13 Jul '17, 12am

Awarded Michelin Bib Gourmand for 2 consecutive years!

Awarded Michelin Bib Gourmand for 2 consecutive years!

What makes a good plate of Hokkien Mee? The component that is of paramount importance has to be the prawn stock, which gives the noodles its flavour and essence. I enjoy mixing the chilli in and drizzling lime juice on top to complement the rich tasting dish. A comfort dish for many Singaporeans, Singaporean Hokkien Mee consists of a mixture of yellow noodles and thin bee hoon, squid, fish cake slices, sliced pork belly and prawns. While some prefer their Hokkien Mee to be wet and moist, others prefer the dry version. The wetter versions which appeal more to the elderly folk have more stock mixed in with the noodles, while the drier versions supposedly have more wok hei as the flavours are ‘locked in’ after the broth evaporates. Fans of the wetter version will enjoy the Hokkien Mee at Hong Heng Fried Sotong Prawn Mee. There is not too much zhup, but it is still easy for yo...

Full article: https://www.misstamchiak.com/hong-heng/

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Hong Heng Fried Sotong Prawn Mee – Famous Hokkien Mee at Tiong Bahru https://t.co/rP5qw2QRD5

Hong Heng Fried Sotong Prawn Mee – Famous Hokki...

misstamchiak.com 04 Jul '17, 11am

What makes a good plate of Hokkien Mee? The component that is of paramount importance has to be the prawn stock, which giv...

Hong Heng Fried Sotong Prawn Mee – Bib Gourmand...

danielfooddiary.com 16 Jul '17, 3pm

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sgfoodonfoot.com 12 Jul '17, 5pm

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danielfooddiary.com 18 Jul '17, 2am

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