What hits you immediately about the haphazard mess of noodles is the distinct charcoal accents. This truly epitomizes "wok hei". Every mouthful guarantees a heady char.
Tantalizing smoky fragrance aside, the noodles, an assortment of thin rice vermicelli, thick rice noodles and yellow egg noodles, have been allowed to thoroughly bathe in all of that potently rich prawn stock, making the infusion so flavourful the toasty sweetish sambal served alongside is rendered quite redundant.
Three-for-three, the sparkling fresh squid and prawns are cooked perfectly. Soft with a slight chew. These are all what makes Swee Guan Hokkien Mee such a master in its class.
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