Boon Kee Kway Teow Noodle: Hidden old-school fishball noodles and laksa stall in Kembangan
“Wow, you came all the way here to eat?”
That’s the response I got from my taxi driver on my ride to this unassuming coffee shop at Kembangan.
Tucked away along Jalan Senang, this humble stall has been serving up affordable, old-school noodle dishes to its regulars, neighbouring residents, and workers of the Chai Chee industrial district for almost 50 years.
Though it’s quite literally in the middle of nowhere — with only landed properties and industrial buildings in sight — Boon Kee Kway Teow Noodle remains as a well-loved favourite, taking pride in its housemade chilli and impressive consistency, since its early days.
For 70-year-old Poh Boon Guan, Boon Kee Kway Teow Noodle is the gem of his eyes as he continues to man the stall — as he has for the last 49 years — with his brother, Poh Leong Chai, 64, who has been his right-hand man from the very beginning.
Standing at the front is Boon Guan’s son, Poh Zheng Xiong, 36, who also helps at this family-run business.
Sporting matching red shirts, the trio work in harmony to churn out delicious bowls of bak chor mee and fishball noodles — embodying the spirit of “teamwork makes the dream work”.
Here, the menu is straightforward, with only four dishes on its signboard — that’s how you know Boon Kee Kway Teow Noodle takes its offerings very seriously!
The stall clearly has devoted followers, too. When we swung by in the morning, a handful of people were already ordering at the stall. During lull periods, the friendly trio would chat up with diners and greet regulars fondly.
It definitely adds to the old-school charm and kampung vibes about the place — you sit on red plastic chairs, right by the side of the road and are surrounded by plenty of shrubbery. And with industrial buildings just next door, it adds to that feeling that you’re not quite in modern Singapore.
Comforting dishes for the soul
We ordered the dry minced meat noodle (S$4) with mee pok noodles and non-spicy black sauce.
If you’re not up for something spicy — just like me — you can choose between ketchup or savoury black sauce.
At first glance, the portion is substantial, with a generous amount of liao (ingredients) — minced pork, fishballs and fish cake slices — atop the noodles.
The noodles stuck together a little, so don’t forget to add a spoonful of soup to loosen it all up and give it a thorough toss!
That aside, we loved the springy, al dente noodles that didn’t have a prominent lye taste — thanks to Boon Guan rinsing the noodles in cold water right after cooking.
Together with the freshly fried pork lard and garlic crisp, it’s a comforting perk-me-up.
For those who are looking for something a little less common, this bowl of dry mee tai mak (S$4) is a fan favourite.
It’s actually an off-menu item, which Zheng Xiong recommended to us with a sly smile, so you can only get your hands on it if you know what to ask for.
Boon Kee Kway Teow’s version comes with its classic spicy sauce — ketchup, its signature housemade chilli, and of course, pork lard and fried garlic. This is hands-down, our top pick.
As someone who can’t take spice well, I found it a delightful combination of chilli and tangy tomato sauce, without much heat. It veers more on the sweeter side though, so if you’re looking for more spicy oomph, be sure to add more chilli.
Another solid dish at Boon Kee Kway Teow Noodle is the laksa (S$4). It features lavish portions of fishcake slices, cockles and tau pok (tofu puffs) — all soaked up in its rich soupy goodness.
Be not alarmed: It comes with chilli, just as the best places have it! (I’d requested to have it served on the side, instead of in the bowl, as usual)
My mental image of laksa is its thick, yellow-orange broth that packs quite a bit of heat.
But Boon Kee’s soup base was surprisingly light-bodied, without compromising on flavour. Its rich undertones of coconut milk had us slurping it to our hearts’ content, and we didn’t find it jelak (overly rich) at all.
Mix in some of the homemade umami-laden laksa chilli paste and this is definitely the dish that will warm the cockles of your heart.
If you’re planning to take a trip down, your best bet is to be there as early as possible as it will most likely sell out by early afternoon!
For the latest eats, read more about the newly opened To:You cafe at Kembangan and the hidden Tanjong Pagar cafe with scrambled egg sandwiches.
Enjoy up to 50% off when you dine with GrabFood Dine Out.
You can also book a ride to Jalan Senang to try Boon Kee Kway Teow Noodle.
Boon Kee Kway Teow Noodle
92 Jalan Senang
Nearest MRT: Kembangan
Open: Monday to Saturday (6.15am to 3.30pm)
92 Jalan Senang
Nearest MRT: Kembangan
Open: Monday to Saturday (6.15am to 3.30pm)
Shannon Yap
Author
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
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