Swee Guan Hokkien Mee
5 Geylang Lor 29 (Map) 4pm – 10.15pm
Wed
He is the other son of the famed legendary Lor 29 Geylang “opium” Hokkien prawn mee master way back when. This son took over where his father left off in the same coffeeshop. The pile of freshly peeled and blanched prawns and squid at his stall is testament to the lines of regulars he receives each day. The only difference, we sense, between his and his brother Alex’s version, is the texture of the noodles. His comes softer as it’s braised with a ladle more stock, while Alex’s has more bite to it. The use of a rich stock method of frying then braising with two rounds of stock and done over charcoal fire, is all intact and consistent. While his lines can look intimidating, it moves very fast, as they serve over 10 customers per huge wok of noodles he cooks, each time.
Xiao Di Fried Prawn Noodle
Blk 153 Serangoon North Ave 1 (Map) 11am – 3pm Mon
Every time we return to check out his dish, it gets better. And now, Terence and his wife comfortably and confidently whip up this moist, slightly saucey version with aplomb. Sometimes you'll catch him shovelling the wok of noodles with just one hand and another in the pocket. The stock he uses is the main act; it's fried into the noodles and he knows just when to call it and plate - when the ladles of stock is absorbed by the noodles and comes out slightly saucey. The aroma and roastiness of the noodles shines and when you stir that spoon of sambal into the noodles, you realise why many in Singapore just have to devour a plate of this Singapore special fried Hokkien prawn noodles every so often.
(Click to watch video)
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