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Most famous Fried Hokkien Prawn Mee at Toa Payoh area, Tian Tian Lai was located at Lorong 1 upstairs wet market with a walking distance to Braddell MRT. I actually recommended it to a friend, she was coming all the way from Pasir Ris to try it out. Ordered and told the boss your table number, they will serve you after the noodles were ready.Noodle was wetly moist, it was done in a messy way while it arrived. To be frank, it was nothing to scream of. No doubt the taste was decent fragrant and the plate was well-fried, yet still below my expectation towards it. With a squeeze of lime and the mix of sambal chilli, overall tasted better. $4.00 per plate, the price was slightly expensive with such small portion. However, my friend like it very much and she said she will definitely revisit again.
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The mee was quite moist and to the extent of looking rather soggy. The first few mouthful of the Hokkien mee made the four gluttons completely expressionless, as something seems to be missing from the Hokkien mee by this renowned stall. First of all, we can’t taste the much needed sweetness and flavour from the seafood stock in the mee, the plate of mee tasted like a bowl of plain rice. The plate of mee just lacks the emulsification that the crustacean stock and the seasoning lend to the mee. It was just too plain in the taste; lacking of the Hokkien mee’s aroma. There was also the lack of the wok charred (Wok Hei) smell as well.Visit http://ieatandeat.com/tian-tian-lai-fried-hokkien-mee-%E5%A4%A9%E5%A4%A9%E6%9D%A5%E7%82%92%E7%A6%8F%E5%BB%BA%E8%99%BE%E9%9D%A2/ for more details!
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One of the best dishes in the world that the Hokkiens have given us is the humble Hokkien mee which, in my opinion, is the most under-rated of Singaporean dishes. Every tourist knows about the chicken rice and the chilli crab but not all of them are as familiar with Hokkien mee. When I first came to taste the Hokkien Mee here, I did not think much of it. However when I re-visited the second time round, I was very pleasantly surprised at how good it was. The main characteristic of this Hokkien mee was how gooey it was, which intensified the taste of crustacean in the stock. The noodles were well fried and the uncle used lard and belly pork strips here. While the prawns and sotong were tiny, I was fine with them because to me, because the mee is the main hero here. What you are going for is that satisfying, full flavoured, fried noodle dish.
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Some said this is the best fried hokkien prawn mee in Singapore and was recommend by "Just Noodles" on channel 8 so went for a try...The waiting time super long even no peak period, The noodles is nicely fried together with pork lards, sotong, prawns & egg, oh ya!! The sambal chili sauce is not too bad as well, Mix it in with a squeeze of lime for extra kick...If you like your hokkien mee wet and moist, try this...
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The FoodI ordered the Fried Hokkien Mee served with 2 small prawns and 2 small pieces of sotongs. From my experience of eating most of the Hokkien Mee, this stall has one of the most strongest and most flavourable stock.The use of the pork lard oil is quite intense but it works very well for flavouring and taste. A good enough wok hei blended very well with the stock and cooking time. Every mouthful of the gooey noodles is absorbed with oily, tasty, rich flavoured stock.The PriceReasonably priced at $3.00 per plateOverallI will definitely come back again and highly recommended to try this!
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