Come Daily Fried Hokkien Mee 天天来炒福建虾面

I like to clarify the term Fried Hokkien Mee. My mom is Hokkien and her fried Hokkien Mee is actually braised, very much like the Johor’s style which uses sliced pork (sometimes with pork ribs), small prawns, squid, nappa cabbage or mustard greens with flat yellow egg noodles as shown in the picture below.

Hokkien Mee in Malaysia is braised with black soy sauce. It is a Must Eat when in Malaysia!

Hokkien Mee in Malaysia is braised with black soy sauce.
It is a Must Eat when in Malaysia!
My mom’s Boon Mee is very much like this Johor version.

Johorians use the same type of noodles as Mom but the Malaysians in Selangor use thicker yellow cylindrical-shaped noodles, which they called “Tai Lok Meen” in Cantonese. Mom would garnished the dish with crispy fried shallots, red-cut chillies, chopped scallions and cilantro and occasionally some crispy pork lard since she has become quite the health nut as she grow older, freaking out over anything she deemed as high cholesterol. Our family calls this dish “Boon Mee” which means braised/stewed noodles in Hokkien. To differentiate the dark soy-sauce braised and the “white” varieties, we termed it Singapore Fried Hokkien Mee. In local cze char stalls, Hokkien Mee is the dark version as seen in picture above.

Below is Kuala Lumpur’s famous Hokkien Mee or better known as Tai Lok Meen. Click on the pictures for some commentary.

Some time late last year, I was out with my cousin and he asked if I liked Hokkien Mee which is the common name for Fried Hokkien Prawn Mee a.k.a Sotong Mee (sotong is the Malay word for squid). I said I do like it and he brought me to this food centre which was packed during lunch hours. The food took some time to arrive. I supposed the uncle was letting the noodles sit in his wok to slowly absorb the seafood flavours from the stock. The uncle has been selling since 1968 so he knows what he is doing. The long queue and wait for the meal is a testament to his fare.

Come Daily Fried Hokkien Mee

Food Centre at Blk 127, Lorong 1 Toa Payoh, Singapore 310127.

What we got in return for our patience were two plates of rich and tasty strands of noodles drenched in prawn and pork stock. The texture of the noodles by Italian standard would be considered way below “cottura” (the opposite of al dente). There was simply no resistance to the bite and one can slurp the gooey dish effortlessly that was dangerously bothering on being soggy.

Come Daily Fried Hokkien Mee

Hokkien Mee or Fried Prawn Mee is easily is one of the big four (must eat noodles) of hawker favourites.

In comparison to the other Fried Hokkien Mee I had before, Come Daily serves this dish extra moist. In fact, the presentation was sloppy but the look did not affect the overall taste although the lard was not crispy and the squid was too little to satisfy me. The bean sprouts had lost their crunchiness. I forgot how much my cousin paid for the meal but I remembered being a little shocked and finding it on the high side when he told me the price.

Come Daily Fried Hokkien Mee

Singapore Fried Hokkien Mee.
Lard, Pork Belly Strips, Prawns, Squid were used in the Coarse Vermicelli and Yellow Noodle dish.

Taking the factors of taste, price, ambience (upkeep of the food centre), and service (waiting time) into consideration, in my humble opinion, it was definitely one of the better tasting ones but not value for money. I would not go daily for this dish nor make the extra effort to go there just to eat it. It has somehow failed to wow me.

Come Daily Fried Hokkien Mee

No matter how good the noodle dish is, it is not complete until we squeeze some fresh small lime and eat it with spicy sambal.

Come Daily Fried Hokkien Mee

Come Daily Fried Hokkien Mee 天天来炒福建虾面

Come Daily Fried Hokkien Mee 天天来炒福建虾面
Address: #02-27, Blk 127,
Lorong 1 Toa Payoh,
Singapore 310127.

Tel:(+65) 6251 8542

Operating hours: Closed on Mondays
9.30am – 6pm

Happy eating 🙂

Click here to see my recipe for Singapore Fried Hokkien Mee.

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Comments
4 Responses to “Come Daily Fried Hokkien Mee 天天来炒福建虾面”
  1. Lignum Draco says:

    It sounds like all the taste of the meal is in the broth. Not sure I’d like it if it was too gooey, and not enough crunchy bits.

  2. renxkyoko says:

    The Toi Lok Meen….. uhm, aesthetically, uhm,,,…. reminds me of something unsavory…. but then the test is in the taste. Who knows?

    • Sam Han says:

      Hi Ren, the Tai Lok Meen is generally an acceptable taste in Malaya but this stall I patronise in Petaling Jaya is really good. I think you will like it 😀

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