Hokkien Mee (SGD $6) @ Geylang 29 Charcoal Fried Hokkien Mee. 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