I got here shortly after opening time at 7am and there's already a short queue at the stall. Service was friendly and quick as Yam Mee spans two stall spaces - there were two stoves and serving points.
I got the $4 serving and added more herr kiao (fish dumplings) for another $1.
The serving looked promising. A mound of mee pok generously topped with fishball, fishcake slices, fish dumpling, minced pork, pork ball, stewed mushroom and chopped spring onion.
A quick toss brightened up the anaemic looking noodles coating it with sauce. But, there was just enough with not much to spare.
The noodles were done just a tad soft for my liking - it's smack in the
middle of soft and hard. I prefer my noodles to lean a little bit more on the hard side.
The sauce tasted lardy, savoury-salty and spicy. Balance of lardy-savoury-spicy was good but I wish there was more
moistness in the sauce and a bit more robustness, intensity in flavours
and aroma. If there was vinegar, there was very little as I couldn't detect any sourness.
The fishballs seemed generic, slightly springy to the bite, tasted mildly savoury sweet, but not very memorable - or should I say, it didn't stand out.
There's also fishball with bits of vegetable (chili and chive) embedded inside.
The fish dumplings were small, had quite floury skin and the meat filling was mushy soft with little flavour.
Generic pork ball with savoury flavours mostly from seasoning.
I like their fish cake slices - floppy, soft with a subtle crunch, smooth and tastes a little sweet-savoury. They have an option for add on fish cake.
The accompanying soup was sweet-savoury with subtle underlying porcine
taste.
Anthea, the third generation of Yam Mee operated her stall #01-15 at Yishun Park Hawker Centre (10 minutes walk from Yishun MRT station).
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