Another week, another hokkien mee review โ€” you must be thinking "how high is his blood pressure?" Not high enough until I try ๐—ฎ๐—น๐—น ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ๐—บ, sorry HPB.
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The dry variation is not as common simply because it takes a lot of skill. Masterfully fried, each strand of noodle perfectly sealed in the wealth of flavours from the stock, whilst a whisper of smokiness lingered in the background; balanced profile that's rich but not jelak and not overbearingly salty. Noodles were springy, with a dry overall texture but adequately moist from absorbed stock.
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Mixing in the supporting cast of chili and lime is important as the fragrance and heat added to the richness, whilst that touch of zestiness brought some levity. Maybe not my favourite plate of HKM, but definitely up there.
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[Nicoll Highway] ๐‘ฏ๐’‚๐’Š๐’๐’‚๐’ ๐‘ญ๐’“๐’Š๐’†๐’… ๐‘ฏ๐’๐’Œ๐’Œ๐’Š๐’†๐’ ๐‘ท๐’“๐’‚๐’˜๐’ ๐‘ด๐’†๐’†
๐Ÿ“ ๐Ÿฑ๐Ÿฌ๐Ÿฑ ๐—•๐—ฒ๐—ฎ๐—ฐ๐—ต ๐—ฅ๐—ฑ, # ๐—•๐Ÿญ-๐Ÿฏ๐Ÿฐ ๐—š๐—ผ๐—น๐—ฑ๐—ฒ๐—ป ๐— ๐—ถ๐—น๐—ฒ ๐—™๐—ผ๐—ผ๐—ฑ ๐—–๐—ฒ๐—ป๐˜๐—ฟ๐—ฒ, ๐—ฆ๐—ถ๐—ป๐—ด๐—ฎ๐—ฝ๐—ผ๐—ฟ๐—ฒ ๐Ÿญ๐Ÿต๐Ÿต๐Ÿฑ๐Ÿด๐Ÿฏ
โฑ๏ธ (Thurs-Tues) 10am-5pm; ๐’„๐’๐’๐’”๐’†๐’… ๐’๐’ ๐‘พ๐’†๐’…๐’๐’†๐’”๐’…๐’‚๐’š๐’”

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