Ang Mo Kio (NS16)

The Hokkien Mee comprised a mixture of thick yellow noodles and white noodles with eggs, Sotong beansprouts and prawns, garnished with spring onions and lime with a dollop of chilli tuck by the side. The dish was quite straightforward and ordinary, its not those savoury thick prawns broth style or those that are packed with Wok Hei taste if you are looking for one. Decent enough if you are looking for a meal to fill your stomach.

My personal preference will be their Fried Oyster if I were to compare both dishes that we had ordered. The Fried Oyster has a good ratio of starch and egg, crispily fried with a charred taste. The chilli that was supposed to enhance the taste was diluted. Nevertheless, the dish goes well alone too without it.

The plate is generously filled with the peanut sauce, covering up the vermicelli. We got the middle size portion at $5 and ingredients includes kang kong, cuttlefish, prawns, cockles, sliced pork, and tau pok.

The type of prawns was translucent and I preferred the usual pink with red tails prawns that I usually had.

The thick and savoury satay sauce was adequate to cover every strand of Bee Hoon. In fact, it blends in well and was not very spicy.

Although Satay Bee Hoon may seem to be a simple and straightforward dish, the preparation of peanut sauce from scratch is laborious as one has to dry roast the peanuts first then cook with sauce over a long time.