noodles, but you have to toss it well beforehand. The toppings are quite old school – like pork skin, liver, fish balls (store-bought), fish cake slices, and a spoon of crispy lard croutons. The best part is the generous bean sprouts added- they make every bite crunchy.
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 o f 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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