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Think of this like a fusion of bak chor mee and Hokkien mee; with soft chewy mee pok egg noodles in a gravy of rich prawn stock, having bold sweet savoury salty flavour.
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Garnished with tender minced pork, fresh bouncy deshelled tiger prawns, crisp sakura ebi / river shrimp, a wobbly soft onsen egg half, and crunchy fried shallots.
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There's supposed to be lup cheong / dried Chinese pork sausage according to the menu, but we didn't have any in our serving.
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Still, this was a delicious, filling bowl of noodles, pure comfort flavours.
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Izy Fook
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