For those of you who are missing a taste of Hong Kong’s unique cart noodles, you’ve got to try Fei Gong Cart Noodle.
Located within a corner kopitiam at Marine Parade, this stall dishes out authentic cart noodles with over 20 ingredients for you to pick from, perfect for when you’re craving a soupy bowl of hearty noodles.
Cart noodles originated from Hong Kong in the 1950s when street vendors would sell noodles in mobile carts.
Also known as 車仔麵 in Mandarin, this dish was meant to be an inexpensive and fast meal, as customers could pick and choose between a variety of noodles, soups and ingredients. More often than not, you could find these tenacious hawkers along the bustling roads, in back alleys or in low-income neighbourhoods.
Despite having been slowly phased out over the years, cart noodles remain as a nostalgic icon and are available in Hong Kong at smaller restaurants. In Singapore, it’s quite a rare sight— and that’s why I decided to make the trip down to Fei Gong Cart Noodle to give it a go.
What I tried at Fei Gong Cart Noodle
Ordering at Fei Gong Cart Noodle is straightforward and can be broken down into three generic steps: Noodles, ingredients, then soup.
For my first bowl of noodles, I decided to go with Hokkien Noodles (S$1.50), and went with a classic combination of Pork Belly (S$1.50), Radish (S$1) and Tau Pok (S$1).
As for soup and sauces, which were written in Mandarin on the ordering sheet, I decided to go with 清汤, which can be translated as “light/clear soup”. I also asked for the 特色辣椒酱, which is “special/featured chilli sauce”.
All in all, this bowl of noodles cost me S$5— pretty decently priced, if you ask me!
The Pork Belly was a real delight. It was soft and tender, and almost broke apart when I picked it up with my chopsticks. Its flavours and textures were on point too— the meat had a light herbal tinge, while the soft bones added a crunchiness to each bite.
I loved Fei Gong Cart Noodle’s Tau Pok for its size and softness, as it came in large, fat chunks that soaked up the piquant broth easily.
Though simple, this single ingredient proved to be the most indulgent, and I ended up alternating between bites of Tau Pok and the rest of the ingredients for maximum enjoyment.
Despite ordering the 清汤 (or “clear soup”), I was pleasantly surprised by how robust the broth was. With its savoury and hearty flavours, it reminded me of Chinese beef noodle soup, especially considering its dark-coloured brown hues. The addition of the 特色辣椒酱 (or “special/featured chilli sauce”) gave each sip a mild spicy kick, which slowly built up to a biting pepperiness overtime.
All in all, this was a hearty bowl of noodles that warmed me up instantly. My only gripe was the Hokkien Noodles, which were nondescript yellow noodles that didn’t add much to the dish in terms of flavour or uniqueness.
Perhaps next time, I’ll consider getting the Flat Rice Noodles (S$1.50) or Thin Egg Noodles (S$1.50) in hopes that they’ll soak up the comforting broth for that extra soothing kick.
For my second bowl of noodles, I decided to try Fei Gong Cart Noodle’s Vermicelli (S$1.50), and paired that with Pig Intestine (S$2), Curry Fishball (S$1), Radish (S$1) and Pickled Vegetables (S$1).
I wanted to order its Beef Brisket (S$2.50) as well, but unfortunately it was already sold out despite it being only 11am!
I thoroughly appreciated how well cooked the Radish was. The large pieces of Radish didn’t disintegrate upon picking it up— which can often be the case with over-boiled potatoes or radishes— but biting into it proved to be incredibly satisfying, as the Radish all but melted in my mouth.
If you’re the kind of person who goes to a yong tau foo stall and always orders the radish, this is an absolute must order the next time you visit Fei Gong Cart Noodle.
Alternatively, if you’re not a fan of radish, you can go for other greens like Lettuce (S$1), Kang Kong (S$1) or even Bean Sprouts (S$1).
The Pig Intestines impressed me with its soft gelatinous texture, which resembled fatty pork belly. While I tend to be a little apprehensive with pig innards because of its iconic gamey taste, Fei Gong Cart Noodle’s Pig Intestines veered more towards a smokey gaminess, with a hint of funkiness only creeping in at the end.
I also enjoyed the Pickled Vegetables for its salty tanginess, but as most of it got lost in the broth overtime, I wonder if it might’ve been better to ask for it to be served separately so as to retain its crunch and allow for the full taste of the broth to come through on its own.
With over 20 ingredients ranging from Beef Brisket (which I sadly wasn’t able to try) to Pork Stomach, a meal at Fei Gong Cart Noodle is truly customisable— just like caifan— with each bowl of noodles proving to be unique in its own way.
Out of all the ingredients I tried, the ones I enjoyed the most were the Tau Pok and Pig Intestine. I look forward to coming back to try different variations, and depending on my appetite for that day, I might even try its Chicken Wing Tip (S$1.50) with 牛腩汁 (or “braised beef sauce”).
So many choices, but only one stomach to fit ‘em all.
Expected damage: S$4 – S$7 per pax
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