He is one of the few left in Singapore still serving Fried Hokkien Mee wrap with opeh Leaf. And apparently the opeh leaf can enhance the flavor of Fried Hokkien Mee, when it wrapped or serve with opeh leaf. So what is this opeh leaf and where it come from? After much googling, It is understood opeh leaf came from betel nut palm (areca catechu) and it was vastly used for food wrapping in the past.
Back to this fried hokkien prawn mee. I ate them since young and he move around Serangoon and the other friend hokkien mee stall i ate from young was from a coffee shop beside the new world hotel (1st building collapsed in Singapore back in 1986). The original new world hotel fried hokkien owner passed away many years back and his 2 son took over, elder son operate from Cambridge Food centre during day time and 2nd son operate from Toa Payoh Lor 8 food centre during night time.
Today, this original Serangoon Fried Hokkien Prawn Mee is hlem by his son. His dad got the fame of his not only delicious Fried Hokkien Mee but also the way his does the frying. He always seat on a chair to fried the noodle, what a smart guy to counter the his tired leg for standing too long. As far as i concern, his son standard is getting very very close to his dad’s standard. This not a wet version but slight moist version. His noodle is fried to flawless and firmness in bulk with tender, chewy and non sticky bite, and the prawn, meat and sotong (Sotong is squid in Malay) pretty fresh too. And their homemade chili is really a wonder pairing to his hokkien mee, and before you tuck into his hokkien mee; please ensure to mix the chili well with a hot plate of his fried Hokkien prawn mee.
In my humble opinion. The man behind this traditional fried hokkien prawn mee is truly living up the name of being the most traditional fried Hokkien prawn mee his is serving.
Name: Original Serangoon Fried Hokkien Mee
Where: 566 Serangoon Road, Singapore 218181
Lights on: Daily 1630 – 2300 hrs (Close Monday)
Nearest MRT: Farrer Park MRT