SINGAPORE: All foodies will agree that KL style Fried Hokkien Mee is one of the best iconic dishes in South East Asia. Cooked over very high heat to get the wok hei, it is a taste that you will always crave. Therefore, whenever a well-known stall is established in Singapore, you would expect queues. Ipoh Tuck Kee along Foch Road is one of those that is worth raving about. In fact, I am a bit late as a lot have already written about it. I just want to let the heat cool down so I can avoid the crazy queue. But it is still a bearable 30 mins wait on a Sunday morning.
Related to the famous Tuck Kee stall in Ipoh, Malaysia. They are famous for their 月光河粉 (S$5.5), which basically is fried board rice noodles (Hor Fun) with a raw egg. The chef definitely didn't hold back on the garlic and crispy lard. Every bite is just comforting, smoky and garlicky.
Also not to be missed is their Fried Dai Loke Mee (S$5), which uses thicker yellow noodles. Unlike the Singapore version of Black Hokkien Mee, which is usually very wet and soupy. The KL style is almost dry. Cooking this with a big fire tend to concentrate the flavour. You must have these noodles with their belachan chilli. The shrimp flavour from the chilli further enhances the whole dish.
Get a serving of beef ball soup and vegetables to share. The beef ball soup is S$3 for 5 pieces. The soup is a bit light, but it is wonderful to pair it with the noodles and chilli, which can get a bit salty.
The vegetable is only S$3, simply boiled and seasoned with soy and oil, covered in a lot of fried garlic. I love my vegetable to have a bit of crunch, so this is too soft for me. However, it is still delicious, flavour-wise.
Overall, it’s a satisfying meal without burning a hole in the wallet! All these only cost me S$16.5. These are just beautiful and comforting. This is how hawker food should be, no-frill dishes made from simple, fresh ingredients at very affordable prices.
Address: 27 Foch road (Hoa Nam Building), #01-02, 51 Kopitiam, Singapore 209276