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This is delicious; not the best we've had, but still a good rendition.
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The yellow egg noodles and white rice vermicelli noodles are stir-fried with prawn stock, eggs, bean sprouts, and pork lard. This gives it a silky chewy texture and bold meaty sweet savoury flavour.
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The prawn stock is evident but not as robust as it could be, so you taste more of the pork lard instead.
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Served with a lime and home made sambal belacan, this medium sized portion of Hokkien Mee is garnished with fresh, tender juicy chunks of squid, deshelled prawns, and roasted pork belly. Loved every mouthful.
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WAN Bar + Kitchen
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