This is elevated mee pok with enough hae bee hiam (prawn and sakura ebi) flavour in the broth that poils at the base of these noodles. It boasts of tiger prawns, minced pork, chinese sausage and a sous vide egg.
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Every mouthful was a flavourful mix of aromatic prawn broth, mee pok (could be more al dente no doubt though still ok, and sakura ebi aroma with a little heat. Comforting indeed, and if you feel like levelling up your mee pok. The place also does other kinds of modern dishes served small-dish style. Most are known familiars like your satay, but with their own touch of a twist. #izyfook #herpenandfork #burpple #sgfood #sgfoodblogger #8dayseat #sgblogger #cafehoppingsg