The famous Hokkien Prawn Mee in Toa Payoh Lorong 1 Market. What we saw on the plain flat plate of noodle was the result of decades of Hardwork. .
The stall owners wake up in 4 in the morning and start boiling the stock. For a good plate of hokkien Mee, the cook need to fry the minced garlic with lard then stir fried the egg and noodles. While the wok hei was formed, the stock would be rush in to bind all the flavors together.
Waited for at least 30min for my plate of prawn mee... Although stock is tasty, feel that it's less tasty than the one at Kim Keat..
$10 hokkien mee with fragrant lard. Slurped it down in 5 mins! 💪🏻💪🏻💪🏻 #burpple
Different place and stall will have their own version of hokkien mee. Each has their own distinguished flavour, wetness and wok smell. This one is my fave! Just nice amount of serving, neither too wet nor dry, peeled prawns and crunchy lard😍! But be prepared to wait for 30 mins 😒
Overall was good and not something I'd seek out specially though. 🤓
During my trainee days in the army, I would always look forward to this mouth-watering, sinful plate of Hokkien mee. I remember that my family had just relocated to Toa Payoh, and we were out on a mission to explore the good food around our new house. The first time we came here, we had to wait for more than 30 minutes, but the friendly aunty gave us their name card so that we could call in advance the next time. I thought the mee was good, but didn't think much of it until the following week when I was in camp. Maybe it was the appalling camp food, or the tough training I was under, but I had a sudden, intense craving for this luscious prawn noodles! Needless to say, this plate became my motivation to get me through the many arduous weeks to come. Even now, looking at this picture makes me salivate! Tian Tian Lai (come daily) indeed. #hawkerpedia
Probably one or the best around, I would definitely love to come daily to eat hokkien mee.
We hardly went down to the shop itself, but one time he told us about a conversation he had with the owner. The owner shared that there was a man who sat outside his shop for the entire day, counting the number of plates sold, estimating his earnings to check back with his income tax declaration. This story of Tian Tian Lai Hokkien Mee has stuck in my brain till today, together with its taste. To me, this is the best Hokkien Mee in town.
I grew up on this hokkien mee so maybe I say this some biasness, but this to me is one of the best hokkien mee in SG. The hokkien mee leans towards the more 'soupy' side, where you can use the spoon to scoop and consume the noodles together with the broth. There is that slightly wok hei flavour as well in the broth which is awesome. Perhaps another special ingredient that they use is 猪油炸, which is basically fried pork lard. The pork lard is mixed and fried together with the hokkien mee giving the dish that extra kick and bounce in flavour. I know many people are raving about Kim Keat Hokkien Mee in Lorong 3, but while I agree that Kim Keat has nice siewyoke, the hokkien mee over here at Lorong 1 market trumps them. Portions come in $4, $5, or $10. Eat to your heart's content!
Heartiness (portion): 4/5
Tastiness (product): 5/5
Worthiness (price): 5/5
Unlike your standard fare, this version is light on the gravy and served with a mixture of thin yellow noodles and thick bee hoon. Before eating, make sure you mix the Sambal in and "toss" the noodles to capture all flavors! Adding the line is optional. ($4) (522 cals / plate) #yumyumyap #hokkienmee #sgfoodie #calories
#burpple #unhealthybuttasty Just got to love the small secret pieces of crispy lard.
Seriously good Hokkien Mee. Each mouthful is bliss with the gravy and fragrant noodles. Mix in the chilli for a refreshing sweet spicy combo that will have you licking the plate clean. Prawns are well marinated and fresh! Love that they don't skim on the pork fats - Dish has both the simmered pork and the deep fried lards! Closed on Mondays! To avoid long waits, call them at 9671 7071 to order before arrival.