Shiok Hokkien Mee 505 Beach Rd, #01-57,
Golden Mile Food Ctr (Map) 10:30 am – 3:30 pm , 4:30– 8:30 pm Mon
Four kids got together, learnt the fried hokkien prawn noodle craft from an old master and did not turn back. They initially fried under a chain stall brand but now ventured out with their own. Their edge is the smokiness in the noodles, laden with wok hei (breath of the wok), but the little old trick of short braising was missing, it would've softened and puffed up the noodles and lent another dimension to the taste and texture. Nevertheless, it's a good platter on a meh day . Their sambal is all limey, spicy and spiked with belacan (shrimp paste).
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.
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