Geylang Lorong 29 Charcoal Fried Hokkien Mee

Marcus Leow, head chef of Belimbing, says, “Some people swear by this as the best they’ve had in this country. I like it enough to drive over on my off day. It’s a pretty rare thing to have food cooked over a charcoal fire in Singapore. The smoky wok hey makes this street food even more delicious. The promise of meaty squid and prawns as well as spicy sambal, crispy pork lard, and a squeeze of lime over the wet (not soupy) stir-fried noodles in umami prawn stock makes the visit (and sometimes long wait) so worth it.”