Afandi Hawa: Best Mee Rebus in Singapore?
The best mee rebus in Singapore can arguably be found at Afandi Hawa and family, located at Haig Road Market & Food Centre.
The stall was started by Affandi Ahmat at the old Paya Lebar Airport in 1967, and his 34-year old son Ahmad Tarmidzi is helming the business. He has been helming it since 2008.
The beauty of the mee rebus here ($3) is the incredibly deep stock complexity in the gravy. It’s thanks to the generous use of dried shrimps, mutton scraps and whole flower crabs in its making, resulting in a rich, not too sweet sauce with a distinct stock and curry flavour.
The texture of the sauce is thick, with small ground dried prawns giving it a more layered texture.
The dish comes with a whole egg, all for the price of $3 which is practically unheard of these days.
They used to automatically ladle mutton scraps into the dish but now you have to request it. The mutton pieces are sizeable and have this wonderfully soft, melt in your mouth texture.
There is also a small bottle of kecap manis (sweet soy sauce) at the counter if you’d like the flavour to be sweeter and more smoky, though we think its not necessary.
Their range of soto dishes ($3) are also commendable. The broth that they use comes very balanced and it’s full of chicken flavour and turmeric spice notes.
The dark soy chilli sambal that comes with every soto dish comes sweet and spicy with not much savoury notes, so bear that in mind when you mix it in the broth.
They automatically throw in a dollop on top, so if you can’t take chilli or only like a bit of it, ask for it to be in a separate saucer.
Many customers order a begedil ($0.50; fried potato cake) with soto dishes. It has a nice fried richness and apotato sweetness but it’s not intensely flavoured like how some other stalls do it, but it goes well when eaten with the broth.
The stall is also generous with their ingredients. Their standard mee soto comes with big chunks of boiled chicken breast.
They also serve Gado Gado ($3) which is decent, if not outstanding. Fish crackers is sprinkled on top instead of prawn crackers which is a nice twist but the gravy could do with a little more robust flavour.
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