This stall carries on the legacy of hawker brothers Alex See and See Hock Siong, being run by Alex's oldest daughter, with the family recipe stretching back to the 1960s.
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They've styled themselves as '3rd-generation' as the recipe has been handed down from their grandfather (Alex's dad), and are related to the similarly named stall (manned by younger sister Penny See).
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Still, there are slight variations. Their rendition is rather balanced, leaning towards 'dry'. The yellow egg noodles and rice vermicelli are tossed with egg, pork lard, and a pork and prawn stock broth, gradually infused and continually stir-fried over charcoal fire for up to 30 minutes.
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This results in a soft gooey texture, with robust smoky grainy savoury salty sweet eggy flavour.
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There's crunchy deshelled prawns and bouncy squid, bursting with sweet savoury flavour. Unlike her sister's version, they have no added spring onions.
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A squeeze of lime juice lends bright tangy zesty sour flavour, while a secret-recipe house sambal belachan lends a punchy but not overwhelming savoury salty spicy flavour.
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Hokkien Mee
Geylang 29 Charcoal Fried Hokkien Mee
@ East Coast Lagoon Food Village, 1220 East Coast Parkway #01-32
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html