The Hokkien Mee was drier than usual (their signature style), pleasantly aromatic with a subtle saltiness. It derived most of the flavor from the pork meat, offal and prawns that went into frying the noodle as well. We tried two versions, one offal and the other without, and the one with offal was noticeably tastier. Overall, the Hokkien Mee was alright, not great but definitely better than what Kim Lian Kee churns out – by a mile.
The noodles didn't feature that overwhelming alkaline taste detested by many friends, the texture complemented perfectly with the thick glossy black sauce and the wok hei was obviously a key player in upping the taste / smell factor!
联美福建面的特色就是吃起来有一股特殊的焦香味,是炭抄才有的特殊香气 有些人可能无法接受(因为带有一点苦味),但我却因为这股香味而每次经过茨厂街,都忍不住要进去叫一盘炭炒福建面!