In contrast to sizzle, taste, aroma and texture aren't things that RUclips is great at. But what this plate of Hokkien Mee looks like; the stock, the ingredients and the technique that has gone into the final product. Well, that looks great. The waiting time display at a busy suburban hawker centre only adds to the expectation. Praise the lard! M Oh, and there was a time when every self-respecting Singaporean would have crunched the whole prawn, tail and all. But then change in the most dynamic community on earth is only to be expected.
To be fair, this is how it is done for the 60 yrs I ate. You have the gravy style and the non gravy style from Kuok Road in the 70‘s. It is not cooked individually unless from hotel restaurants. It is fried then braised for the aromatics to fuse in so the stock is the answer. Taste-wise for others to comment
This HKM is very popular, featured by many big players which led to long queue and waiting time especially during peak period. Suggest to go during non-peak. Worth the wait as it’s a nice plate of HKM
Looks more like noodle soup so watery! What happened to the chives - authentic hokien mee came with chives as well but these days no more authentic hokkien mee in singapore come with chives!
They way of cooking bit slow and shown his unhappy face to customer believed the waiting time bit too long. I think customer not really enjoyed his food.😢😢
This hokien prawn mee do not use Beansprout, just eggs yellow noodles bee hoon, oily minced garlic, alot of prawn stock. I do not think it's that great to eat this type of hokien mee from this hawker
The Neighbourwok 395A Bukit Batok West Ave. 5, Singapore 651395 This is the wet version. Some like it wet, some like it dry so to whom the hat fits or to whom the plate feed. There is no pleasing everyone because each of us has different taste buds. So let it be.. if you do not like the wet version......... just go and look for the dry version but don't get the hawker suit your taste. If you want your personal choice then go to Fullerton Hotel and as the chef to cook to your personal taste. The chef can do that when you pay him handsomely.
In contrast to sizzle, taste, aroma and texture aren't things that RUclips is great at. But what this plate of Hokkien Mee looks like; the stock, the ingredients and the technique that has gone into the final product. Well, that looks great. The waiting time display at a busy suburban hawker centre only adds to the expectation.
Praise the lard!
M
Oh, and there was a time when every self-respecting Singaporean would have crunched the whole prawn, tail and all. But then change in the most dynamic community on earth is only to be expected.
To be fair, this is how it is done for the 60 yrs I ate. You have the gravy style and the non gravy style from Kuok Road in the 70‘s. It is not cooked individually unless from hotel restaurants. It is fried then braised for the aromatics to fuse in so the stock is the answer. Taste-wise for others to comment
This HKM is very popular, featured by many big players which led to long queue and waiting time especially during peak period. Suggest to go during non-peak. Worth the wait as it’s a nice plate of HKM
Looks more like noodle soup so watery! What happened to the chives - authentic hokien mee came with chives as well but these days no more authentic hokkien mee in singapore come with chives!
first time seen people wash egg eat before cook, very hygiene. if not there is opportunity for bacteria.hokkien mee look nice
Price should list out. I ever ordered one plate of Fry Hokkien Prawn 🍤... being charged S$10.😢
请问抄虾麵在那里
Where this place
Tried once, so so only, got small black tar pieces inside the mee, portion also small. There are better ones around bukit batok.
So and so only
😋😋😋😋😋
Where is this hokkien mee?
Yuk！The noodles broken down and too short be called noodles。
No bean sprouts & chives?
I think the noodles are way overcooked and too soft.
They way of cooking bit slow and shown his unhappy face to customer believed the waiting time bit too long. I think customer not really enjoyed his
food.😢😢
No beans sprouts! 那里好吃
This hokien prawn mee do not use Beansprout, just eggs yellow noodles bee hoon, oily minced garlic, alot of prawn stock. I do not think it's that great to eat this type of hokien mee from this hawker
So much oil and soup
No towgay is not hokkien mee. It makes the taste better. Look like mee soup
😮
Who the guy Kpkb so arrogant
Not the best just decent nia la
The Neighbourwok
395A Bukit Batok West Ave. 5, Singapore 651395
This is the wet version. Some like it wet, some like it dry so to whom the hat fits or to whom the plate feed. There is no pleasing everyone because each of us has different taste buds. So let it be.. if you do not like the wet version......... just go and look for the dry version but don't get the hawker suit your taste. If you want your personal choice then go to Fullerton Hotel and as the chef to cook to your personal taste. The chef can do that when you pay him handsomely.
Seriously I won't enjoy this cooking in bulk like pasar malam n dished out as to your requirement . This is simmering noodle not frying not appetizing
Most stalls do that
Too wet
like mee pok tng , so wet.
The Hokkien Mee chilli not tradition authentic 👎
Chilli Is Sambal Belachan, How authentic Can It Be ???