This stall used to be located at a coffeeshop at Block 40 Beo Crescent for decades, before making the move to its present location at another coffeeshop at 127 Bukit Merah Lane 1. Having grown up in the area, I spent many childhood days patronising Uncle Lim to satisfy my hokkien mee cravings. These days, the previous stall at Beo Crescent is taken up by someone else selling the same thing under the exact same name. However, they bear no relation to Uncle Lim. As they like to say - same same, but different!
The wok that Uncle Lim uses is the traditional cast iron type. An important material property of cast iron is its ability to retain heat for a considerable length of time - a major contributing factor to the wok hei in the end-product. He also uses his trusty wooden wok-cover when simmering the noodles upon adding the prawn stock. These, together with his experience and skill of course, is what makes his hokkien mee so outstanding.
The bee hoon used here is like a cross between the thin and thick type - it is just slightly thinner than the thick bee hoon used in laksa. I do prefer this compared to the thinner bee hoon as it gives the dish the slippery texture which I associate with fried hokkien mee. Uncle Lim's version belongs to the drier type, although you will still find some gravy resting below the bed of noodles.
The prawns and squids here are on the small side, but really, the star is the amazingly flavorful noodles that have absorbed the wonderful stock so well. The chilli is spicy, but not overly so, although my preference and advice is to eat the chilli separately so as to fully savor the actual flavor of the noodles.
A real treat for the taste buds, and a dish done masterfully by a true expert of the craft.
Yang Zhou Fried Hokkien Mee 洋洲福建苏东虾面（乌桥头)
Block 127 Bukit Merah Lane 1 coffeeshop
Opens Mondays to Fridays 7.30 am to 3.15 pm
Saturdays 8.30 am to 3.15 pm
Closed on Sundays
Date of Last Visit: 13th December 2020
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