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What this Hokkien Mee lacks in wok hei, it more than made up for in terms of portion size and ingredients. Meant for 3, our order could easily feed 4 of us. Besides the unique distinction of being cooked in a claypot, the Hokkien Mee here is also brimming with sotong and lala clams. And in-lieu of pork lard - gloriously crispy chunks of salty pork belly crowning the noodles. Speaking of the noodles, these are of the wetter variety, which was a plus point because the broth was flavourful, imbuing the combination of yellow noodles and beehoon with umami. Some might bemoan the absence of smokiness, but I didn't miss it here. The accompanying sambal and limes enhanced the enjoyment further, with bursts of spice and zestiness to break up the monotony of the soft noodles.
This Hokkien mee was so much better than when I had it a few years ago! Got wok hei, flavourful stock. Havenβt tried it since then cos I eat at the other Hokkien mee stall anyway. But now that it tastes so good, I know where to go when I want a different style!
Kim keat hokkien mee
Blk 92 tpy lor 4 ( ocean curry coffee shop)
The portion is small (I say this as a small eater) so definitely donβt get the $4 one π it was ok but it felt like the stock they use just wasnβt tasty enough to produce a solid Hokkien mee? it was well fried tho, not too dry/wet and noodles were not soggy. Note that it doesnβt come with pork lard - kind of a deal breaker for me.
I was lucky and got my order really quick but I heard that the wait could be long sometimes.
Pictured above is the 2 pax $10 portion. Generous servings of lala and seafood, flavourful gravy, good chilli, and the roasted pork was the cherry on the cake. The yellow noodles did not have the alkaline taste as well. Highly recommend if you're in toa payoh.
Located at Toa Payoh Lorong 4, which is a 10 minute walk from Bradell MRT station, ππ’π¦ ππππ ππ¨π€π€π’ππ§ πππ is a little different from the usual as they serve Hokkien Mee in a claypot with crispy roast pork belly lying atop the bubbling bowl of claypot Hokkien Mee.
We got the $10 ππ₯ππ²π©π¨π ππ¨π€π€π’ππ§ πππ π°π’ππ‘ ππ«π’π¬π©π² ππ¨ππ¬π ππ¨π«π€ πππ₯π₯π², which serves a good portion for two. As they use claypot to store the noodles, it is better able to retain heat and keep the noodles warm while we slowly indulge in its flavors. Additionally, I like it that apart from the usual sliced pork belly, they topped it up with crackling roast pork belly too!
Even though the Hokkien Mee were of suitable wetness whereby every strand of noodles were well-coated with gravy, I find the highly sought after wok-hei fragrance to be lacking. However, the stock itself is pretty flavorful due to the addition of fresh clams, prawns, squid and lard. Squeezed in a lime and add chilli to elevate the flavors! I really like their chilli and itβs super shiok to mix them into the noodles as they go really well together!
As I prefer wet versions of Hokkien Mee, I enjoyed slurping this pot of noodles. Not the best Hokkien Mee Iβve had, but definitely worth a try!
Their claypot Hokkien mee comes in various sizes with $10 being the smallest and enough to feed 2 pax. Comes filled with ingredients like clams, pork belly (sliced and deep-fried), prawns and squid along with bean sprouts, eggs, yellow noodles and thick bee hoon.
The broth was thick and full of umami goodness yet not being too jelak. The deep fried pork belly comes with a crispy crackling skin while retaining its tender and juicy moisture inside. Not forgetting their sambal chilli that definitely adds more flavour to the whole dish. I feel that it can be even better if it comes with more wok hei flavour γ$10/2 Pax
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