Chung Cheng Chilli Mee – Third-Gen Hawker Serving Sarawak Style Chilli Mee At Golden Mile Food Centre

I recently got to check out Chung Cheng Chilli Mee, a famous stall at Golden Mile Food Centre that sells Singapore’s only Sarawak style chilli noodles.

If you find the name familiar, it’s because the stall is actually named after Chongzheng Primary School in Tampines. The founder, Mr Yeo, sold his noodles from a pushcart outside the primary school after coming to Singapore from Sarawak to escape the war.

The stall moved to Golden Mile Food Centre in the 1970s and today it is helmed by the second and third generation Yeos.

Chung Cheng currently has the “Michelin Plate” status in the Singapore Michelin Guide 2019. This is a sign of recognition for restaurants that have not yet earned their Bib Gourmand or Michelin Star.

According to reviews I read, the stall sees a long queue almost every day. I visited on a Saturday at 12.30pm and true enough, there were about 10 people queueing at the stall.

For some reason, the auntie taking orders got quite annoyed when I asked her for an extra bowl, but I guess that’s because she was very busy.

Menu

Most customers come for the signature Chilli Mee, which is sold at $3, $4 and $5.

The $3 bowl comes with prawns, tau pok (fried beancurd), fish cakes, and slices of hard boiled egg.

The $4 version adds on pork ribs, while the $5 big bowl comes with extra prawns and pork ribs.

For noodles, choose from a selection of yellow noodles, mee pok, mee kia, kway teow, thin bee hoon and thick bee hoon.

Other than chilli mee, the stall also sells prawn noodles and laksa. You can buy their signature chilli sauce for $3 per pack.

Chilli Mee ($4)

I ordered the Chilli Mee ($4) with yellow noodles and thick bee hoon. After the noodles and ingredients were placed in the bowl, the auntie scooped a generous amount of chilli sauce from a metal bucket and slathered it over the noodles.

Now that was one spicy-looking bowl of noodles.

The chilli sauce is made from dried shrimps, belachan, garlic, onions and various secret spices. While it looked fiery, I found that it was actually not super spicy (but please note that I’m someone with a very high spice tolerance).

It had a nutty flavour and a gritty texture, along with an aromatic belacan flavour. Think of it as a mixture of satay beehoon gravy and belacan sauce.

The tau pok and fish cakes tasted pretty good with the chilli sauce. The prawns were tasty but not super fresh.

I enjoyed the pork ribs the most as they were very tender and flavourful. This is because they are made from quality pork and marinated with 13 special spices, before being slow-cooked for several hours.

I washed down the meal with the accompanying soup, which had a rich herbal sweetness.

Conclusion

Chung Cheng Chilli Mee serves up a unique and tasty bowl of Sarawak chilli mee, though it didn’t blow me away. Perhaps it’s because I’m not really a fan of the “satay beehoon” taste. On the other hand, the wife thought that the noodles were very delicious and satisfying. Interestingly, I see a lot of divided opinions on Google reviews too. I guess you will just have to visit and check it out for yourself. After finishing your noodles, I recommend getting a bowl of ice-cold handmade jelly from the adjacent Zhao An Granny Grass Jelly.

Chung Cheng Chilli Mee
Address: 505 Beach Road, Golden Mile Food Centre #01-59, Singapore 199583
Opening Hours: 9.30am to 6.30pm, Closed on Tuesdays