Fu Zai Enterprise 富仔

One thing I really like about @fuzaienterprise is how their menu isn’t just limited to noodles, they even have pao fan for the homies who love rice. Their Magic Pao Fan ($6 or $8 nett). At first glance it seems to be completely mundane, with rice, prawns, pork meatballs and sliced lean pork submerged in a savoury soup, but once you take your first spoonful, you’ll experience the magic.⠀
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The secret behind the magic is the inclusion of the fried eggs into the rice. That egg has been imbued with an obscene amount of wok hei, and the eggs impart that stellar smokiness to the entire bowl. Most pao fan stop at just being fairly flavourful, but Fu Zai works their magic by adding extra smokiness & depth to the soupy rice bowl.⠀
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If you’ve polished off a whole bowl of that magical pao fan but still can’t hit your protein, Fu Zai has you covered with their Sesame Oil Chicken, priced very affordably at $5.50 a serving. Lots of tender chicken chunks are cooked in a sapid sauce consisting of oyster sauce, Hua Diao cooking wine, shredded ginger and of course, sesame oil. It is a little oily, but it’s not egregiously so, and the heat from the ginger helps to cut down on the greasiness. It’s a simple chicken dish, but there’s no denying that it’s rather tasty.⠀
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Thank you for having us, @fuzaienterprise , and thanks for inviting me @eatwithkeat!

The Fu Zai Special ($6/$8 nett a bowl) lives up to its name, as you don’t find bei tai mak (also known as silver needle noodles in some places) fried up like char kway teow that often. @fuzaienterprise throws a lot of bei tai mak noodles are tossed into a superheated wok with plump prawns, sliced fishcake, sliced lean pork and lots of egg. It’s fried hard and fast, and it hits your hunger hard & goes down fast too.⠀
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The Special is amply seasoned and each mouthful is relatively redolent, and the noodles are slick but not greasy. I did find it slightly wanting when it came to the wok hei, as the expected smokiness was slightly on the weaker side. Still, there’s no arguing that it’s still pretty palatable, plus there’s a fair portion of fresh plump prawns, lean pork slices and egg-citingly eggy bits to ensure that this meal can hit your protein.⠀
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As is the case with the Hokkien mee, there’s a good bit of luscious lard tossed atop the pile of noodles. The lard adds even more flavour, a little extravagance, and some much needed crunch to this otherwise soft affair. And of course, you can add as much of that fiery chili as you want to really spice up your noods. The Fu Zai Special may be simple, but it’s an effective hunger buster.⠀
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Thanks for the invite, @fuzaienterprise & @eatwithkeat!⠀

If you’re a Hokkien mee aficionado and you’ve been wondering where the fairly famous You Fu Hokkien mee has disappeared to, wonder no more, for they have rebranded as @fuzaienterprise . They have introduced a few other dishes that aren’t Hokkien mee onto the menu, but fret not, for they still fry up their claim to fame.⠀
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At six bucks flat for the Fried Hokkien Mee, you’re getting a hearty helping of pork & squid bits and fairly fresh prawns along with a generous pile of thin vermicelli & thicker yellow egg noodles. Fu Zai’s Hokkien mee is of the drier variety so don’t expect much in the way of sauciness, but it is still pretty piquant. The noodles have absorbed most of the umami prawn broth that they have been wok fried in, and most of the savouriness is in the noodles.⠀
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Two crucial components of a good Hokkien mee are the chili and the fried pork lard, and Fu Zai pass both checks easily. The chili is intensely incendiary, and just like that one song, one kiss is all it takes to set your mouth ablaze. As for the pork lard, it was fried expertly, rendering out most of the grease and leaving behind a crispy cube of pure deliciousness. The lard would’ve been much more satisfying if they cut it into larger cubes though, as the tiny bits didn’t produce the crunch & satisfaction desired.⠀