Hokkien Prawn Mee ala Singapore
Dec 25th, 2007 by Steven
We were in Singapore’s Chinatown searching for some hawker fare for breakfast when we came upon Hong Lim Complex on Upper Cross Street. It’s an integrated wet and dry market with a food court. The complex is located beside the Chinatown Point shopping mall.
While exploring the hawker stalls, we chanced upon The Old Stall, which is famous for its Hokkien Prawn Mee. From the news-clippings, we gathered that the stall is patronized by local and foreign celebrities. It was also featured on a Hong Kong tv programme after a producer had eaten at the stall. Chan proudly told us that his stall would be featured in a forthcoming publication on What to Eat in Singapore.
We were attended to by its friendly owner, who introduced himself as Chan - that’s him in the photo above. He took over the business in 1978 from his mother who started it in 1943.
A choice of mee, white rice flour noodle or meehoon with generous serving prawns and sliced pork. Option to top up with pork ribs.
Unlike our Penang har mein, Chan uses pork ribs and bones with rock sugar to prepare the soup. Hence, the soup is ‘clear’ to taste. He recommended adding his ‘special chili powder’ for that extra taste.
To get there, take the MRT to Chinatown (NE4). Exit at the Chinatown Point. Inside the shopping mall, head to the back entrance where there is a connecting walkway to the Hong Lim Complex.
If you need assistance, call Chan (his name is printed as Michael Tan on his call card) on his mobile +65 9853 9630.
Topping up with pork ribs
The clear soup