If "gao" is the universal Singaporean term to describe a very concentrated beverage or broth, this would certainly be "fried Hokkien mee gao". And we're not just talking about viscosity here, but the intense flavours that the flavourful broth packs.
When someone told me about this Hokkien noodle dish that's served in a claypot, I almost thought that the guy was referring to a prawn soup noodle dish. But it turns out that this is actually a fried Hokkien mee dish with a lot more broth than the others, which is left to simmer in a small claypot before it's served bubbling hot.
While the claypot may seem to be just another receptacle for this noodle dish, it actually has its purpose: to level up this classic local hawker dish.
Thick flavourful umami broth
Above left: After a quick stir-fry, the noodles are left to simmer for a while in a small claypot
Above right: A thick broth with intense prawny flavours!
"Reduction" is the keyword in this entire claypot modus operandi.
The idea is to bring the noodles and already thick broth to a boil and let it simmer to an even more concentrated form, right after a quick stir-fry in the wok.
Made from stir-fried prawn heads, prawn paste, and dried shrimps, the broth is an umami bomb to begin with. And letting it simmer in a claypot over low heat is just the way to detonate it. And the thick broth did blow me away!
The only imperfections to me are that it could use more wok-hei and less salt.
Deep-fried crispy pork belly like chicken nuggets
Above: One of a kind — fried Hokkien mee with deep-fried crispy pork belly
One unique feature of this fried Hokkien mee dish is that it comes with strips of really tasty deep-fried crispy pork belly, which is a truly delightful addition. And interestingly, the crispy pork belly actually smells and tastes very much like deep-fried chicken nuggets to me. Interesting!
But as the portions of this noodle dish is quite large — and I believe that it can easily feed two persons — you may not want to risk eating this alone, especially with the generous portions of deep-fried crispy pork belly. That may just be too much of a good thing, for one.
Straight from under the sea
Above: Prawns, squid, and clams are the usual suspects in this flavourful fried Hokkien mee
Like the other fried Hokkien mee out there, this one also comes with prawns and squid, and it also has clams in it. There's a really pleasant crunch to the prawns, which is a testament to its freshness, and the squid and clams tasted really fresh too.
I believe that the freshness of the seafood ingredients also has an important role to play in making this noodle dish a really umami one.
Eating it with a spicy and tangy kick!
Above: A squeeze of calamansi lime juice and a smattering of belachan chilli paste to give it a spicy and tangy kick!
No fried Hokkien mee would be complete with a squeeze of calamansi lime juice and a smattering of belachan chilli paste. And I think that the fresh belachan chilli paste that comes with this claypot noodle dish is a must-have, as it really gives it a spicy kick with another dimension of flavours.
Just don't be too quick to stir the chilli paste into the entire dish. The fried Hokkien mee is delicious on its own and I think it deserves to be savoured in its original flavours.
It's worth a taste
At $11, I wouldn't say that this fried Hokkien mee is priced for the heartlanders. It is, after all, about twice the price of its more common cousins. However, given that one portion of this is essentially sufficient to feed two persons, and with the generous amounts of ingredients — including the deep-fried crispy pork belly — it somehow works out to be a steal. If you see it the way I do.
And it's not just about the generous portions. It's about the intense flavours in the thick broth in this "fried Hokkien mee gao" that you should have a taste of, for yourself.
Locate it
Address:
Kim Keat Hokkien Mee
Ocean 92 Eating House
Block 92 Lorong 4 Toa Payoh
# 01-264 Singapore 310092
Operating Hours:
Opens daily except Tuesdays & Wednesdays,
11 a.m. - 8 p.m.
Call:
9011 4400
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