The most impressive aspect of the dish is the perfect amount of smokey wok-hei flavour that had been infused into the noodles and the fat juicy prawns, courtesy of the chef's skills at the ladles; it will hit you with all the right notes. Spiked with plenty fried lard bits and some sio-bak, the pork added a deeper, complex character to the thick and simmering sweet stock, something that is sorely lacking in many mediocre hokkien mees. I had initially thought there was too much stock, but this seemed to be a deliberate decision so the noodles will not be too dry. Alas, the strength of the dish also became its own downfall; perhaps being overzealous with the frying, the squid was definitely overcooked (almost felt as if it had boiled in the stock) and did not manage to retain any flavour. More fried eggs would also be wonderful. Chilli was piquant, just enough to not overpower the dish. The hour of wait was certainly quite painful, but worth a try if you're in the area!

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