So thankful that this Michelin Bib Gourmand Awardee was opened till 10.45pm for our supper fix, and although it was about a 20-minute wait at that timing, the queue never seemed to stop. Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee boasts of its over 40 years recipe and known for the uncle who wears goggles when frying the noodles. •

It’s not just about the smoky wok hei, but the umami-packed broth stock that drenched the bright yellow noodles and thin beehoon so thoroughly. If you are a fan of wet Hokkien Mee, here you have it! Like many others, I found the portion of fresh seafood here generous. Please do yourself a favour by pairing the homemade sambal chilli with the noodles; secret ingredients dried Ikan bilis and shrimp, explosion of flavours guaranteed. Love that pumped up spiciness! •

Catch them before ABC Brickworks Market & Food Centre closes for renovation works from 16 March till 15 May 20.