{"id":49456,"date":"2018-05-30T07:04:31","date_gmt":"2018-05-29T23:04:31","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=49456"},"modified":"2025-12-12T23:30:34","modified_gmt":"2025-12-12T15:30:34","slug":"shi-xiang-ge-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2018\/05\/30\/shi-xiang-ge-singapore\/","title":{"rendered":"Shi Xiang Ge \u98df\u9999\u9601, Bishan Bus Interchange: Shan Xi La Mian and Dao Xiao Mian \u5200\u524a\u9762 with Long Queue"},"content":{"rendered":"

\"\"When I first ate at Shi Xiang Ge \u98df\u9999\u9601<\/strong> on the second level of Bishan Bus Interchange <\/strong>in 2016, I thought this stall would be famous and I had better write about it soon. But I procrastinated (as usual) and it really got famous by word of mouth. Now the stall expanded to take up two shop spaces, and they even change the bowls to be more classy. They used to have the beeper system–they gave you a beeper, and you collected the food–but now they have a LCD screen to call your number. Nobody ate here when I was eating, but now the queue is horrendously snaking. This is just to say I have good taste. Haha.<\/p>\n

I read on Facebook that the chef had a supervisory role at Crystal Jade<\/a> for more than 10 years and came out to open his own stall (although I can’t be sure that this information is true). The stall sells\u00a0la mian<\/em> (hand-pulled noodles) and dao xiao mian<\/em> (knife-cut noodles). They make the dough themselves and you can see a strong man in wifebeater kneading and stretching dough. Much labour is put into making the dough; not an easy job. There are 12 items on the menu, mostly noodles in Shan Xi\/ Sichuan style<\/strong>. Over time, we have tried 8 dishes. All their portions are hearty. They say American portions are huge, but so are China portions.<\/p>\n

\"\"Their most famous and popular noodle is the\u00a0beef la mian or shaved noodles<\/strong> ($5), which comes in a mild beef broth and quite a few slices of beef. They also give an option of chilli by the side and some people stir the chilli into the broth. The broth on its own is nice and sweet, but a little weak, and the chilli gives it an edge. The chilli isn’t very spicy, but there are much aromatics in it.<\/p>\n

\"\"Zha jiang mian<\/strong> ($5) is, from my observation, their second most popular noodles, and many people order it with the\u00a0pork and veg dumplings<\/strong> (10pcs\/$5). I like more vinegary and sourish zha jiang mian, but this one isn’t. The strength of this zha jiang mian lies in how bouncy and textural the noodles are.<\/p>\n

\"\"They also have a\u00a0Shan Xi cold noodle \u5c71\u897f\u51c9\u76ae\u00a0<\/strong>($3.50), which is enjoyable during hot weather. It’s nice, with an appetising sourness, great for people who don’t feel like eating much.<\/p>\n

\"\"The\u00a0ma la big intestine la mian or shaved noodles<\/strong> ($5) is probably their third most popular noodle; I see many PRCs ordering it, not so much Singaporeans. It’s very spicy, but you can adjust the spice level through \u5fae\u8fa3 (mild), \u5c0f\u8fa3 (slight), \u4e2d\u8fa3 (medium), and \u5927\u8fa3 (very). We ordered only\u00a0\u5fae\u8fa3 (mild) and we LS already; this is really quite spicy. “Go big or go home” doesn’t apply here; start small.<\/p>\n

The big intestines have a very strong gamy stench, and my mouth stank after eating it. Seriously, don’t take MRT after eating it; the whole carriage will stink of your mouth. But fortunately, the mala overpowers the gamy stench, making it somewhat palatable. The noodles hold its own in the spicy broth, and can still give that pleasant, sweet wheat taste.<\/p>\n

\"\"To be adventurous, we ordered the\u00a0Qi Shan noodles \u5c90\u5c71\u6fa1\u5b50\u9762\u00a0<\/strong>($5), which tastes like a Sichuan cai \u56db\u5ddd\u83dc soup, salty and just a bit of spiciness, with bits of pork belly. Not too bad.<\/p>\n

\"\"They also have a Chinese burger, \u8089\u5939\u998d<\/strong> ($3.50 each piece). (Seriously, the West should stop stealing things from China, tea, pasta, gunpowder, homosexuality, and now burger?!) It’s two pieces of dough, that are pan-fried, sandwiching shredded pork in a savory-sweet sauce. The pork is slightly gamy here, but as a whole, it is super delicious and there is a beautiful contrast of textures between the crispy bun and tender pork. The piece is quite filling, so although it is quite expensive at $3.50 a piece, you can just eat this for lunch, and it’s packed with proteins.<\/p>\n

\"\"You may think that they may cut corners and the\u00a0hong you cha shou \u7ea2\u6cb9\u6284\u624b <\/strong>($5) is just\u00a0pork and veg dumplings<\/strong> ($5) in a spicy mala Sichuan sauce. But they actually take the effort to present two different things. The dumplings in hong you cha shou<\/em>\u00a0has a much thinner skin and the filling is mostly meat. It comes in a superb sauce, that starts off with being savory and becoming spicy. Both poached dumplings and hycs are good, but if you can only choose one, get the hycs for more oomph.<\/p>\n

We pay for the food we review anonymously.<\/p>\n

You May Also Like:<\/span> *<\/span> Planning your delicious, large-format Chinese New Year reunion dinner feast and looking for Pen Cai delivery<\/span><\/a> options? We have a guide for that.<\/p>\n

\n

Menu
\n<\/strong>\"\"<\/a><\/p>\n

\n
Shi Xiang Ge La Mian \u98df\u9999\u9601\u62c9\u9762\u5200\u524a\u9762<\/strong>
\nBishan Bus Interchange Level 2, Blk 514 Bishan Street 13, Singapore 570514
\ntel: +65 9151 3586
\n11am-9pm, closed Tue<\/address>\n

Food: 7\/10
\nPrice: 6\/10
\nService: NA (hawker)
\nAmbience\/decor: NA (hawker)<\/p>\n

\n

You may be interested in…
\n–Make Yishun Great Again: What to Eat at Yishun Park Hawker Centre<\/a>
\n–Bai Nian Niang Dou Fu \u767e\u5e74\u917f\u8c46\u8150, Chai Chee: Singapore Hawker Stall May Expand to China<\/a>
\n–88 Hong Kong Roast Meat Specialist, Jalan Besar: Inconsistent but When It Is Good, It Is the Best in Singapore<\/a>
\n–SG Braised Rice \u5341\u683c\u635e\u996d, Ion Orchard Food Opera: Super Affordable Modern Ricebowls with Abalone, Crab, and Wagyu Beef<\/a><\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Shi Xiang Ge \u98df\u9999\u9601 at Bishan Bus Interchange serves la mian and shaved noodles and it has gained quite a following. 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