Father’s Recipe, A Son’s Hands: Mr Kang’s 3AM Fishball Ritual Lives On | Singapore Hawker Food
Автор: HappyCat.黑皮猫
Загружено: 2025-09-27
Просмотров: 66005
Описание:
At 3am, Hong Lim Food Centre is silent. All shutters are down — except one.
Mr Kang, second-generation hawker of Hong Xing Fishball Noodle, begins his day in the quiet dark.
His hands move with purpose, blending Yellowtail and Whitefin Wolf Herring into fish paste — a craft passed down from his father, who started the stall in the 1960s.
Mr Kang was just 14 when he first helped his dad. Today, he continues the tradition with the same discipline and care. No machines. No shortcuts. Just handmade fishballs and meatballs, shaped by memory and muscle.
This stall doesn’t chase trends. No minced meat. No mushrooms. Just fishballs and meatballs, served in soup or dry with noodles.
The fishballs are light, springy, and gently savoury — not fishy, just clean.
The meatballs are slightly denser, spongy-soft, with a hint of sweetness from pork and dried sole fish.
Both are humble, honest, and quietly addictive.
The noodles are cooked al dente, tossed in a punchy blend of chilli and vinegar.
And for pork lard lovers — the crispy bits and sinful aroma seal the deal.
It’s a bowl that speaks of early mornings, family pride, and the kind of hawker grit you don’t see enough of.
📍 Hong Xing Fishball Noodle, #02-30 Hong Lim Food Centre
🕢 0730H–1400H | Closed Sundays
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