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2012-07-28
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Patience is definitely the key to eating the fried hokkien mee at this stall. Good thing is you just need to give your order then wait for it to be served to your table. The waiting time can be as long as 45 minutes or more if you happen to order it during their peak period. The main 2 differences between this fried hokkien prawn mee with others is they fried using the thin bee hoon rather than the usual thick bee hoon. Another difference is they served their fried hokkien mee with only the red
Patience is definitely the key to eating the fried hokkien mee at this stall. Good thing is you just need to give your order then wait for it to be served to your table. The waiting time can be as long as 45 minutes or more if you happen to order it during their peak period. The main 2 differences between this fried hokkien prawn mee with others is they fried using the thin bee hoon rather than the usual thick bee hoon. Another difference is they served their fried hokkien mee with only the red cut chillies and not the sambal chilli. Once interviewed, they mentioned it is their way to preserve the tradition passed down from their father. To taste the fried hokkien mee in the most old school way is to have it with only red cut chillies. The texture was rather moist and fragrant. I could taste the noticeable freshness of the ingredients used.
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