Changi Village Fried Hokkien Mee
Aromatic stock is used to flavour the noodles, allowing the flavours to complement the seafood they are tossed with - Nagae Toshiharu, head chef, Omoté
Nagae Toshiharu, head chef, Omoté
“I like Changi Village Fried Hokkien Mee. A friend of mine introduced me to the original stall at Changi Village about eight years ago, and I have been a loyal fan since then. Now that they have opened another outlet at Sembawang Hills Food Centre, which is closer to my home, I visit the eatery regularly. It’s tasty even when you opt for a takeaway.
Aromatic stock is used to flavour the noodles, allowing the flavours to complement the seafood they are tossed with. A typical Hokkien mee usually has a lot of bean sprouts, but the version here contains squid, prawns and some pork strips to deliver a rich and umami flavour.”
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