Master Tang 鄧師傅鳳城面家@ 233 Bukit Batok East Avenue 5

Instead of cafes, we went neighbourhood coffeeshop hopping. A small group of us (Jennifer, Kris, Ivan, Hence, Tiara and myself) ventured off into the (wild wild) west of Bukit Batok, going past Little Guilin (小桂林) and into East Avenue 5 Block 233.

We were there for former Head Chef of Crystal Jade, Master Tang Siu Nam's beef brisket noodles. A soft spoken man at a young age of 86, Master Tang was busy blanching plates after plates of noodles. His wife usually takes the order but she was busy with other things so Master Tang himself will ask the customer what he/she wants. Spoke to him in Cantonese and he smiled. Saw that the stall has congee too, so we got ourselves a bowl of century egg congee to try.

Master Tang works at his own pace but he is systematic. His wife helps to scoop the ingredients onto the noodles that he had prepared.

云吞鸡脚面 (wanton noodles with added chicken feet) @$4.50

牛腩筋面 (beef brisket tendon noodles) @$6

The portions for the beef brisket tendon noodles were generous. Maybe 3 to four chunks of stewed beef and about 3 pieces of those quivering soft tendons. The stew sauce was flavorful yet rather subtle. It was unfortunate that the beef pieces, especially the leaner ones were a tad too tough. Those that had a small later of fats worked best. Preferred the tendons over the brisket.

Liked the green chili pickles too. It gave the noodles a tangy lift. The noodles itself was on a softer side and the overall flavour was pretty rustic.

For me, the must-order from Master Tang would be this dedicated plate of chicken feet noodles. The feet were pretty deceptive-looking but it packed some heat. Would gladly have the entire plate for myself! The skin falls off easily and it was such a joy to suck off the skin and spit out the bones.

鳳爪面 / 鸡脚面(chicken feet noodles) @$4

It is quite rare to see a wanton noodles stall with congee, so we got ourselves a bowl to try. There were two flavours; the century egg version (which we got) and the meatballs with vegetable version which should be interesting.

 皮蛋艘肉粥 (century egg congee) @$4

The texture of the congee was good as I preferred it not to be too overly smooth. Generous portion of ingredients but I did not put in any soy nor sesame oil. Should've added some to lift up the flavours (体味) as Mrs Fong （方太） always said it. I liked watching 方太美食廣場 when I was in my teens.

The flavours of Master Tang's congee is just like those that we eat in Hong Kong restaurants and tasted healthy without any extra condiments except spring onions. Lovely.

Will go back for the chicken feet!