Lam's Noodle House [Closed]

Lam's Noodle House
4.06
  
Recommend
Suitable For Suitable For Information

Anytime

Hygiene Grading Scheme A Family e-wallet
Price Average

$5.4 -

Location

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The founder, Ah Lam, picked up his culinary skills while working under his uncle, who ran a minced meat noodle shop. After many years of experience, he opened his first stall at Race Course Road in 1975 specialising in noodle dishes. In 2011, he formulated a recipe for salt baked chicken that is made using kampong chicken, which is now one of his most popular menu items. Over the years, he has been constantly updating his menu with new, interesting ideas such as Lam’s Abalone Noodles and Superior Angka Prawn Bisque Noodles. He has since opened multiple stalls across Singapore including places like Punggol Waterway Mall and Ion Orchard.

I got the Lam’s Abalone Noodles ($7) and Lam’s Salt Baked Chicken Thigh ($5.90). The noodles are like your usual minced meat noodles but elevated because of the skewer of abalones. Each bowl also comes with a generous serving of minced and sliced meat, a runny egg, cabbage and fishballs. The noodles were springy, chewy and evenly coated in gravy. I especially loved the stick of abalone which was fresh, sweet and very succulent, adding a nice contrast of texture to the dish.

The Salt Baked Chicken Thigh exceeded my expectations completely. Kampong chicken, in general, is already very tender. So when it is salt-baked, a technique that is used to seal in the juices of the protein, it was exceptionally juicy and delicious. The meat literally was fall-off-the-bone, making it very easy to eat as well.

I got the Lam’s Abalone Noodles ($7) and Lam’s Salt Baked Chicken Thigh ($5.90). The noodles are like your usual minced meat noodles but elevated because of the skewer of abalones. Each bowl also comes with a generous serving of minced and sliced meat, a runny egg, cabbage and fishballs. The noodles were springy, chewy and evenly coated in gravy. I especially loved the stick of abalone which was fresh, sweet and very succulent, adding a nice contrast of texture to the dish.

The Salt Baked Chicken Thigh exceeded my expectations completely. Kampong chicken, in general, is already very tender. So when it is salt-baked, a technique that is used to seal in the juices of the protein, it was exceptionally juicy and delicious. The meat literally was fall-off-the-bone, making it very easy to eat as well.

4
Melissa

Melissa

CONTENT WRITER / Duration of stay 25 years

Loves eating, cats, memes, and looking at memes of cats.

Phone
+65 6336 0848 ext. 2105
Modes of Payment
  • Nets
HP / SNS

※The shop's opening hours may vary due to COVID-19.

Mon 10:30~22:30
Tue 10:30~22:30
Wed 10:30~22:30
Thu 10:30~22:30
Fri 10:30~22:30
Sat 10:30~22:30
Sun 10:30~22:30
Remarks




  • 35 TECK CHYE TERRACE, 545733
  • NE12 CC13 Serangoon

LAST UPDATE:

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