Ah Hock Fried Hokkien Noodles (Chomp Chomp Food Centre)

Operating since 1966, this stall's founder Ng Hock Chuan is the 4th son of hawker legend Ng Seng, who together with brother Ng Tong, created the Singaporean style Hokkien Mee.
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Their iconic 'dry' rendition has the long cylindrical yellow egg noodles and thin bee hoon / rice vermicelli noodles having mostly absorbed the prawn and pork stock, carrying bold smoky grainy savoury sweet flavour.
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Less egg than elsewhere, and no pork belly strips. But the deshelled prawns are fresh and crunchy, while the squid is bouncy and clean, both with smoky sweet savoury flavour.
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A sprinkle of lime juice for a touch of zesty tangy sour flavour, and a mild sambal belachan with savoury salty spice notes. Carries nice wok hei / breath of the wok.
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Hokkien Mee
Ah Hock Fried Hokkien Noodles
@ Chomp Chomp Food Centre, 20 Kensington Park Road #01-27
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

I've tried this popular stall before and it's been the same over the years, so I'm careful to say it's overrated, but just not my type. Still, I'm not averse to declaring it's really lousy. It's a plain Hokkien mee that has neither the umami of wet nor the wok hei of dry. I'm really inclined to believe it's only popular because Chomp Chomp has a monopoly on taste and the young supper crowd is basic.

Spent a bit of time compiling 20 Best Hokkien Mee in Singapore.
Part 1: Here’s the first 6!
More here: bit.ly/hokkienmeesg
#DFDHawker #DFDNoodles

Chomp Chomp lovers: Which Hokkien mee you prefer? Red plate or green plate?

We brought the two Hokkien mee stalls to the test. So here’s my review of the red plate from Ah Hock Fried Hokkien Mee (01-27). Ah Hock attracts long queues with waits between 30 to 45 minutes being the norm.

There’s a good balance of thick yellow noodles with thin bee hoon is cooked in a rich prawn stock. It’s served with a rather generous serving of prawns and squid, although pork and lard bits are non existent in this plate. The sauce is absorbed by the noodles making the dish rather dry. So you may feel you’re eating a plate of fried noodles with a strong prawny taste. I must say I like the homemade sambal belacan as it was fragrant, pungent with an inconsistent texture.

What I personally felt could be better was that it could do with a little more flavour. There was a lack of wok hei and overall, it was a bit too dry for my liking. But I must say this is perfect for those who like their Hokkien mee dry.

The broth used to prepere this plate of hokkien mee was rich with natural sweetness and the prawns were fresh. I also like how the overall turns out towards the dry rather than watery side. There’s always a long queue so be prepared for the long wait. This stall here doesn’t use lard so you may want to consider other stalls if you are expecting lard to be present in your plate of hokkien mee 》$4

Ah Hock Fried Hokkien Mee 亚福炒福建虾面 is considered the champ among many regulars in Serangoon.

There is always a long queue here, so be prepared for the long wait of at least 30 – 45 minutes while uncle whips up your order.

Compared to other Hokkien Mee stalls, this rendition is not too watery – considered one of the drier ones I tried, and the sauce clings to the noodles.

Did expect more “wok hei” though.
Read about Hokkien Mee here > bit.ly/hokkienmee
#DFDHawker #DFDNoodles