Eng Ho used thin bee hoon in their Hokkien prawn noodles which absorbed all the sweet goodness in their soup. The prawns were juicy and succulent, the sotong was cooked perfectly and there was a piece of thinly sliced pork belly to go with the noodles. If you were a fan of wetter hokkien mee, this would suit your palate. The waiting time was quite long tho.