Pretty much an institution, “Nam Sing Hokkien Fried Mee” has their own style of Fried Hokkien Mee that is only a little bit wet but packs on plenty of "wok hei". They also clip the strands of fine beehoon and yellow mee quite short. I’m making a wild guess that by doing so, it helps the noodles to “fly” higher when tossed around in the wok, thus becoming drier and lighter more swiftiy.
Interestingly, you will not find any sambal chilli served alongside their Fried Hokkien Mee. They only give sliced red chili in a light soya sauce and fresh lime as condiments. At first, I use to feel like something was missing but after a couple of visits, I grew to appreciate the purer flavours of the dish which came through cleaner minus the distraction of a sambal.

  • 6 Likes