Pepper Bowl – Tantalizing Black Pepper Beef Hor Fun & Rice Bowls at Amoy

If you spot a snaking queue at Amoy Street Food Centre, it probably started from Pepper Bowl. This humble stall, which is manned by Mosses and Waynna, a husband and wife duo, specialises in Black Pepper Beef Hor Fun. With every bowl cooked to order, it might take awhile for you to receive your food, but we promise the food is worth the wait!

They moved Pepper Bowl from Singapore Polytechnic (Food Court 4) to Amoy Street Food Centre in 2012. They yearned for a simple life and more time with their young son, so they decided to move to Amoy Street Food Centre where they operate from 11am to 3pm, from Monday to Friday.

Fun Fact: Mosses is a self-taught cook. To fulfil his Mother’s dream of opening a restaurant, he was previously managing a family-run restaurant in Joo Chiat, My Mum’s Place, which is no longer in operation.

Pepper Bowl’s menu has 3 main ‘proteins’: beef, pork and chicken. The signature item is their Black Pepper Beef Hor Fun ($5). All dishes come with the option to add an onsen egg for $0.60. Our dish was served piping hot, with a wobbly egg atop gleaming brown rice noodles.

We thought that the black pepper flavour here was stronger as compared to other black pepper beef hor fun dishes that we have tried. The creamy yolk of the egg thickens the sauce considerably and we would highly recommend adding it. Mosses told us that they have modified their recipe over the years to suit the palates of Singaporeans – their hor fun sauce has a thinner consistency and is not as starchy as what we usually get. The thinly-sliced beef is extremely tender and lean! This bowl also comes with some greens, and goes well with green chilli.

The Spring Onion Pork Rice ($4.50) with onsen egg (+$0.60) tastes as good as the Black Pepper Beef Hor Fun. Thin and tender pork slices are stir-fried with spring onions and onions. The thick sauce is slightly sweet and goes really well with the rice. We would have loved for more onions in our bowl though!

Pair your pork slices with the free-flow sambal belacan, which is made by Mosses. The sambal belacan has a hint of hae bi (dried shrimps) which makes it exceedingly fragrant.

The Chicken Chop Rice ($4.50) was sold out when we got there at 1pm. However, Waynna told us that unlike the other dishes which are cooked on the spot by Mosses and his trusty wok, the chicken chop is prepared beforehand. So, if you’re in a rush, you might want to consider getting this instead.

Pepper Bowl actually has a fairly customisable menu. For example, you can choose to have your Spring Onion bowl with beef instead of pork, or your Black Pepper Hor Fun with pork instead of beef.

Grab a variety of bowls to share, so you can have the best of everything! We really enjoyed the steaming hot dishes that are cooked a la minute by the friendly couple.

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

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