It’s not every day you stumble upon a young hawker gem. It’s also not every day you stumble upon a plate of darn delicious wok-fried KL Hokkien Mee in Singapore. But if you’re willing to travel for food, you’ve really got to check this out.
Tucked away in a corner of Pasir Panjang Food Centre, Fatty Ipoh Noodles is gradually becoming a hot favourite amongst regular patrons as we witnessed countless tables joyously slurping on their dishes on a Friday evening. Whipping up a medley of wok-breath Malaysian and Singaporean favourites, we instantly ordered the dark and oily KL Hokkien Mee to get a hold of our bearings.
Why? KL Hokkien Mee is pretty elusive here in Singapore and more often than not, it's all bark and no bite which always leaves us reminiscing about trips to Malaysia. Not to be confused with the typical yellow Hokkien Mee in Singapore, this Kuala Lumpur version braises the thick bouncy noodles (Tai Lok Mee) in a dark and aromatic sauce alongside slices of lean pork, prawns, fishcakes and greens.
First bite in, and our eyes lit up. Think silky savoury textures that are further enhanced by the freshly fried crispy pork lard – just like how you’d have it at a street-side stall in KL. Convinced of the authenticity of the spot and with enough room for another serving, we delved into the “Yue Guang He” aka Moonlight Hor Fun. Finished by cracking a raw egg atop that resembles a painting where moonlight is cast upon a river, this is yet another local favourite that needs more attention.
Silky flat rice noodles are wok-kissed and tossed with the usual suspects – slices of lean pork, prawns, fishcakes and greens. Finished with heaps of pork lard and that raw egg, the overall dish was flavoursome and had tons of wok character. Yes, it's a greasy dish but if it gets overwhelming, be sure to balance it out with the bright house-made chilli. With that said, we think the use of fresh pork lard and the crew’s wok control clearly differentiates here. This comes highly recommended.
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