Ubi DMQ Eating House – The QQ Handmade Noodles with Lala is so Good!

I chanced upon this coffeeshop when I was on one of my food hunts, and I was taken aback by the large lunch crowd here. Apparently, the boss of this ban mian stall is also the boss of this DMQ Coffeeshop, thus the name “Ubi DMQ Eating House”. The stall looks like one of those ban mian chain stores but I was told that this is the only outlet and it opened almost 5 years ago.

I noticed that EVERY table had these orange and red bowls. I am not exaggerating! That’s also because only another (Mala Hotpot) stall was open in the coffeeshop, but no one seemed to be patronising that stall.

The prices and portions are reasonable. But what about the taste? Read on to find out!

The Dry Mee Hoon Kueh ($4) looked plain at first, but hidden underneath the noodles was a glorious savoury dark sauce. You may add on some chilli padi if you like. I went for it because I like my mee hoon kueh to be spicy! The basic ingredients which include crispy ikan bills and flavourful minced meat were adequately satisfying!

What surprised me was the discovery of a runny egg yolk served in a separate small bowl of soup! Bursting the yolk unto the QQ mee hoon kueh made it even more palatable.

I knew I had to try the one with Lala ($5) when I saw it on the menu, because Lala is seldom sold at ban mian stalls. The amount of Lala was decent, and they were surprisingly fresh! I’ve selected you mian to go with the Lala and the noodles turned out to be really chewy. They were not soggy at all even though I only had it after awhile. Adding the chilli padi made the flavoursome soup even more shiok!

Lastly, I had Fish & Prawn ban mian($6.50). I was looking forward to this bowl the most! And this turned out to be my favourite bowl of the 3! The firm prawns added a dose of sweetness to the already-flavourful soup. The fish slices, which had been marinated beforehand, were so yummy. Can you imagine what a flavour bomb the soup was? Writing this article is making me crave it now!

Amazed by the 3 bowls I’ve tried so far, I was keen to know more about the chef. Chef Zou Dong Sheng came to Singapore more than 4 years ago and started learning how to pull noodles by hand. He begins his day at 9:30am to prepare the batches of noodles before officially opening the stall from 11am till 9:30pm. Zou is a really humble man who gets most of his motivation from the acknowledging smiles of his patrons. The never-ending orders, even during non-peak hours, shows just how tasty his noodles are!

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

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