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With over 40 years of history, Thye Hong insisted on serving its fare on Opei leaves specially imported from Malaysia and Indonesian. The leaf infuses a subtle, woody fragrance to enhance the taste of the noodles. What's more, Thye Hong was hand-picked by the Singapore Tourism Board to showcase his Char Kway Teow as one of our nation's most celebrated local specialties at the Culinary Institute of America in California.Fried Prawn Noodle @ S$6.80The noodles are tasty but too much rice noodles. I

The hokkien prawn mee is really good at this food court. It is served in those banana leaves, I believe it adds extra flavours to the hokkien mee. The gravy of the hokkien mee is really tasty, it is not too salty. They mixed the yellow noodles with the thick bee hoon. The noodles are cooked perfectly, not too soft and does not stick to the teeth. The prawns they add to the dish is very fresh, it is very sweet and succulent. It is indeed a must to eat with their sambal chilli, their sambal chilli

Hokkien noodle is definitely one of the favourite local dishes well like by the local and also the foreigners. This version cooked by Thye Hong is more towards the dry version and more thick been hoon in it. Medium size prawns are used in this dish which are fresh and juicy. Love the mini pork lard cubes which are deep fried till very crispy and taste really fragrant and crunchy when eat it with the noodle. The chilli sauce used is really nice and not too spicy, definitely suitable for those

I never get to try this at the Wisma Outlet. The queue is always super long whenever I pass by. Finally this Hokkien has come to the east! The stock used to fry the mee are really good, as I could really taste the sweetness of prawn that coated the mee. The mee did turn a bit soggy as I left it there for awhile when I went order other food for my family. But overall, it is a satisfying , flavoured Hokkien mee.