To be fair, I shouldn’t even draw comparisons between this massive serving of Singapore-style Fried Hokkien Mee for 8 pax and the typical smaller plates served at hawker centres or coffeeshops, because Henry Lau, our host and chef, had mentioned that his food costs for this dish is disproportionately high (seems like it is due to what is needed to make the stock).
Anyway, as he was frying this dish, I was thinking to myself, how much better can Fried Hokkien Mee be, right? But trust me, THIS WAS MIND-BLOWING! No wonder @ramenking2018, the organiser of our dinner, sang such high praises of it.
I swear there is some kind of powerful chemistry at work in Henry’s version. Obviously, the components that play vital roles are the concentrated stock (which Henry quite understandably, preferred not to divulge anything about), the equipment used, the extremely strong fire, Henry’s finely-tuned cooking sequence (he is careful about what goes into the wok and when), the insane amount of pork oil (it tasted so full-bodied and fresh) and minced garlic in frying, and the cubes of pork lard that remained miraculously crunchy on the outside even after being simmered for a time (Henry said it took many attempts to perfect them). All these and more amalgamated into a swoon-worthy shiokness I couldn’t resist having three servings of.
And when his homemade sambal belachan was mixed in (it sings with a lyrical note of fresh lime juice), shiokness went right off the charts.
I will create a video post soon about our entire meal at @liufusifangcai (it costs $80 per pax, and the menu is decided by Henry) but as you can see, my number one dish of that evening needed its own post first.

To make a booking, please Whatsapp Henry at:

8525 0020