One of the dishes that I was curious about in Singapore was San Lou Mee Hoon, and “the” place to have it was JB Ah Meng on Geylang Road. So, one evening I decided to visit both Kwong Satay and JB Ah Meng, as they were not far from each other.
Before JB Ah Meng, Russell and I did a quick stop at Kwong Satay to try their special Pork Belly Satay which you can read in this link.
After filling my belly up with some satay, it’s a short walk to JB Ah Meng. There wasn’t a queue but it’s obviously a busy zi char restaurant, and we had to wait a short while for a table.
The menu wasn’t huge but two of the most famous dishes here were San Lou Mee Hoon (“Three Storey” Rice Vermicelli) and White Pepper Crab. We chose the former as that’s what I wanted no matter what. San Lou Mee Hoon originated not from Singapore, but from Johor Bahru (Hence the JB in the name of the restaurant – Ah Meng is the nickname of the owner).
The ingredients in San Lou Bee Hoon were quite simple really – prawns, slices of pork, egg and rice vermicelli at a minimum. The secret of the dish was really the “wok hei” – cooking the ingredients in the wok at high temperature to give that caramlisation and browning flavour…. something that’s impossible to achieve at home really.
I also saw the fried prawn paste chicken, and so I had to order that too. Chicken wings wrapped in thick prawn paste and fried to perfection – I scoffed down 6 pieces without any problems.
To balance the meal, I ordered some kangkung belacan also, just so that I would feel that I had some vegetable in the meal.
The restaurant had a nice relaxing feel to it, even though the staff were rushing around serving customers. It would be good to come back again with a few more people to share a few more dishes (I really wanted to try the white pepper crab!)
Address: 534 Geylang Rd, Singapore 389490
Telephone: +65 6741 2418
Website: https://www.facebook.com/JB-Ah-Meng-Restaurant-116866640219808/
Opening Hours: Daily 1700-0215
Food: 8/10
Ambience: 4/5
Service: 4/5
Total: 16/20 [Based on visit in January 2022]
Chow With Chau 
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