Hong Heng Fried Sotong Prawn Mee – Famous Hokkien Mee at Tiong Bahru

What makes a good plate of Hokkien Mee? The component that is of paramount importance has to be the prawn stock, which gives the noodles its flavour and essence. I enjoy mixing the chilli in and drizzling lime juice on top to complement the rich tasting dish.

A comfort dish for many Singaporeans, Singaporean Hokkien Mee consists of a mixture of yellow noodles and thin bee hoon, squid, fish cake slices, sliced pork belly and prawns. While some prefer their Hokkien Mee to be wet and moist, others prefer the dry version. The wetter versions which appeal more to the elderly folk have more stock mixed in with the noodles, while the drier versions supposedly have more wok hei as the flavours are ‘locked in’ after the broth evaporates.

Fans of the wetter version will enjoy the Hokkien Mee at Hong Heng Fried Sotong Prawn Mee. There is not too much zhup, but it is still easy for you to down this plate without feeling parched.

Hong Heng received the Michelin Bib Gourmand in 2016 and 2017, and still commands an impressive queue now, especially during lunch hours. They often sell out before their closing time of 8pm, so its best to go early to avoid disappointment!

We ordered the largest plate ($5) to try, and it came with 4 prawns, a portion of squid, sliced pork belly, sliced fishcakes and a generous dollop of sambal chilli on the side. The noodles were fried on the spot with the pre-cooked ingredients being tossed in afterwards, meaning that we did not have to wait for long to enjoy our piping hot plate of Hokkien Mee.

We came with high expectations but were rather disappointed as the dish lacked wok hei. Although the noodles were cooked al dente and the broth was slurp-worthy, the flavours could have been more dynamic. We liked that the squid was fresh and chewy, but our prawns were a tad overcooked and lacked crunch. The saving grace was the sambal chilli and lime juice which provided a spicy kick and added a tang to our plate of noodles.

We would have preferred our noodles to have more of a smokey flavour and more eggy bits. However, the broth is rather enjoyable and addictive after being mixed with the chilli. It is also commendable as the noodles were able to absorb the tastiness of the crustacean stock without getting soggy.

I would recommend getting the $5 portion, which should be just enough for a big eater. Otherwise, they have $3 and $4 portions as well!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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