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!
