For the last 30 years, the owners of Yang Zhou Fried Hokkien Mee have been frying their noodles over a charcoal stove inside a coffee shop at Beo Crescent, effectively drawing long queue of customers everyday.
Two years ago, they relocated to another coffee shop called KPT Coffee Shop at Blk 127 Bukit Merah Lane 1 which, unfortunately, does not allow them to use charcoal anymore.
I am a old school foodie and I am game for anything cooked over a charcoal stove. Although they no longer uses it, I am still tempted to give them a try thanks to the glowing reviews online.
Two years ago, they relocated to another coffee shop called KPT Coffee Shop at Blk 127 Bukit Merah Lane 1 which, unfortunately, does not allow them to use charcoal anymore.
I visited the stall at about ten on a weekday morning with no queue in sight. The stall owner - Uncle Lim - was busy at the back while his wife is seated at the front with the newspapers spread in front of her. I walked up to her and placed an order for a $5 plate.
The stall uses a mix of yellow noodle and thin bee hoon that has been fried to a slight char evident by the specks of black dots on them. This plate of Hokkien Mee is not the saucy kind with runaway sauces but the noodle has absorbed the broth it was simmered in, making it deliciously moist.
After a squeeze of lime to cut through the grease, I gave the noodle a quick toss and I see traces of egg, bean sprout, chives, pork belly, sotong, prawn and crispy pork lard. The pork belly and sotong tentacles are hardly noticeable due to their small size.
The sambal belacan was prepared by Uncle Lim with a fiercely guarded secret recipe. Though in a class of its own, I find blending the chili in with the noodle would mask the briny flavors of the broth.
I would very much prefer to enjoy the unaltered version of the braising stock in its entirety thus, I left the sambal untouched.
Although this is not the wet and gloopy Hokkien mee I prefer, this version has its own appeal and charm.
FAMOUS BEO CRESCENT HOKKIEN SOTONG MEE 洋州福建苏东虾面
KPT Coffee Shop
Blk 127 Bukit Merah Lane 1
Singapore 150127
Business Hours
Mon - Sat: 8am - 3pm
Closed: Sun
Google Map: https://goo.gl/maps/a7c23kP4TWfxNkKRA
The stall uses a mix of yellow noodle and thin bee hoon that has been fried to a slight char evident by the specks of black dots on them. This plate of Hokkien Mee is not the saucy kind with runaway sauces but the noodle has absorbed the broth it was simmered in, making it deliciously moist.
After a squeeze of lime to cut through the grease, I gave the noodle a quick toss and I see traces of egg, bean sprout, chives, pork belly, sotong, prawn and crispy pork lard. The pork belly and sotong tentacles are hardly noticeable due to their small size.
The sambal belacan was prepared by Uncle Lim with a fiercely guarded secret recipe. Though in a class of its own, I find blending the chili in with the noodle would mask the briny flavors of the broth.
I would very much prefer to enjoy the unaltered version of the braising stock in its entirety thus, I left the sambal untouched.
Although this is not the wet and gloopy Hokkien mee I prefer, this version has its own appeal and charm.
FAMOUS BEO CRESCENT HOKKIEN SOTONG MEE 洋州福建苏东虾面
KPT Coffee Shop
Blk 127 Bukit Merah Lane 1
Singapore 150127
Business Hours
Mon - Sat: 8am - 3pm
Closed: Sun
Google Map: https://goo.gl/maps/a7c23kP4TWfxNkKRA
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