Fei Fei Roasted Noodles

I’m going to give Fei Fei 4 stars for quality and the 5^th star is borne out of my sense of achievement at actually getting to the end of the line! I was sure there was an element of Singaporean Line Syndrome at work producing the serpentine queue in front of Fei Fei Roasted Noodles. Finally, all it took to renew my faith in Singaporeans was the first morsel of tender honeyed char siew. Singaporeans are discerning after all, not just joining a queue because it’s there, they compliantly queue for a good reason, and Fei Fei’s char siew is as good a reason to patiently stand in line as any.
The noodles are good and done to somewhere near al dente. They fight back just enough to clearly distinguish them from the utilitarian food court variety. The wantons do an honest job of holding up their part in the play, but it is the char siew, apparently drab on a plate of color, that truly surprises.
To my eye, char siew is usually an unholy shade of crimson not usually found anywhere in nature. When I see a strip of roast pork loin that is that color, my palate has already begun to anticipate the chewy, gnawy, experience of poorly prepared and dispassionately seasoned pig flesh. This was the first thing that struck me about Fei Fei’s char siew, it was drab. There were muted tones of burgundy peeking through an eschar of crispy, carmelized fat and honey. This was a whispered promise of something truly special. I had to stay in the line and find out; it (the char siew) did! The crispy burnt bits were as I had imagined, sweet caramel, salty fat, crisped sinew. The meat was almost fork tender, and if it had been, it would’ve failed. Char siew CANNOT be fork tender, which is why making char siew as good as Fei Fei’s is an art, it shows that the si fu has the experience to know better and to be restrained in not only the seasoning but the roasting to produce tender but not fork tender, and flavor that permeates the very core of each piece of char siew. There is no pigginess left, only absolute bliss.
I’ve been coming here for a while, but have only recently found the words and the forum to share. Thank you, Fei Fei! Thank you, Unilocal

This is a stall that always has a significant queue. I usually don’t eat at stalls which have queues, but decided to make it an exception for this stall because I have heard great things about the food here.
First of all, the roast duck here is to die for. The duck here had a perfect balance between the bite of the duck and the crispiness of the skin. The duck also had a good amount of fatty meat under the skin, and this is what I think brought the duck to a whole new level. Overall, I believe this is one of the roast duck you will find around
We also had the wanton mee, and I thought the noodles were springy and nice. However, I personally feel that if you’re here, just go for the roast duck; no point queueing for wanton that is just above average. Overall, definitely worth a visit.