Kim’s Fried Hokkien Prawn Mee @ Food Junction, 23 Serangoon Central #04-36/37, nex
In the multi-cultural island of Singapore where races interact and Chinese dialects interface, signature dishes for the denominations become a legacy that is appreciated & celebrated across generations. Albeit, spotting occasional innovation in the kitchen to keep its appeal with the changing times.
If it’s anything, I can’t really recall when was the last time I savored a decent plate of true blue Hokkien Fried Prawn Noodles, until I chanced upon the Kim’s chain sprinkled across random parts of the island.
No doubt, the traditional hawkers front have taken a face lift from road side, to markets/ hawker center/ coffeeshops, and now transitioned to be often found in air conditioned food courts in shopping malls; the quality & texture was never compromised.
I’d define a reasonable plate of authentic Hokkien Prawn Mee, as follows:
- The use of dried banana leaves to line the plate – check
- The even portion of yellow vs rice noodles – check
- The doneness of the noodles glistening in almost dried prawn based stock – check
- The fragrance & sweetness of the caramelized prawn based stock – check
- The freshness of the calamari & shelled prawns – check
- The crunch of the medium well bean sprouts with greens of spring onion shoots – check
- The traces of omelet crumbles sprinkled in the mix – check
- The pounded/grounded belachan chilli & kalamansi lime on the side – check
If and when you do come across a good Hokkien Prawn Noodle stall, your nose will detect it before your eyes do.
Noticeably, rentals and operation costs have spiked in the past decade, and it’s no wonder that portions inevitably tend to have shrank a little. Nonetheless, kudos to the Kim’s chain for being steadfast in their quality consistency for each plate served.
Among the list of the Kim’s chain, I’d have to say that the branches at Chomp Chomp & Nex are among my to-revisit-list.
Reason; as listed in my earlier mentioned checklist.