[Reddishday]

In a previous incarnation dating some five decades back Seng Hiang went all greasy, grimy gopher guts on you tiao (Chinese crullers), char kway teow as well as satay then, before switching gears entirely and metamorphosing into the much-lionised bcm peddler at Bedok 85 we know today. Overseen by second-generation proprietors Mr Chua Yok Kee alongside his sister, items sold per the stall's surpassingly modest menu number just two - dry minced meat noodles ($4.50/$5.50) and its soupy counterpart ($3.50/$4.50).

Seng Hiang opens daily from 3.30pm-12am except Wednesdays.


More at https://www.thefooddossier.com/2023/04/s...r-mee.html