At Nam Sing Hokkien Fried Mee
The gravy noodle dish may have been brought to Singapore by Hokkien immigrants, but has evolved into something uniquely Singaporean for its recipe of two kinds of noodles, pork and prawn gravy, assorted seafood, a dollop of sambal and a splash of calamansi. Unlike other Hokkien mee places that are heavy on the zhap, Nam Sing keeps things on the dry side, using thin instead of thick bee hoon. Despite not being drenched in sauce, every strand of noodle absorbs the rich umami of the seafood broth it’s cooked in. We couldn’t help ourselves and finished the whole plate, even though we ordered the upsized $8 version.
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