Jiak Song Mee Hoon Kueh – Ex-Masterchef Finalist Opens Second Outlet in Bedok

On our next episode of this season’s new stalls with long queues, we’ve got a mee hoon kueh place that some of you might already be familiar with. Eastside folks, this one’s for you. Jiak Song Mee Hoon Kueh by Masterchef finalist Aaron Wong has opened a second outlet in Bedok. 

Be prepared to spend some time waiting in line — tons of curious diners are flocking for a taste, and each bowl is freshly made-to-order right from the preparation of the handmade noodles. It took me about an hour to finally reach the front of the queue. 

Their menu leaves no room for any indecisiveness. Those with lighter appetites can opt for their simplest selection of Mee Hoon Kway with Minced Pork ($4) in both soup and dry versions. If you’re like me who believes in the phrase “go big or go home”, go all-in with their Signature All-In Combo Mee Hoon Kway with Minced Pork, Pork Slices, Pork Ball and Shrimp Ball ($5.50). 

You can pick between mee hoon kueh, ban mian or you mian as your choice of carb, and even add on extra pork balls ($0.80 per piece) or shrimp balls ($1.20 per piece). 

I opted for the soup version and got mee hoon kueh to complement my bowl that came with all the works, including an egg, greens and crispy ikan bilis. The mee hoon kueh slices were nice, doughy and went well with the flavourful broth. I actually would have preferred not breaking and mixing the egg into the soup, but that’s just me. 

The pork slices were quite tender, though I did spy one or two slices that still looked a little pink. Although the pork lacked marination, a dip into the chilli sauce did the trick. The chilli itself was deliciously piquant and garlicky, and went brilliantly with the meat. 

The hearty meatball was equally meaty and my mouth was filled with well-marinated meat from the very first bite. But the true umami bomb came from their handmade shrimp ball. Chunky with hints of smokiness, the shrimp ball will send waves of flavour to assault your taste buds. 

I was curious to find out how the dry version would fare, so I got the simplest combination of minced pork and you mian. At first glance, the amount of jiang (sauce) was minimal at best, but don’t underestimate it. After giving the noods a good toss, the smooth strands of handmade noodles were sufficiently coated in a dark, smoky sauce. 

It was certainly a comforting dish to have, especially on a rainy day. While Jiak Song Mee Hoon Kueh does serve up a good bowl of noodles, I’d say to wait for the hype to die down if you don’t have a lot of patience to spare for the queue. Props to Aaron for his dedication to quality, handmade noodles!