Review: Kim Keat Hokkien Mee (Singapore)

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Singapore

Toa Payoh Palm Spring

「 review. 」

Kim Keat Hokkien Mee

does wet type of fried hokkien mee with prawns, sotong, pork belly and clams. Claypot version available as well. Likeable.

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Fried Hokkien Mee

Kim Keat Hokkien Mee: Fried Hokkien Mee

Kim Keat Hokkien Mee does wet type of fried hokkien mee that comes with prawns, sotong, pork belly and clams.

A mixture of yellow noodles and thick mee hoon is wok fried with eggs. A broth and some spring onions is then added, resulting in a wet plate of fried hokkien mee. Although simmered in a broth, it is springy and flavourful with a nice note of smokiness.

This plate of fried hokkien mee comes with prawns, sotong, pork belly slices and clams. The prawn is springy and tastes quite fresh. The sotong is fairly soft, and the pork belly is meaty with some soft fatty parts. The clam tastes decent too.

The fried hokkien mee is served with a piece of green lime, a limey and very spicy chilli paste and some crispy pork lard on the side. There is also a claypot version of their fried hokkien mee available. Likeable.

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