Paul Lim, head chef, Neon Pigeon

“I frequently visit Nam Sing Hokkien Mee at Old Airport Food Centre. As a young kid, my father would often take me to this stall, which has been operating since 1960. I can safely say that I have fond memories of eating this hawker favourite for over 15 years.
 
Their noodles have an incredible wok hei—a result of frying them over a charcoal fire-heated wok. They do a more traditional take on it, cooking a dryer version that most of us are accustomed to. The noodles used are also crucial—a mix of bee hoon and yellow noodles, which absorb all the umami from the stock.”