Singapore Fried Hokkien Mee

Ashley So, head chef at Sospiri, says, “I enjoy drier Hokkien mee instead of the soupier adjacent. This stall stands out for its rich, umami-packed flavours and wok hei. The noodles, a mix of chewy yellow noodles and soft bee hoon, are braised in a flavorful seafood broth until they soak up all the essence, then combined with fresh prawns, squid, crispy pork lard, and spicy sambal for added crunch and depth. Although I’m Malaysian, I’ve grown fond of the Singapore-style Hokkien mee, it holds a special place in my heart because it is one of my dad’s favourite dishes whenever he visits me in Singapore.”