Some might be willing if that plate is truly more superior in the department of taste and quality of ingredients used. .
.
For this particular plate, the bee hoon is first fried in the wok to archive “wok hei” - breath/essence of the wok, then a generous helping of prawn stock and lastly to intensify the flavour, crispy pork lard. However, the wok hei and umami isn’t that distinctive during my visit. .
.
What I love about this dish is the accompanying sauce that’s made of (my Guess is) Yuzukusho and a particular spice/chili. The combination of that and the fried bee hoon had me at the “Holy F*ck I almost said it’s delicious” moment. I like it that even though it’s ‘dry’, it’s still have enough sauce but it lacks a little oomph.
.
.
.
#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #大食家大大大虾面 #Wok #Fried #Prawn #BeeHoon #大食家 #prawnmee #虾面 #SupportLocal