Hawker/Kopitiam/Food Court

Umami-packed! Soft, fluffy, and flavourful inside with a crispy beancurd skin exterior.

Crispy like tempura! The smooth batter coats umami-packed deshelled prawns, creating a tastisfying crunch. Dip into the savoury and spicy chilli sauce for extra shiokness!

Soup Version.

Includes noodles, small prawns, pork lard, spring onions, shallots, sliced pork meat, and tau kee.
The main difference from the big prawn version is that this comes with four smaller prawns, which are deshelled, and includes tau kee. The prawns were more tender and fresh.
Whether dry or soup, enjoy it how you like. The dry version comes with a small bowl of soup, while the soup version serves everything together in sweet prawn broth.

Each bowl comes with a choice of yellow noodle, kway teow, or bee hoon. If you can’t decide, they allow mixed noodles too. I had yellow noodle and bee hoon and ordered the dry version, which comes with a separate small bowl of sweet prawn soup.
The noodles are mixed with a light savoury sauce, a dash of soup, chilli powder (a non-chilli version is available), spring onions, shallots, pork lard, two homemade prawn balls, two huge prawns with shells on, and sliced pork meat. No worries, gloves are provided.
Honest thoughts? It’s an acceptable bowl with awesomely crispy fried pork lard, bouncy and umami-packed prawn balls, and meaty, succulent big prawns. However, they weren’t as fresh as expected, likely because we ate in the evening. Since they source their prawns from the market as early as 3 am, the freshness may have declined over the day. The noodles were mildly spicy and savoury, but the flavours weren’t rich or intense enough. I expected a deeper, heavier prawn taste, but at least the portion was generous.

Another new venture from Hae! Famous for their prawn and lala claypot, they now bring their latest creation, Singaporean Prawn Noodles, to @bainianfoodcourtsg .

Signature Big Prawn Noodle (Dry/Soup) ($11.90)
Each bowl comes with a choice of yellow noodle, kway teow, or bee hoon. If you can’t decide, they allow mixed noodles too. I had yellow noodle and bee hoon and ordered the dry version, which comes with a separate small bowl of sweet prawn soup.
The noodles are mixed with a light savoury sauce, a dash of soup, chilli powder (a non-chilli version is available), spring onions, shallots, pork lard, two homemade prawn balls, two huge prawns with shells on, and sliced pork meat. No worries, gloves are provided.
Honest thoughts? It’s an acceptable bowl with awesomely crispy fried pork lard, bouncy and umami-packed prawn balls, and meaty, succulent big prawns. However, they weren’t as fresh as expected, likely because we ate in the evening. Since they source their prawns from the market as early as 3 am, the freshness may have declined over the day. The noodles were mildly spicy and savoury, but the flavours weren’t rich or intense enough. I expected a deeper, heavier prawn taste, but at least the portion was generous.

Classic Prawn Noodle (Dry/Soup) ($8.90)
Includes noodles, small prawns, pork lard, spring onions, shallots, sliced pork meat, and tau kee.
The main difference from the big prawn version is that this comes with four smaller prawns, which are deshelled, and includes tau kee. The prawns were more tender and fresh.
Whether dry or soup, enjoy it how you like. The dry version comes with a small bowl of soup, while the soup version serves everything together in sweet prawn broth.

Hae! Signature Fried Prawns (6 pcs) ($6.90)
Crispy like tempura! The smooth batter coats umami-packed deshelled prawns, creating a tastisfying crunch. Dip into the savoury and spicy chilli sauce for extra shiokness!

Golden Prawn Roll (5 pcs) ($5.90)
Umami-packed! Soft, fluffy, and flavourful inside with a crispy beancurd skin exterior.

I really appreciate their patience in taking my order, as I was ordering for a group of picky eaters. Some wanted chilli, some didn’t. Some wanted shallots, some didn’t. Some wanted spring onions, some didn’t. You get it! They even replaced meat with tau kee for a meat-free bowl, showing thoughtfulness in their service. Paiseh leh!

Thank you @haemeesg for the hae-licious invitation. 🥰

Music Credit: Prawn Noodle Groove by mehmehfoodventure
Music Generated by SunoAI
.
🚩Hae! Mee @ Chai Chee ESR BizPark, 750 Chai Chee Rd, 01-21, Singapore 469000
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #Hae #haemee #haemeesg #prawnmee #虾面 #大虾面 #haeclaypotsg #sayhae #prawnnoodle #friedprawn #prawnroll

Same advice applies to this too. Heat it up before eating for the best texture. Otherwise, you’ll be tasting cold, firm fats and skin with chewy meat. There’s still some QQ bounce to it even when cold, so if you’re lazy, we get it! The braised flavour wasn’t particularly strong, but it’s still a nice snack or side dish to pair with noodles.

Chicken Ngoh Hiang ($1.50/pcs)
Best enjoyed hot at the stall, where you can savour the crisp beancurd skin encasing a tender, flavourful filling. Since this was a delivery order, it arrived slightly cold, so heating it up is recommended to enjoy its savoury, aromatic taste and bouncy QQ texture. It pairs well with all the noodle dishes.

A generous portion of thick, chewy yet clumpy flat yellow noodles topped with braised pork, ngoh hiang, fishcake, 1/2 braised egg, and beansprouts, all covered in a thick, gooey dark sauce. Flavour enhancers in that sauce include vinegar, minced garlic, coriander, pepper, and chilli padi which result in a rich, savoury and morderate spicy profile with a mild vinegary note.

Thick bee hoon topped with fishcake, 1/2 egg, beansprouts, tau pok, and cockles, all submerged in fresh, creamy lemak-filled coconut milk with savoury dried shrimp essence. Judging by the rich orange hue, you know it’s going to be good. And after the first sip of the gravy, no doubt about it! The creamy coconut and dried shrimp flavours burst onto the palate, while a bite into the tofu puff releases a tastisfying burst of laska curry flavour. Every slurp coats your lips and leaves a mild spicy aftertaste. TBH… Though they are known for Mee Siam, I prefer their Laksa the most.

Rated as one of the Top 10 Mee Siam in Singapore, this vibrant orange-hued rice vermicelli comes with beansprouts, chives, hard-boiled egg, and lime, all drenched in a hearty, sweet, nutty, mildly spicy, tangy, and umami-packed dried shrimp with fermented soybean gravy. The tau pok absorbs the flavours beautifully. Squeeze the lime for an extra refreshing tanginess. Simple, old-school, yet delicious. No wonder it’s highly rated.

Craving the taste of childhood? Look no further!

Hup Hup has a long history of serving Mee Siam, Laksa, and Lor Mee, staying true to its old-school recipes. Each bowl is made with love, and despite inflation, they keep their prices affordable.

With unpredictable weather, and a little laziness, it’s great that they offer online ordering and delivery. Just a few clicks, and here’s what we got to enjoy!

Signature Mee Siam ($4.30)
Rated as one of the Top 10 Mee Siam in Singapore, this vibrant orange-hued rice vermicelli comes with beansprouts, chives, hard-boiled egg, and lime, all drenched in a hearty, sweet, nutty, mildly spicy, tangy, and umami-packed dried shrimp with fermented soybean gravy. The tau pok absorbs the flavours beautifully. Squeeze the lime for an extra refreshing tanginess. Simple, old-school, yet delicious. No wonder it’s highly rated.

Popular Laksa ($4.30)
Thick bee hoon topped with fishcake, 1/2 egg, beansprouts, tau pok, and cockles, all submerged in fresh, creamy lemak-filled coconut milk with savoury dried shrimp essence. Judging by the rich orange hue, you know it’s going to be good. And after the first sip of the gravy, no doubt about it! The creamy coconut and dried shrimp flavours burst onto the palate, while a bite into the tofu puff releases a tastisfying burst of laska curry flavour. Every slurp coats your lips and leaves a mild spicy aftertaste. TBH… Though they are known for Mee Siam, I prefer their Laksa the most.

Raving Lor Mee ($4.30)
A generous portion of thick, chewy yet clumpy flat yellow noodles topped with braised pork, ngoh hiang, fishcake, 1/2 braised egg, and beansprouts, all covered in a thick, gooey dark sauce. Flavour enhancers in that sauce include vinegar, minced garlic, coriander, pepper, and chilli padi which result in a rich, savoury and morderate spicy profile with a mild vinegary note.

Chicken Ngoh Hiang ($1.50/pcs)
Best enjoyed hot at the stall, where you can savour the crisp beancurd skin encasing a tender, flavourful filling. Since this was a delivery order, it arrived slightly cold, so heating it up is recommended to enjoy its savoury, aromatic taste and bouncy QQ texture. It pairs well with all the noodle dishes.

Braised Meat ($1.50)
Same advice applies to this too. Heat it up before eating for the best texture. Otherwise, you’ll be tasting cold, firm fats and skin with chewy meat. There’s still some QQ bounce to it even when cold, so if you’re lazy, we get it! The braised flavour wasn’t particularly strong, but it’s still a nice snack or side dish to pair with noodles.

If you’re nearby, dining at the stall will save you 30¢ per container, plus delivery fees vary by location.

Big thanks to @huphup.co for the food and delivery! 🥰

Music Credit: 大笑之歌 by 四千金
.
🚩Hup Hup Mee Siam・Laksa・Lor Mee, 80 Circuit Rd, 02-14, Singapore 370080
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #sghawkerculture #huphup #laksa #meesiam #lormee #ngohhiang #lorbak #huphupmeesiam #合合 #米暹 #叻沙 #卤面 #古早味