Quan Ji Cooked Food – Hidden Gem Selling Hokkien Mee and Char Kway Teow in Hougang!

I recently saw a recommendation for Hokkien mee at a stall called Quan Ji Cooked Food in the Hougang Hainanese Village Centre at Lorong Ah Soo Market. The image attached to it featured a mouth-watering mountain of ingredients atop a large portion of Hokkien mee, so of course I had to make the journey down to determine if a picture is truly worth a thousand words. I was surprised to find that they also sell char kway teow! 

Quan Ji Cooked Food has been up and running for nine years and was actually handed over to its current chef, Ms Lu Yi Yan, by the former owner who decided to take a different route in life. Ms Lu, who had no prior experience in the kitchen, had to start from scratch and learnt the basics from the previous owner. 

Despite having always thought of her own cooking as awful, Ms Lu was a fast learner and after lots of hard work and tons of feedback from taste-testers around her, she successfully took up the mantle as official chef of Quan Ji Cooked Food. 

Ms Lu is very dedicated, and ensures every ingredient that goes into her dishes is up to snuff. The stock used for frying the noodles is made from boiling copious amount of prawn heads that’s been fried for at least three to four hours The broth is boiled for around 3 hours as well. Everything else is also painstakingly made in-house, from the pork lard to the chilli sauce. 

The Fried Hokkien Mee is sold at $4.50, $5.50 and $6.50, while the Fried Kway Teow goes for $4 and $5. 

Boasting a spread of eye-catching colours from the generous heaping of ingredients, the Fried Hokkien Mee was on the wetter side and each mouthful was full of umami. A good amount of wok hei had been infused into the flavourful noodles and the punchy chilli brought forth an adequate hit of spice once mixed in. 

The fresh prawns had a good bite to them and the sotong rings were large enough to add some chewiness to the entire dish. There were also strips of pork belly that gave the noodles another layer of textures, not to mention the mini mountain of crispy pork lard pieces! 

It might have been the Hokkien mee that brought me here, but the Fried Kway Teow is also worth ordering. While it was on the sweeter side, you can taste the wok hei in the noods here as well. Just like the hokkien mee, the plate was piled with the same yummy pork lard pieces along with lup cheong (Chinese sausage), fish cake, beansprouts, veggies and hum (cockles). 

Ms Lu might have been an absolute beginner when it comes to cooking, but she’s definitely mastered the wok well enough to get a frequent stream of customers at Quan Ji Cooked Food!

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

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