The artist formerly known as You Fu Fried Hokkien Mee has undergone an identity change, becoming @shiokhokkienmee. They also do live up to their name, as they dish out hearty Hokkien mee that’s plenty piquant. Shiok Hokkien Mee solves the age old debate of dry vs wet by doing a version that’s right smack dab in the middle, and my small plate was big on flavour but only cost me five bucks.⠀
⠀
There’s a fair bit of seafood broth in the noodles, but it isn’t swimming in the broth. Speaking of the broth, it’s undisputedly umami and fairly robust, and it flavours everything on the plate pretty well. The seafood, which would be the prawns and bits of squid, is fresh and competently cooked. The prawns were bouncy yet tender, while the prawns had a nice snappiness to them. And of course, the crazy crunchy deep fried pork lard just sends this dish straight into Flavortown. Fat equals flavour, so you best believe these crunchy cubes of pure sin were flavour bombs that were arguably the best part of the Hokkien Mee. Cholesterol schmelesterol, say it with me folks: WE HERE FOR A GOOD TIME NOT A LONG TIME!!!!!

As for the chili, Shiok’s sambal is viciously violent and it will melt your tastebuds. The hotheads will utterly adore Shiok’s scintillatingly spicy yet savoury chili, but everyone else is going to have to proceed with cold pint of beer from the craft beer stall behind Shiok Hokkien Mee.

The only possible improvement I could think of is to cut the strips of pork belly bigger, so that it would provide a more satisfying chew & overall satisfaction.⠀
⠀
Thank you so much for the invite, @shiokhokkienmee!