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The Finest Singapore Chow Fun in NYC

is without question to be found at non other than long time Manhattan Cantonese stalwart Great NY Noodletown. The Cantonese artists in the kitchen produce a truly memorable rendition of this comfort food classic, in a hearty portion for only $6.75.

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  1. Wow, what a great dish, thanks for the tip. I had it today and it was enough for two people,along with four ribs. It had shrimp, chicken, roast pork, green pepper,scallion and some other things I didn't recognise and it was delicious. The noodles were "well done" with some char on them.The curry was hot and gave it a nice kick, a little to much for fellow Chowhound Russiangirl. I have been going to GNYNT for twenty years and as much as I love the roast meat(particularly the baby pig) and salt baked items this dish was a revelation.

    1. While good I think that the Singapore chow mei fun @ New Malaysia in the tunnel between canal and pell street. You can even order it in varied degrees of spicyness.

      New Malaysia
      48 Bowery, New York, NY 10013

      5 Replies
      1. re: fayyeeyee

        You raise an interesting issue--is the OP talking chow mei fun (thin rice noodle) or chow fun (thick rice noodle). You'll see Singapore mei fun probably 10 times for each time you see Singapore chow fun, but in my opinion the latter is a much tastier dish.

        1. re: Chandavkl

          Just thinking about NY Noodletown's singapore chow fun puts a big dumb grin on my face. As noted above, it is an entirely different affair than your standard chow mei fun with thin rice noodles. The sweet roast pork stands up really nicely against the charred curry-laden noodles. Each bite seems to offer a different lineup of rolling flavors (the calimari and green peppers are also standouts in my mind). And yes, the portion is huge. When it comes to superlative wide rice noodles, I can't think of a better preparation in Manhattan - although I'll concede Rhong Tiam's drunken noodles come awfully close. Are there any other wide-noodle dishes out there that people are swooning over?

          1. re: CalJack

            The thin rice noodle just doesn't do it for me and chow fun has always been a favorite item. Hence, one of my favorite asian noodles in one of my favorite preparations equals true "deliciousness". My number one asian noodle dish for many years now is Srip's drunken noodle with sliced chicken, but that is a discussion for another board.

            1. re: stuartlafonda

              I guess I'll have to go back there again. We had a really awful-disappointing meal there several months ago, first time that happened, and vowed never to return. I mean EVERY dish was bad.
              Maybe bad day in the kitchen.

              1. re: Stuartmc910

                Which place are you talking about? Several are mentioned in this sub-thread, so it's hard to be sure.

      2. I just hit this for lunch today based on your recommendation, and all I can say is thank you!! It was the best singapore noodles I've had by miles--great, strong curry with lots of good meat and veggies--and some of the best pan fried noodles I've had of any variety--not greasy at all (although you can tell they don't skimp on the oil in the cooking, given how hard the large portion landed--it's just that they didn't use more than the noodles could absorb). Thanks for the review!

        1. awesome post of the month for making me hungry!!!!

          1. I tried the Singapore Chow Fun noodles at NY Noodletown based on advice from this thread, but I thought they were only OK. I was expecting more curry flavor; they were a little bland. I'll give the ones at New Malaysia a shot.

            On the other hand, the sauteed pea shoots with garlic at Noodletown were great (the best thing we ordered at our recent meal).

            1. "Singapore Chow Mai Fun" isn't from and doesn't exist in Singapore. It's a Hong Kong invention from someone curry powder into the dish of what is basically "Chow Mai Fun" and thought it would be more "exotic" if the Singapore name was attached to it. FYI.

              5 Replies
              1. re: Gastronomicon

                Yes, but I was surprised to find it a stone's throw away in Malaysia.

                1. re: Chandavkl

                  Gastronomicon was right - Singapore Chow Mai Fun was a HK invention & doesn't exist here in Singapore. Even though I'm Singaporean, my first taste of Singapore Chow Mai Fun was in Washington DC's Chinatown 20 years ago (I was curious). The second I had that dish was in Seibu's foodcourt in Pacific Place, Hong Kong.

                  I think the use of curry powder in the dish (something we don't in fact do to fried noodles in Singapore) led to its name, because HKers somehow identify "curry" with Singapore, maybe because we Singaporeans are a bunch of Chinese who looked like Hongkongers physically, but somehow have a predilection for chillis and curries, which Hongkongers felt was pretty amazing.

                  Chadavkl was also right - you can find Singapore-style fried noodles in Malaysia - they called it Sin Chow Mai Fun or just Singapore fried noodles. Interestingly, it's unique to Malaysia (doesn't have any curry powder though, unlike its American counterpart's version) and also doesn't exist in Singapore!

                  Sidetracking a bit, both Malaysia and Singapore has a popular dish called Mee Siam, i.e. Noodles from Siam (old name for Thailand, a close neighbor of both Malaysia & Singapore). Believe me - nothing in Thailand's culinary world has anything even faintly resembling this dish, so go figure :-D

                  1. re: klyeoh

                    Uh...I seriously doubt that "Mee Siam" has a Thai link. I think the word "siam" is just an onomatopoeic representation of some local Chinese dialect or even Malay/Indonesian. That said, did you know that only in Singapore does "Mee Siam" come with a fermented soy bean broth and that in Malaysia and Indonesia, it's *NORMAL* to see "Mee Siam" fried? As a Singaporean, this freaked me out when I first saw the fried version but have learned to like it as it's more fragrant.

                    1. re: Gastronomicon

                      I think it's possible that some folks (Malays?) in early Singapore confused Chinese "bee hoon" (米粉) with Thai "khanom chin" (ขนมจีน) since the rice noodles looked a bit similar - hence calling it "mee Siam". Chinese-Singaporeans (Hokkiens & Teochews alike) used the word "Siam", too, but adopted it from the Thai language. Anyway, "Mee Siam" is a Singaporean dish through & through.

                      Unlike you, I couldn't get used to Malaysian version of fried "Mee Siam". But it's not really that common here in KL (I'd been staying here for the past 1 year). I had it just once - it'll be the first & last time for me!

                      I don't think "Mee Siam" is readily available in Indonesia at all - did you ever come across it over there? Or you're referring to "Indonesian-style Mee Siam", which is available also only in Singapore - this is the fried version, without any gravy. Funny how we Singaporeans attributed some dishes of our own invention to our neighboring countries :-D

                      1. re: klyeoh

                        I love hearing things about a food , from people from the country of origin. Thanks you both.
                        In response to the OP question, I like the Singapore Chow mei fun at Congee Village. I never heard of Singapore Chow Fun, but I assume it exists as chow fun noodles even exist in Thailand. I have had some Indonesian noodle dishes that reminded me of Singapore chow mei fun. Btw Frankie Lymon I love the way you do "why do fools fall in love"

                        Congee Village
                        100 Allen St, New York, NY 10002