Since 1963, fans of Ng Hock Wah signature 'dry' rendition queue for up to 45 minutes - though with the introduction of digital buzzing, the lines are now invisible.
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Their legacy stretches back to hawker legend Ng Tong, who together with brother Ng Seng, created the Singaporean style version of this dish.
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Each batch of long cylindrical yellow egg noodles and thin bee hoon / rice vermicelli noodles have fully absorbed the pork and prawn stock, and tossed with chicken egg, result in a soft chew with lovely smoky grainy eggy sweet salty savoury flavour.
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The garnishes of bouncy squid and crunchy deshelled prawns lend body, and smoky sweet savoury flavour. Balanced with good wok hei / breath of the wok.
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A squeeze of lime juice and cut red chili in soy sauce lend zesty tangy sour salty spicy flavour, cutting through with a zing.
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Hokkien Mee
Nam Sing Hokkien Fried Mee
@ Old Airport Road Food Centre, 51 Old Airport Road #01-32
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html