In celebration of National Day, this version of hokkien noodle pays homage to the traditional old school way of preparing with a contemporary twist. In the past, sea cucumber was added in the frying process, and this version contains that ingredient together with seafood, fried chicken skin and topped with ikura. There are two versions available, a Regular ($12.90) and a luxe version ($19.80) which comes added with the chao da ebi prawns.

As with most good hokkien noodles, this dish is able to travel well during the delivery and it makes it taste even better when you wrap it with the opeh leaf as the flavours get concentrated. As this is a drier version, there is more wok hei than the wetter ones and a good pairing will be the 1960s Ngoh Hiang ($5.52), made with chicken meat.
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✨ Ebi Bar
📍 5 Koek Road, Cuppage Plaza, Unit B1-21, Singapore 228796
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