Yong Huat Fried Hokkien Prawn Mee (Since 1949)

So-so normal fried noodle and kway teow. Not worth imo. Take a drive down to 155 better. Uncle is rude.

Worst hokkien mee. Prawns not at least peeled off leaving the tail. Inconvienence will cause people to order other stalls instead which are better.

Great hokkien mee! Must try! The umami, wok hey is on point and belachan matches very well if you take chilli. Generous with the ingredients esp the huge prawns, fresh and firm and lots of egg too, super worth the $4 (small size already contains 2 whole prawns). This was bought as takeaway on a weekday afternoon. Wait was not long and food still tasted great even though it was packed for a while. Definitely better than the Blk 155. (sorry, although I have been eating blk155 for the longest time) Note: picture shows 2 small takeaway portion transferred to a plate.

Newly opened in Bukit Batok West. Offer hokkien prawn noodles, fried carrot cake, fried kway teow, fish soup and mee hoon kueh. Hokkien noodles, mee hoon kueh and fried kway teow is good.

Price Update 13 May 22 - price has increased to $5 for Hokien Mee I tried the Fried Kway Teow $4. Noodles are still hard n not cooked properly..average standard only. After I uploaded the photos, I see they are famous for their Hokien Mee Next time I am going to try .the famous hokien mee ( from 1949 ).

The old uncle and Aunty have passed down the skill pretty well to the new owners. East Coast Area Being ‘Hokkien mee Central’ . This I boldly claim as one of the better ones! Only feedback is put back the belly pork in the normal hokkien mee and more chives.

Ordered the Roasted Pork Fried Hokkien Mee $8 and Fried Kway Teow $6. Of the time of writing this review, I personally think that this is the best Hokkien Mee around this area, even better than Block 155 and 207. (But Geylang charcoal still the best lol!) The Hokkien Mee gravy and taste is quite kao (thick), but most importantly the belacan is very fragrant. They told me it's handmade belacan! The roasted pork still retains its crunchiness even after soak in the gravy. As for the Char Kway Teow, it's abit wet and lack of wok hei (breath of wok), but they make it up with other flavours (dark and sweet soy sauce). It's a hit or miss thing, but do give it a try to find out yourself. It reminded me of my hometown uncle on trishaw char kway teow. I would recommend if you're around the area!

Sadly left with a unfulfilling taste .....by new cooks. 1st picture you are seeing is the real deal by former owner. 2nd picture with prawn shell on is the new cooks.