This is their rendition of a local Singaporean Hokkien Mee.
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The base features stir-fried cylinderical yellow wheat noodles, thin rice vermicelli noodles, eggs, bean sprouts, and pork lardons. Infused with crustacean stock to create a thick gravy, resulting in a smoky sweet savoury salty eggy flavour, with a gooey smooth soft chew to texture.
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On top, 2 giant river prawns with shell-on, juicy and bouncy and succulent, with bright sweet savoury shrimpy flavour.
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Best shared, this is a luxurious and satisfying plate.
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Po Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/08/po-restaurant.html