Four Eyes Zai Fried Hokkien Prawn Mee: The Hidden Gem of Holland Drive

It was 4:30 PM when I arrived at Holland Drive Hawker Centre. Most of the stalls were already closed for the day, making it easy to spot Four Eyes Zai Fried Hokkien Prawn Mee, one of the few stalls still open. What caught my attention was the signboard above the stall, which read Fatty Cat Curry Rice. Damon, the owner of Four Eyes Zai, later explained that the stall is shared with his cousin, who runs the curry rice business during lunch hours.

At just 32 years old, Damon is not your typical hawker. A financial advisor by profession, he grew up in an F&B household where his parents sold chap chye peng. Despite his corporate career, the allure of the hawker trade remained strong. When the opportunity arose, Damon decided to give it a shot.

Damon’s wife, Joey, plays a crucial role at the stall. Not only does she handle orders and ensure smooth operations, but she also acts as the QC (quality control) person. After Damon seasons the prawn soup, Joey is the one to taste it, ensuring the flavors are just right before it goes into the noodles. This team effort adds a layer of precision and care to every dish served.

When I asked how he mastered the art of frying Hokkien mee, Damon revealed that he learned from his godfather, an avid Hokkien mee enthusiast. In just three months, he gained enough confidence to start his stall. Although his movements may not yet have the finesse of a seasoned hawker, as the saying goes, 慢工出细活 (slow work produces fine craft). Damon is improving with each wok of noodles he fries.

When I arrived at the stall, Damon was meticulously preparing his ingredients. He had just finished frying a fresh batch of crispy pork lard and was tasting his prawn stock, which had been simmering for hours. The soup was a gorgeous bright orange hue, bursting with umami goodness. I was tempted to ask for a bowl of it on its own!

As 5:30 PM rolled around, the queue started forming. Damon’s wok, large enough to churn out 30 portions in one go, became the star of the show. Watching him work, it was clear he takes no shortcuts.

Each batch begins with three bowls of beaten eggs fried in lard oil until they develop a slightly smoky aroma. Next, he adds a mix of yellow noodles and thick bee hoon, carefully tossing and frying them until the wok hei is just right. Then comes the pièce de résistance: Damon pours in his rich prawn stock and covers the wok with a wooden lid, letting the noodles absorb the stock’s full flavour.

The result? A plate of smoky, perfectly balanced Hokkien mee with a luscious prawn flavour that lingers on the palate. The noodles are slightly moist, with just the right amount of wok char. To enhance the experience, you can squeeze a wedge of lime over the noodles and pair them with Damon’s homemade chili sauce.

Speaking of the chili sauce—be warned, it’s powerful! Made from belachan (fermented shrimp paste), the sauce is unapologetically spicy, delivering a fiery kick with each bite. Unlike other hokkien men chilli sauces that incorporate lime for balance, this one is all about boldness. Start with a small amount if you can’t handle too much heat, and adjust to your liking.

By 6 PM, the hawker centre was buzzing with residents eager for their Hokkien mee fix. I even struck up a conversation with a friendly uncle who revealed he eats here three to four times a week. “This is probably the best Hokkien mee in Holland,” he declared. I couldn’t agree more.

Damon’s passion and dedication to his craft are evident in every plate he serves. While he’s still honing his skills, the flavours he’s achieved so far are nothing short of impressive. Four Eyes Zai Fried Hokkien Prawn Mee may be a humble stall in a shared space, but it’s quickly becoming a beloved gem in the neighborhood.

If you’re in the area, do yourself a favour and give it a try. Arrive early to beat the queue, and don’t forget to bring your appetite—you’ll want to savour every bite!