The highlight of this ๐—›๐—ผ๐—ธ๐—ธ๐—ถ๐—ฒ๐—ป ๐— ๐—ฒ๐—ฒ ($5) was a well-executed texture that was skewed towards the drier side, with a gentle puddle of gravy hiding beneath some mildly moist noodles which had locked in a good amount of stock.
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Flavour-wise though, it wasn't the strongest; it was fragrant but slightly lacking the richness found in other renditions, whilst also being light on wok hei. Hypothetically, a good sambal may be able to provide a different dimension and give the milder flavours some punch, but nonetheless the sliced chili was a nice touch. It bestowed a straightforward heat without intruding on the seafood flavours, or adding a sliminess sambal sometimes introduces.
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I personally thought it was a pretty decent plate, particularly due to the texture. And since good dry style Hokkien Mee is rarer, that alone gives it points. But if you're still looking for dry style Hokkien Mee, I'd strongly recommend the one at Golden Mile.
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