It is really hard to find good hokkien mee nowadays, Eng Ho hits the spot by using thin bee hoon in their Hokkein prawn noodle which absorbs all the sweet goodness in their soup.There was no sight of fried pork lard in this plate of hokkien mee, but their broth was already flavorful enough. Using wild sea prawn, squid and pork to cook the rich stock, it is such a rare find because many hawkers would just go for tiger prawns. Wild sea prawns gives a sweeter taste and more delicate flesh. The noodles soak up the essence from the gravy, keeping it very moist and has a “wet look”.
Available from $3 to $5, The prawns were juicy and succulent, the Sotong was cooked perfectly and there was a piece of thinly sliced pork belly to go with the noodles. Belachan chilli was totally out of my way because the dish itself doesn’t even need such a spicy complement. If you have been a fan of wetter hokkien mee, this will suit your palate.
Eng Ho Fried Hokkien Prawn Mee: 409 Ang Mo Kio Avenue 10, #01-34, Teck Ghee Square Food Centre, Singapore 560409