A long queue is always spotted at the fried Hokkien prawn noodle stall at 453A Chong Boon Market & Cooked Food Centre (the same place and same side where I had my chwee kueh and curry chicken noodle). 天天到 Hokkien Prawn Noodle has been around since I was young and it was very popular, but they moved away for sometime which disappointed many. Word had it that the owner fries such excellent Hokkien prawn noodle, that he was invited to fry it in a hotel. But things did not turn out well and he returned to 453A to re-establish his lost crowd. They could all be just rumours. Nevertheless, 天天到 Hokkien Prawn Noodle has since been frying a fragrant plate of hokkien prawn noodle. But ever since I started to follow another stall at another hawker centre in my vicinity, I have not tried 天天到 Hokkien Prawn Noodle until recently.
Verdict
After so many years, the chef still wears his same shirt during frying, same movements during frying and of course producing the same hotel quality Hokkien prawn noodle. I am not surprised that his Hokkien prawn noodle draws in endlessly long queues, such that the competitive char kway teow stall gets eye-sore. The portion has since shrunk and S$2.50 barely fills up half my appetite, leaving room for some chwee keuh as sides. Nevertheless, for the quality Hokkien prawn noodle, it is definitely worth it! You might even get hooked to it!
This is probably the "Best Hokkien Prawn Mee" that I have ever had and nothing ever came any closer!
Another heartland gem!
Added on 22nd of May 2008:
"天天到" has been opening on unpredictable days lately, leaving me disappointed on a few occassions, nevertheless, it is just only downstairs for me! haha!
天天到 Hokkien Prawn Noodle
453A Chong Boon Market & Cooked Food Centre
Ang Mo Kio Avenue 10 #01-219
technorati tags
Singapore Food Hokkien Prawn Noodle Ang Mo Kio Ang Mo Kio Avenue 10 Chong Boon cheap food hawker food
天天到 Hokkien Prawn Noodle
S$2.50
There are mainly two types of fried Hokkien prawn noodle, dry or wet. The wet version is not exactly soup, but there will be a sauce which makes the noodle slippery and easier to slurp it in. The taste of the wet version largely depends on the sauce usually made from prawn stock. It is harder to find a good dry version, since the taste must infuse into the noodles itself and not relying on a sauce that masks the taste of the thick yellow noodle. 天天到 Hokkien Prawn Noodle is the dry version and it definitely has the taste of the prawn stock in the noodles instead of the taste of the thick yellow noodle. Apart from thick yellow noodle, thick beehoon is used as well. An observation was that the chef fries the noodle first with then cover it to simmer, followed by adding the stock, frying with egg sauce and simmer. The ingredients such as prawns, shredded pork and squid are added last, just before serving. A dollop of specially blended mean-looking potent belachan goes on the side. Do not underestimate this belachan, 'cos it can really sting!
S$2.50
There are mainly two types of fried Hokkien prawn noodle, dry or wet. The wet version is not exactly soup, but there will be a sauce which makes the noodle slippery and easier to slurp it in. The taste of the wet version largely depends on the sauce usually made from prawn stock. It is harder to find a good dry version, since the taste must infuse into the noodles itself and not relying on a sauce that masks the taste of the thick yellow noodle. 天天到 Hokkien Prawn Noodle is the dry version and it definitely has the taste of the prawn stock in the noodles instead of the taste of the thick yellow noodle. Apart from thick yellow noodle, thick beehoon is used as well. An observation was that the chef fries the noodle first with then cover it to simmer, followed by adding the stock, frying with egg sauce and simmer. The ingredients such as prawns, shredded pork and squid are added last, just before serving. A dollop of specially blended mean-looking potent belachan goes on the side. Do not underestimate this belachan, 'cos it can really sting!
Verdict
After so many years, the chef still wears his same shirt during frying, same movements during frying and of course producing the same hotel quality Hokkien prawn noodle. I am not surprised that his Hokkien prawn noodle draws in endlessly long queues, such that the competitive char kway teow stall gets eye-sore. The portion has since shrunk and S$2.50 barely fills up half my appetite, leaving room for some chwee keuh as sides. Nevertheless, for the quality Hokkien prawn noodle, it is definitely worth it! You might even get hooked to it!
This is probably the "Best Hokkien Prawn Mee" that I have ever had and nothing ever came any closer!
Another heartland gem!
Added on 22nd of May 2008:
"天天到" has been opening on unpredictable days lately, leaving me disappointed on a few occassions, nevertheless, it is just only downstairs for me! haha!
天天到 Hokkien Prawn Noodle
453A Chong Boon Market & Cooked Food Centre
Ang Mo Kio Avenue 10 #01-219
technorati tags
Singapore Food Hokkien Prawn Noodle Ang Mo Kio Ang Mo Kio Avenue 10 Chong Boon cheap food hawker food
Comments
Wow, looks good. I love Hokkien mee. Must try when I get back.
bet they dun have Hokkien mee or clones in US&A.
actually we are quite blessed in Singapore to have food from around the globe (though not 100% authentic)