Reviews for You Fu Fried Hokkien Prawn Noodle Chinatown
Leon Kwang
4
First time here despite following them from You Fu (Golden Mile), to Woodlands, to "Shiok" (all over).
I find today's rendition better than what it was when the dad was behind the wok at Golden Mile (in yesteryears). I can't talk much about the wok hey but there's sufficient heat.. and the flavor/ umami were good. Belachan chilli is not my type (prefer sambal), but the flavor was good enough without the chilli.. and importantly - no alkaline taste (that is prominent at Shiok outlets).
Lau Guan Zhen (Sean)
5
You Fu Fried Hokkien Prawn Noodle in Chinatown serves up some of the best fried prawn noodles in town! The noodles are stir-fried to perfection, with a great balance of savory flavors from the prawn stock and the perfect amount of wok hei (charred aroma). The prawns are fresh, juicy, and tender, adding to the overall richness of the dish.
The portion is generous, making it a satisfying meal, and the fried shallots on top add a nice crunch and extra depth of flavor. The level of spiciness is just right, though you can always adjust it to your preference.
The small shop has a simple, no-frills vibe, but the food more than makes up for it. The service is quick, and the staff is friendly. If you’re a fan of flavorful Hokkien noodles, this place is a must-try!
Jason Deng
5
One of my favorite hokkien mee.
Used to support him at the golden mile stall during covid when nobody ever knew his stall. Since not much food available, we made eye contact and he asked, want hkm anot? Ready liao. $5 one packet. Ok lo. Take.
Went home and wah. This hkm good leh. It was so good that i informed my neighbours and they wanted to try so we had a group buy. Thereafter many of them loved this.
Fast forward, after he handed back the stall to his son and thereafter to his 2nd son, i no longer patronise them at golden mile since the taste lose to this original stall.
Today’s hkm was fry by his assistant who is also personally trained by the boss.
Taste wise, even after i dabao during lunch for dinner, still so good. The pork lard is still crispy. Prawns are so big. But of course, boss cook still better. With this, deserved a 5 star rating!
Vivian Foo
4
Tried the Fried Hokkien Mee. Not bad! It was flavourful with wok hei and the noodles soaked up the gravy. There were two prawns and a few pieces of pork. One of the better ones in Sg.
Paul Chan
5
Good "wet style" hokkien mee with great wok hei! These guys have been around quite a bit and are now in the Chinatown hawker center (Smith Street). Cooked in small batches of 3 to 4 plates at a time. About 10 min wait during lunchtime crowd. Fried lard pieces are optional but essential in my opinion!
Will
5
You Fu Fried Hokkien Prawn Mee
#02-186 light blue zone
Chinatown complex
4/5 (close fight with Kovan Simon road HKM)
Short queue, 3 men operation.
Ordered the smallest $5 portion.
CDC vouchers accepted.
A very good portion. Enough to eat.
Just enough, lol.
Both friend and I finished our HKM.
Prawns : 2 , size medium big. Fresh and springy.
Pork belly : generous portion
Noodles texture just right, not too wet, not too dry. Got smokey flavour, acceptable. Nothing bitter like some other's wok hei. Anyway know nthg much about wok hei.
Fried lard : crispy and fresh
Chilli : with a spicy punch but not those fragrant type.
Accessible : near Chinatown MRT.
Will I come again : For sure.
Yuta Takaoka
5
Hokkien Mee from Singapore is one of the popular noodle dishes that symbolizes the multicultural society of Singapore. Brought by immigrants from Fujian Province, this dish has fused with local food culture and evolved uniquely. Its flavors and style are filled with the charm that is characteristic of Singapore.
The distinctive feature of Hokkien Mee lies in its combination of noodles. It typically uses two types of noodles: yellow Chinese noodles (egg noodles) and rice vermicelli, allowing diners to enjoy a harmonious texture. The ingredients are diverse, including shrimp, squid, pork, eggs, and bean sprouts, with the shrimp broth being a key element that flavors the dish.
There are mainly two cooking styles. One is "stir-fried Hokkien Mee," where the noodles and ingredients are stir-fried in a rich shrimp broth or soy sauce-based sauce until slightly charred. Squeezing lime over it adds acidity and enhances the flavor. The other is "Hokkien Mee soup," where the noodles and ingredients are simmered in a broth based on shrimp stock, resulting in a lighter taste. In Singapore, stir-fried Hokkien Mee is particularly popular and can be easily enjoyed at hawker centers and food courts.
The seasoning is based on shrimp broth and includes soy sauce, garlic, and chili. The spiciness is mild, but it delivers a deep umami flavor. Sambal (chili paste) can be served on the side to adjust the spiciness, allowing diners to enjoy the flavors according to their preferences.
It’s interesting to note that Singapore's Hokkien Mee differs from that of Malaysia and Taiwan. In Malaysia, it is known as "Hokkien Char," where it is predominantly stir-fried with a dark soy sauce-based sauce. In contrast, Taiwanese Fujian cuisine has a different style from that of Singapore.
Singapore's Hokkien Mee is a delightful dish, characterized by the deep flavor of shrimp broth and the texture of the noodles. When visiting Singapore, be sure to savor this delicious creation born from its multicultural heritage.
Rebekah Mah
5
really so good. $7 gave 3 prawns and had amazing wok hei and generous portions. LOOOOVED every bite 😋😋😋😋😋 went at lunch time waited around 5min!
Drift King
3
Pork lard is nice. I finished it all
But, BUT, THATS ABOUT IT!! Chilli is spicy but no other taste? No lime ? Not enough lime sourish taste in it. No wok hey too!!
YL
5
First visit and lucky to get the 2nd last packet at $5 as stall is closing. I must say one of the better HK Mee in town. There are many good ones and this is one of them. Friendly boss too. I will come again and get one on the plate next time. Chilli shiok although on the v spicy side.