I've been on this hunt for the best Hokkien Mee for quite some time....
I've savoured my fair share of "wet" ones and "dry" ones. But this one simply belongs to another league.
Not just for the fact that they have retained the traditional way of firing up a wok - via Charcoal.
This means that it takes longer to cook. This slow cook method no only retains most of the moisture from the stock and reduces it to create a rich fragrant base that is absorbed by its noodles.
But this would take forever to produce a plate of noodles! Didn't make commercial sense at first.
Then I observed... The chef had painstakingly pre-fried multiple batches of noodles, and set them aside to "breathe". Rotating between four batches cooked in a shotgun style: out of four batches cooked, he sits 3. And serves the "First-In, Last Out" batch to customers. Genius!!!
What also contributed strongly to the flavour is the chunks of pork lard, though soaking in the noodles for so long still had that crunch!
Simply the best that I have tasted by far!
Swee Guan Hokkien Mee
Lor 29 Geylang
Opening Hours: 5pm - 11pm daily