Gan Lao Zai at Amoy Street Food Centre: New stall by ex-Monti chef with chilli crab noodles

Amoy Street Food Centre is abundant with plenty of hawker gems, spanning from Michelin Bib Gourmand hawker stalls to newer, modern joints helmed by young hawkers. 

One such entrant is Gan Lao Zai, a dry-tossed speciality noodle shop that opened in December last year. It’s spearheaded by a young chef, Xun Man, who cut his teeth at fine-dining Italian restaurant Monti. 

He’d left the fine-dining scene to specialise in noodle-making instead — something that he found to be his true calling. Gan Lao Zai was born from that passion for his craft.

Head up to the second level of Amoy Street Food Centre, and you’ll spot Gan Lao Zai tucked along the bustling second aisle. 

It’s surrounded by heavyweights — wildly popular stalls Han Kee Fish Soup and Ah Liang Ipoh Hor Fun — who have been hawker stalwarts with a time-honoured legacy. 

However, although Gan Lao Zai isn’t racking up snaking queues like its other neighbours — just yet, anyway — it ought to be on the radar among those with a penchant for dry-tossed noodles.

That’s because Xun Man’s creations boast moreish flavour combinations inspired by the local palate and are topped with a myriad of fresh ingredients — a must-have for lunch when you’re craving a hearty dish!

The honey-glazed pork noodles (S$5.50) is one of our favourites, with succulent slices of pork atop a velvety bed of noodles. The honey-glazed pork is clearly the star — it has a balanced ratio of fat to lean meat, and drips with a savoury richness. 

The noodles, fragrant with a slight chew, are also coated in a dark soy sauce for an extra depth of umami. Adding a pop of colour to the otherwise earthy dish are some fresh, leafy greens for some welcome fibre, too.

A nod to the well-loved Singaporean staple is the chilli crab noodles (S$8). It sees dry noodles steeped in an aromatic, creamy chilli gravy. The sauce is mildly sweet and tangy, with an addictive kick of spice that hits you right after. 

Instead of sinful pork lard pieces, bits of fried, crispy mantou crown the dish for added crunch, alongside a mound of plump crab meat and tobiko. 

All the elements work in harmony to imbue the dish with a decadent indulgence — a welcome treat when you’re craving something hefty.

Another interesting dish at Gan Lao Zai is its hua tiao chicken noodles (S$5.50), a riff off the traditional drunken chicken dish that’s much beloved in Chinese cuisine. 

Served with mushrooms, greens and goji berries, the chicken is soaked in hua tiao chiew (also known as rice wine) to achieve a piquant, tantalising richness. 

Unfortunately, we were expecting to taste the sweetness of the wine a bit more, but it was a little muted in flavour. 

If you’re craving a side dish to enjoy with your noodles, order the chilli oil dumplings (from S$3), which are packed with juicy meat and doused in a fiery chilli oil.

Those hankering for dry-tossed noodles can swing by Gan Lao Zai the next time you’re around! It’s only open until 2:30pm, so you’ll have to brave the lunch crowd to sample its fare.

For the latest eats, read about Meatball Corner, an authentic Indonesian hawker stall with comfort fare, and Chongqing-style hotpot restaurant Tiantai Hotpot in Chinatown. Alternatively, check out the newest openings in Singapore here. 

Enjoy up to 50% off when you dine with GrabFood Dine Out.

You can also book a ride to Gan Lao Zai Amoy Street Food Centre for its dry-tossed noodles.