Heng Heng Cooked Food

The heartlands hawker struggles with a particular conundrum; the need to satisfy the demands of an increasingly sophisticated Singaporean palate whilst keeping costs within the affordability of a heartlands diner’s budget. The answer as it so often is these days is the middle ground of solid mediocrity. The offerings are still traditionally prepared, but come off as somewhat 2 dimensional and simple when compared to more robust offerings readily available in Singapore. At the same time, one has to realize that these are solid workaday classics that Heng Heng is churning out inexpensively. This is food that people count on and get by on daily. These quotidian classics are not luxury items. The originals were never created to be luxury items in the first place, but the result of progressive sophistication and a slow gentrification and up-​scaling of humble street classics has resulted in permanently elevated expectations of a bowl of laksa or prawn mee.
The laksa is well-​represented. The broth holds its own and has enough depth to be described as creamy. I personally think that the addition of cockles (an optional item) fills a gap nicely in this particular rendition of Singapore laksa.
All I have to say about the prawn noodles are that it’ll fill you up. If I want a bowl of prawn noodles, I will take the trouble to hoof it all the way to Blanco in Jalan Kayu.
Heng Heng is A-​OK. Well worth your while to stop by and have a bowl of whatever’s cooking that day and looks good.