339 AMK Xing Rong Ji Fried Hokkian Prawn Noodle

waited about 30 minutes for this plate of hokkien mee although it was 1pm slightly after peak lunch hour on a saturday. but it was a good plate of hokkien mee that came with 3 plump fresh sea prawns and plenty of pork belly. a robust broth. only the chilli was not spicy enough. medium $6 portion shown here.

One of my favourite Hokkien Mee in central Singapore. Remember to ask for the crispy pork lard. It's within a vibrant hawker centre, so do expect the crowds and noise to accompany you yummy meal

兴荣记炒福建虾面 (Fried Hokkien Mee) This dish features a delicious mix of fried noodles and beehoon, infused with a rich, savoury base, prawns, and an irresistible wok-hei flavour achieved through expert frying skills and a hot wok. Enhanced with pork lard and a fiery, spicy chilli, it’s a must-try for Hokkien Mee lovers. Pricing: Small: $5 Medium: $6 Large: $7 Add-ons: Prawns / Sotong: +$2 Meat: +$1.50 They also offer Fried Big Prawn Noodles with Lala at $25. Recently, we revisited their old stall at 339 AMK Ave to satisfy our cravings, and now we’re ready to head to their new location at Blk 69 Geylang Bahru #01-41.

After having 2 small plates from Bugis fishhead and Ah Ong for dinner, I decided that having a third wouldnt do the stall justice, so I da bao home instead. Maybe doing so have given an advantage to allow the noodles to absorb all the broth, I am not sure. But Xing Rong Ji's is the winner of the 3 for me. Old school taste that derived from the combination of good umami and alkaline noodles was comforting after the confusing experience with Ah Ong's, despite having it hours before Xing Rong Ji's. The chilli was the spicy orange chilli belacan kind, which gave a good kick while being complementary at the same time. The gamey, porky taste from the pork belly completes the old school taste. There were many crispy, well fried egg pieces that contributed to the wok hei. It was on the drier side, probably because I da baoed. I was glad to end the Geylang Bahru hunt with the best the area has to offer, in my humble opinion and subjective preference of course. (Pardon me for the lousy, half-eaten hkm picture. Anticipation got the better of me, so I forgot to take one before starting to eat. I hope my verdict helps to reinforce the fact that the taste of a hkm is independent of the quality of the photo, and the fact that my photo-taking skill sucks)

Inedible. I am not one to waste food and not clean my plate. As a hokkien mee aficionado, sadly, this plate of hokkien mee is my first ever where I simply cannot finish the meal. Not because of the portion size but because of the flavour and texture. Only positive I have is that their ingredients are fresh. However, the prawns are not sweet, meaning the prawns were likely cooked without shell on. Where then has all the prawn sweetness gone to? Well, I can't taste any in the stock. Looks can be so deceiving for my plate of noodles honestly looks promising. However, it lacked wok hey, were slightly soggy and there was no trace of seafood umami-ness in it's gravy. Upon receiving my order, I noticed the chef scooped out pre-fried noodles from a container into the wok followed by dumping in a small portion of leftovers noodles from a previous serving, added a ladle of soup and tossed the mix around inside the wok as a reheat. The end result, an inedible plate of soggy and tasteless noodles. I stopped at two mouths without chilli and needed their sambal to get me through the rest of their noodles. Still could not finish it in the end. I don't get the other reviews but it could be just my plate that's seriously awful on that day.