Fried Hokkien Mee

The fried hokkien mee has a moist texture. The wok fried mixture of yellow noodles and mee hoon comes with prawns, pork belly and sotong bits. A piece of green lime and a dollop of limey tasting chilli is provided on the side.

The prawn is smallish in size but tastes decently fresh. The pork belly is firm and meaty with some soft fatty parts. The sotong is firm and chewy.

The fried hokkien mee mixture of yellow noodles and mee hoon is wok fried with egg and simmered in a nice flavourful broth, resulting in a moist texture. It is firm and springy with a nice distinctive taste of prawns. Good!

This plate of fried hokkien mee tastes lovely and is truly enjoyable.

Fried Hokkien Mee

Fried Carrot Cake

The fried carrot cake uses cubes of soft radish cake that contains tiny bits of carrot shreds.

The white version of fried carrot is pan fried with eggs and chye poh until a golden crisp. Comes with a dollop of sweet tasting chilli paste on the side. This fried carrot cake is crispy outside, soft inside and has nice flavours. What is there not to like? Thumbs up!

The black version of fried carrot cake has sweet black sauce added and has chunky pieces of eggs with some chye poh. It has some crispy parts with a bit of charring, a mild tint of wok hei and a very light hint of sweetness. Personally I prefer the white version of fried carrot cake here, but the black version is quite likeable too.

Fried Carrot Cake

Fried Mee Tai Mak

The fried mee tai mak has a very nice fragrant scent. These are wok fried with egg, bean sprouts and some vegetables with prawns, lap cheong, fish cake and some tiny soft minced meat bits added.

The prawn is quite smallish in size but tastes decently fresh. The lap cheong is firm and has a nice sweet taste. The fish cake has nice fish flavours, and is soft and springy. As for the mee tai mak, it is flavourful with a nice springy texture and a lovely note of wok hei. Comes with a dollop of limey chilli on the side.

This fried mee tai mak tastes good. I like it.