Many people would know about this stall because of their recognition on Michelin Guide’s Bib Gourmand for a few years.

The stall opens around 10:30am and I would already see a queue in front over the weekend.

The hawker cooks it batches by batches, so the queue is actually moved pretty fast once the he finished cooking it.

His version of fried Hokkien mee here is definitely more on the wet version, which some may find it lack of wok hey taste. But I like it as he cooked the noodle with seafood broth.

You must squeeze the lime and mix all of them with chili for a better flavour.