Lam’s Kitchen – Amazing Abalone Noodles at a Coffee Shop

Mr Yap Eng Lam, also known affectionately as Ah Lam, began honing his craft as an apprentice at his uncle’s minced meat noodles stall. In 1975, he opened his first stall in a coffee shop in Race Course. Over the years, Ah Lam maintained the quality of his food, while innovating new flavours to suit tastebuds which have changed with time. He is the first person to introduce abalone dishes into coffee shops, and the abalone noodles is now the best-selling dish. The other crowd-pleaser is Ah Lam’s signature salt-baked chicken. So, here’s our verdict.

Ah Lam’s Signature Abalone Noodles ($7) isn’t your typical bowl of bak chor mee. There is no liver slices in it and no vinegar is added. Instead, you get noodles topped generously with two bite-sized abalones, a scallop, a fried fishball, minced meat, bits of pork lard and the best of all – half of a Ajitsuke Tamago (Japanese flavoured egg). The noodles are QQ and cooked just right. Each mouthful whets our appetite for more.

The other enticing dish is the Salt-baked Chicken Thigh ($5.80). The moist chicken thigh is freshly marinated with Australian coarse sea salt and herbs. It’s marinated overnight so that the flavours will be locked in. It is then baked till a beautiful golden brown. What you get is fork-tender meat that’s very palatable. Moreover, the Thai-style chilli brought the dish to another level. It’s made with coriander, fish sauce, sugar, chilli padi and other secret ingredients. This alone deserves another visit!

Although their abalone noodles might not win the hearts of bak chor mee purists, it has tickled our tastebuds. Perhaps, there are others who share the same preference as us. We were also very tempted to take away one whole salt-baked chicken to indulge in. The pricing at Lam’s Kitchen might be higher, as compared to your usual coffee shop pricing, but the quality well justifies it. SHIOK!

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

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