You have to try this, which is now in my list of prawn noodles that I'll return regularly for. They have the standard soup or dry prawn mee, but this plate pictured here is different - it's wok-fried beehoon.
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This white beehoon was soaked in a reduced prawn stock, and you can imagine how umami this was with prawn stock reduced into this concentrated form. Yet it wasn't too salty, but was instead full of crustacean flavour. A friend told me that her plate came with lots of wok hei, but mine wasn't that evident. Despite that, my plate came with the aroma of garlic and lard that it was fried in.
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The friendly boss, Yvonne, also gave us prawn soup to go along with this. And it was refillable.