It is a delicious HKM, however, it is unlike your traditional version of HKM. Although the ingredients are the same, the taste is gentler, like it is assembled with a fine-dining touch instead of zhi char flair. Let’s just call this Hokkien Man signature Hokkien Mee. Cheers!!
it was pretty good, featuring fresh seafood as well as a decently thick gravy coating the noodles (not to mention a subtle chili sauce that they charge for if you want more).
This was one of those Hokkien Mee where I didn’t want to mix in the chilli, although the chilli was nice – sweet and fragrant with hae bi. The noodles should not be appreciated for its parts, but as a solid and gelled sum of its parts. These noodles left a lingering umami flavour in my mouth long after I finished it. Very good.
His kitchen is very well laid out, like what you would expect of a restaurant chef.
Hokkien mee is one of my favourite local food, and I can say that the homely stall has made it into my top three.
It was overall quite tasty as the prawn broth was noticeably good but it will take a little longer to actually perfect it and it is getting there. It definitely has the potential to be the best.
This plate of hokkien mee is above average, but chef probably needs more time to work on the consistency of the noodles.