29 Mar '13, 10am

[singapore][food]ここのホッケンミー、すごく美味しかった。 / “Geylang Lor 29 Fried Hokkien Mee - Reviews and Ratings - HungryGoWhere”

Do you know about Rochor Mee? Ever wondered what the difference is between Rochor Mee and Hokkien Mee? I have come across many answers to that question. One version is that Hokkien Mee was originally called Rochor Mee because the Hokkien coolies would gather around the noodle factories in Rochor and fry the noodles with prawn stock for dinner. Someone else said that Rochor Mee is simply a darker, more gooey version of Hokkien Mee. I decided to find out from a professor of “Hokkien Meeology” to set the record straight. Having been in the Hokkien mee business for over 40 years, Mr Alex See, one of the street hawkers featured in Yeo's Street Hawker Masters 2007, seemed like the person who could help me. According to Prof See, the Rochor Mee is the Nonya interpretation of the traditional Hokkien mee. Traditional Hokkien mee is fried until it is dry and eaten with sliced chilli...

Full article: http://www.hungrygowhere.com/singapore/geylang_lor_29_fri...

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