The place is made to look like a hawker street with old-style buildings; however you get the pleasure of dining in an air-conditioned, and clean environment. MFS is pretty busy, so you get the bustling atmosphere of a hawker street as well. Basically, you will need to find a table and then go to the stalls, place your order, pay and wait for it to be prepared.
Since there was only 4 of us, we chose the items which the whole family likes eating ie. char koay teow, wantan mee, chicken rice balls, and Hokkien mee.
Baby C's current favorite is wantan mee, so we ordered a dry wantan mee for her (S$5.50). The noodles itself is pretty good, tossed in a dark soy sauce mix and topped with choy sum. The char siew is the lean type. Served with some plump pork wantans and pickled green chillies.
The char koay teow served at Malaysian Food Street is from Penang Lim Brothers'. Penang char koay teow is usually lighter in colour and saltier and comes with lap cheong (Chinese sausage). They use pretty big prawns here, which is a plus point. I would have preferred it to be slightly spicier and saltier but overall, pretty nice as it has the nice wok hei to it.
Chicken rice balls is famous in Malacca. Although we have chicken rice pretty often, this is the first time our kids had the balls version. The chicken rice balls here were fragrant and we also loved the smooth steamed chicken. Served with a spicy garlic chilli sauce. Baby D seemed to enjoy this a lot.
The highlight of our dinner was this Hokkien Mee. The recipe comes from Madam Lem Hong who has served customers since 1976 at KL's Jalan Alor. According to her, the secret to her Hokkien mee recipe is the proportion of light and dark soya sauce that’s drizzled over the noodles when stir-frying. According to her,the trick is to achieve a delicate balance between the salty flavour imparted by the light soya sauce and the sweetness from the dark soya sauce.
For me, this dish was cooked really well - it had the wok hei and it was flavorful. I couldn't stop eating it! Other ingredients you can find in the Hokkien mee are lean pork, prawn, squid and cabbage.
The eggs tarts from Fung Wong Confectionary is another must-try. A famous brand name in KL, they started as a home-based pastry business more than 100 years ago. Their egg tarts were really good - we had to go back for seconds. Best eaten warm. :) They also do crispy char siew bao.
See here for Top 10 Malaysian Food Street Dishes, as voted by the diners.
To read about what else you can eat or do in Resorts World Sentosa, click here.
Opening times: Mon, Tue & Thu 11am-10pm; Fri & Sat 9am - 11pm; Sun 9am-10pm. Closed on Wednesdays.
Location: Malaysian Food Street, Resorts World Sentosa, 8 Sentosa Gateway, Singapore 098269.
Tel: +65 6577 6688
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