"Ngoh hiang" is the Hokkien term for "five spice."
In practice the name applies to the customer's choice of assorted fritters and sliced pink pork sausage, sided with dipping sauces and, often, the fried noodles known as bee hoon. This somewhat stripped-down sampler (S$7, about US$5.25 at the time) did include a century egg, at my dining partner's request. It also included several rounds of five-spice-seasoned, tofu-skin-wrapped, deep-fried minced-pork sausage. A lingering closeup, below, intimates why this one item gave its name to the entire dish.
Hup Kee China King Ngoh Hiang
Maxwell Food Centre, stall 97, Singapore
Closed Monday
(From a summer 2010 visit)
