Hawker fried Hokkien mee with prawns & squid ($4)!
A Harbourfront hawker fried Hokkien mee: yellow noodles and bee hoon wok-fried in prawn stock with prawns, squid, egg and chives, with lime and sambal. $4.
Lunch at a Harbourfront hawker: fried Hokkien mee for $4. ๐ฆ๐
What was on the plate ($4):
- Hokkien mee: yellow noodles and thick bee hoon wok-fried in a wet prawn-stock gravy, with 2 large prawns, squid rings, egg ribbons and chives, plus a lime wedge and sambal
This is the Singapore wet-fried style, the in-between texture that is neither soup nor dry, with the noodles braised in a prawn-stock gravy until they soak it up. The prawn stock is the test of a good Hokkien mee, that deep, orange-tinted, shellfishy savouriness you only get from simmering prawn heads and shells for hours, and this one had it, with the slight smoky char of proper wok work on the noodles.
There were two whole prawns sitting on top, rings of squid through it, soft egg ribbons for richness and chives for a herbal lift. The lime on the side is non-negotiable: squeeze it right before eating, with a spoon of the sambal stirred in, and it cuts straight through the heaviness and brings the whole plate alive.
Two prawns plus squid for $4 is a genuine steal, most places charge $5 to $7. Hawker comfort at the right price.
Overall: 4 / 5. ๐๐๐ผ Prawn-stock noodles with proper wok hei, plus two prawns and squid for $4, brightened with lime and sambal.
