By the time Friday rolled around, I promised myself a real treat, something satisfying and a little different from my usual weekend routine. After a week of deadlines and screen time, I’ve learned that breaking the weekday monotony with a comforting hawker meal does wonders for my mood. So, I went to Weng Fatt!!!
It’s been weeks since my last visit, and I’d almost forgotten how old-school this stall is. The bright yellow menu boards are very classic, prices neatly printed, steam drifting out from the woks. And then there’s the uncle, Weng Fatt’s heart and engine, running a true one-man show.
He takes the orders, collects payment (cash only!), cooks every bowl, and even handles the dishwashing. No QR codes, no buzzer pagers, no fuss. Just the rhythm of a classic hawker kitchen, the clang of the wok, the hiss of stock meeting hot metal, and bowls sliding down the counter to hungry folks who know a good thing when they see it. I love that he keeps it traditional, it’s honest, it’s efficient, and it’s very, very Singapore.
I ordered the La La White Bee Hoon (SGD 6.50), the dish I always crave here. The bowl arrived warm and steaming, the portion of bee hoon could easily feed a very hungry person (me), and the toppings were generous too.
Nestled in the milky, light-gray broth were fat lala clams, tender fish slices, and a plump, giant prawn is sitting on top. Little pieces of egg swirled through the soup, chopped scallions and ginger threads added a nice flavor too.
First sip, comfort. The broth is gently savory with a hint of sweetness, the kind that only comes from seafood that’s fresh and cooked with respect. It’s not a heavy soup, it’s clean and lightly creamy from the egg, so you can keep slurping without feeling weighed down. The bee hoon itself is soft yet springy enough to curl around the chopsticks, no mushiness here, just that satisfying “slurp-and-soak” texture that pulls the broth into every strand.
I love the toppings! The lala clams pop with sweetness, none of that muddiness you sometimes get with poorly handled shellfish. The fish slices are smooth and delicate, not overcooked, not rubbery, just right. And that giant prawn, fresh, snappy, and naturally sweet, the kind that makes you pause and appreciate how a simple ingredient, treated simply, can be such a star. I found myself wishing for a second prawn, which probably says everything about how much I enjoyed it.
Value-wise, SGD 6.50 for this portion is a steal. You’re getting a proper, soulful seafood noodle soup with real toppings, not token pieces, made à la minute by someone who clearly cares about the craft. If I had one tiny wish, it would be for a slightly punchier ginger-pepper note in the broth, a gentle tweak that would make each sip sing even louder. But honestly, that’s nitpicking, I finished the bowl down to the last spoonful.
The hawker centre was buzzing tonight, families debating orders, uncles trading stories over hot soup, the occasional clang echoing against the high ceiling. Ventilation was decent, seats turned over quickly, and there’s a cozy rhythm to watching your dinner get assembled step by step. Bring cash, queue patiently, and enjoy the show.
Overall, a deeply satisfying Friday night reward and exactly the motivation boost I needed to close the week. Weng Fatt’s La La White Bee Hoon remains wonderfully traditional, generously portioned, and full of honest flavor. I’m very satisfied, and yes, I’ll be back for more.
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