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Crispy chicken cutlet with Hokkien mee? The imagination comes real here at Mian Wang 1971.
Mian Wang 1971 stepping up their game by making their version of Hokkien Mee uniquely with add-one such as this crispy chicken cutlet. There’s also other options such as seafood.
The Hokkien Mee is wok hey enough for me, which already comes with its own ingredients such as the pork lards and shrimp.
The crispy chicken cutlet on the another side is definitely very crispy with the skin and meat is tender and juicy.
I still find it hard to enjoy both combo at once. Since I have been used to eating crispy chicken cutlet with rice normally. But still the combination is something I can come out from my comfort of taste.
The rich buttery flavours of the squid complemented the noodles really well. The noodles itself was cooked just nice, with a good noodle-to-gravy ratio, and portions were generous too! Another highlight was their sweet and spicy sambal chilli.
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