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招牌菜
With the impending dearth of the "heavenly kings" (hokkien mee, char kway teow, carrot cake, Orh Luak) in Singaporean hawker food, it's getting much harder to find authentic, good hokkien mee nowadays. I'm glad that I found a plate that still has the taste of old to it.The hokkien mee here at San Soon is simmered for a sufficient time in the prawny broth so that the noodles absorb the flavor well. And of course there's lard used in the dish for the extra fragrance. Yeah, I'm a health nut most of the time but I don't compromise on the quality of a good plate of hokkien mee - there has to be lard in it to make a difference. Aha, so if I eat a plate of hokkien mee, it had better be a good plate to justify me breaking my rules for it. I like that the noodles are tasty enough on their own even without stirring in the chili. Some other places depend on their chili to compensate for the lack of taste in their noodles. The chili here mostly just adds spice to the noodles without tipping the balance in the overall taste. Hmmm I felt so happy eating my plate of hokkien mee. The $4 larger plate I ordered is definitely worth it for the portion given! Will definitely be back again!
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