Ice Cream Café with a Savoury Noodle Secret

You might have heard of a now defunct stall at Tanglin Halt Food Centre called Aw’s Signature Minced Pork Noodles, which made a name for itself with delicious, ingredient-laden bak chor mee. But almost as quickly as it rose in popularity, it closed down, much to the disappointment of customers in the know. One of them was my Makan Kaki, Chef Shen Tan of private dining experience, Ownself Make Chef and Gastrogig’s Thank-Goodness-It’s home delivery concept.

So imagine my delight when she revealed it had re-opened, albeit in a surprisingly different set-up, just a stone’s throw from its former location. She recommended that I head down to The Milky Way Homemade Ice-Cream And Coffee cafe for my bak chor mee fix, but with the added bonus of dessert.

The man behind the noodles (and now, ice cream) is Terence Aw, a self-taught cook and former police officer who left a decade-long career in law enforcement to pursue his passion for cooking. After a lot of practice and pointers from fellow hawkers at Tanglin Halt Food Centre, Terence’s bak chor mee, with its unique taste and plentiful ingredients, really took off and gained a loyal fan following.

He credits Chef Shen for helping to get the word out and helping to jump start his business. In fact, she’s still doing so, now that he’s added custom gourmet ice creams to the menu at his new location. But more on that later.

First, I was hungry for a taste of the noodles I had been hearing so much about. My order for the best-selling dry kway teow (flat rice noodles) cost $5.80 and came served in a bowl piled with meaty, golden-brown ingredients. Beside it was a separate bowl of soup swimming with greens and more meaty ingredients. No wonder it used to be called Aw’s signature minced pork noodles – Terence had created a noodle dish that was entirely his own – it didn’t look like the typical hawker centre variety and was unlike any other I’ve tasted.

Find out why by clicking the links below:

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