapore, but Jurong to me feels so foreign. My journey to Yuhua Village Market & Food Centre in search of Fei Fei Roasted Noodle wasn’t smooth sailing at all.
Have you ever experienced days where everything goes wrong?
That morning was a perfect example: my Gojek cancelled on me after 10 minutes of waiting, it was raining heavily, there was bad traffic, and I arrived at the wrong food centre (yes, being the klutz I am, I got confused between Yuhua and Yuhua Village).
When I finally got there (what seemed like an eternity later), I spotted a long queue and secretly wished that it didn’t belong to Fei Fei Roasted Noodle but… indeed it did.
I thought to myself, “Wow, I’m so ‘lucky’ today.”
There were a dozen people in front of me and within minutes, another 8 joined in the queue. While waiting, I spotted several buckets of charcoal being lined-up along the store.
While other roasted meat businesses have moved on to use industrial convection ovens, the chefs here still prefer to utilise these black and beautiful slabs of charcoal to produce their delicious meats.
Just when I thought things were looking up, the lady helper came down the line and shouted, “Sorry! No more char siew!” You can only imagine how disappointed I was.
Oh well… I guess I need a flower bath.
What I tried at Fei Fei Roasted Noodle
After 25 minutes, it was my turn to order (finally). The sight of just 2 roasted ducks remaining at the stall saddened me. To make matters worse, they had run out of pork ribs and roasted pork as well— what a bummer!
I was starving and couldn’t wait to start digging into the first dish, the Roast Duck Noodles (S$5). I felt grateful when one of the chefs brightened up my morning by gifting me the remaining 4 pieces of roasted pork.
The sambal and pickled green chilli were at my disposal and I only took what I needed.
Packing just the right amount of heat, the sambal didn’t overpower the taste of the dish. It had chilli seeds in it which provided some texture to the silky smooth noodles.
The problem with certain types of noodles is that its alkaline taste can be overly prominent at times, leaving a weird sensation lingering on your tongue.
Thankfully, the noods served here have none of that. The fine strands of dough were silky smooth. They were also perfect vessels which allowed the savoury goodness of the gravy that was hiding underneath to finally have a date with my taste buds.
I added the tangy preserved green chilli to give more character to the delicious noodles as well as a burst of brightness.
If anyone were to ask me “Where can one find good roasted duck?”, the answer would be this place. The pieces of meat were aromatic and roasted at the perfect temperature and duration.
Unlike other establishments which serve tougher meat that tends to get stuck in-between your teeth, every bite here was effortless and I needn’t scramble to look for a toothpick later on— an attestment of how tender it was.
I treated the 4 pieces of complimentary roasted pork like prized possessions, taking my time to savour them. The skin was crispy and the meat was tender too— I could only imagine how phenomenal their char siew would’ve been.
I also tried the Roasted Duck Rice (S$5). It was a no-frills dish of roasted duck slices resting atop a bed of plain rice with braised gravy slathered on top, and a side of cucumbers.
The savouriness of the soy-based braised liquid injected some personality onto the muted flavours of the plain rice. With the addition of the broth, the juiciness and taste of the duck meat was also taken to the next level.
The final dish which we had was the Fresh Prawn Dumpling Soup (S$4.50). It consisted of 5 dumplings, green veggies and a garnish of spring onions.
The dumplings were plump and massive, just look at how it completely concealed my spoon! I can’t recall when was the last time I had such good dumplings. The filling was seasoned to a tee and had bits of fresh coriander and black fungus.
However, that being said, I was trying to hunt for any signs of prawns but I couldn’t seem to find any. Could it have been finely minced and mixed together with the meat? If that was the case, I would’ve liked for the prawn to be more visible.
Final thoughts
Be prepared to queue if you decide to patronise Fei Fei Roasted Noodle. Their roasted meats get snapped up pretty fast, so I recommend that you arrive early.
One additional point to take note of— their menu on the stall front is listed entirely in Chinese. But I’m sure the staff is more than willing to assist you in your orders should you not be able to read the language.
Expected damage: S$4.50 – S$7.50 per pax
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