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2013-07-03
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I went there right after my work so I reached at about 7 pm, after a bus ride of 4 stops. So for this peak period, I waited for about 20 minutes for the food. The hawker chef cooks the noodles in batches because there are simply so much orders at one time. Personally, I find the place a little inaccessible to the public that do not stay in Ang Mo Kio. But after trying the hokkien mee, I have to say it is indeed worth it to drop by once in a while and savour one of the best hokkien mee in Singapo
I went there right after my work so I reached at about 7 pm, after a bus ride of 4 stops. So for this peak period, I waited for about 20 minutes for the food. The hawker chef cooks the noodles in batches because there are simply so much orders at one time. Personally, I find the place a little inaccessible to the public that do not stay in Ang Mo Kio. But after trying the hokkien mee, I have to say it is indeed worth it to drop by once in a while and savour one of the best hokkien mee in Singapore.Next you'll find the version of Hokkien Mee to be wetter with lots of moisture locked in the noodles through the process of simmering the noodles. The hawker prepares a wholesome pool of broth using prawns as the main ingredient, integrates them into the noodles in his huge wok, and after which allows it some time to simmer under a well-controlled fire source.
I presonally enjoy the the wetter version of the hokkien mee because it doesn't taste too dry. The soup sauce makes every mouthful of noodles really silky smooth and there was no need for effort to chew before the noodles glide down your throat.
Broth aside, the Hokkien Mee comes with fresh ingredients like thin pork slice (I had only a piece in my plate) and a few pieces of fresh prawns and sotong slices. The ingredients were all fresh enough for a good hawker standard. View full review on http://www.chiamhuiy.com/2013/07/eng-ho-fried-hokkien-prawn-mee-teck.html
Celine Chiam
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