Lunch — mee hoon kueh + egg + fried shrimp CCF for $6.40. Hawker comfort double. 😋

What was on the tray ($3.80 + $0.50 + $2.10):

Mee hoon kueh + egg (bottom bowl, $3.80 + $0.50) — large bowl of clear anchovy broth with hand-pulled flat dough pieces (mee hoon kueh / pan mee), egg drop swirls, sliced minced pork, leafy greens + chopped scallions. The dough pieces are the irregular hand-torn shapes that give MHK its signature look.
Fried shrimp chee cheong fun (top plate, $2.10) — soft rice noodle rolls with fried shrimp filling inside, dressed with sweet sauce + chilli paste + sesame seeds + crispy fried shrimp bits (har mai) on top. The Hong Kong-style filled CCF.
A small saucer of sliced red chilli padi on the side for the soup.

Mee hoon kueh (面粉粿) is the SG-Hokkien hand-pulled dough noodle — thick wheat flour dough, hand-pulled into irregular flat pieces, dropped directly into boiling anchovy broth. The hand-torn quality is the whole point (machine cut = called pan mee). Each piece has uneven thickness so every bite has different chew texture.

The clear anchovy broth is the broth-style indicator — proper MHK uses ikan bilis (dried anchovies) boiled down for the umami base, sometimes with soya bean. Light + clean + slightly fishy in the good way.

The egg add-on at $0.50 is the cheap upgrade — cracked in at the end of cooking, swirled into egg-drop ribbons. Doubles the protein.

Fried shrimp CCF is the upgraded HK-style rice noodle roll — instead of the SG sweet-chilli unfilled version, this one has fried shrimp (har mai) wrapped inside the rice noodle, then dressed with the SG sweet sauce + chilli paste + sesame + extra crispy shrimp bits sprinkled on top. Best of both — HK filling technique + SG saucing.

Total: $6.40 for the double order.

Overall: 4.3 / 5. MHK had proper hand-pulled irregularity, broth was clean anchovy depth, CCF with fried shrimp was the upgrade pick. Hawker comfort. 😍👍🏼

Original IG post