Back in the first time I ate at Ah Hoe Mee Pok at their Clementi West stall, it was already helmed by Naoji Kuribara - who had picked up his skills from an Eric Chia who was the original owner. Naoji-san has since graduated into Li Yuan Mee Pok which has a few branches out there. He doesn't seem to be around anymore. And Eric is back with Ah Hoe Mee Pok at a new location (501 West Coast Drive).
So Li Yuan has those fusion mee pok bowls while Ah Hoe doesn't. I've never had the signature bowl or tried anything from Eric so that's what this was about. I hear that he's also the man behind Guan's Mee Pok and Lau Gu Ban.
Yeah, that's Eric.
Not bad mee pok. The texture was firm but not chewy and it is also obvious that these aren't the regular factory variety one finds in run of the mill mee pok stalls. These are...better. There's a bit more heft to them and they look like they soak up the sauce well. A sauce that was spicy, savoury, tangy and a bit lardy.
I ordered the $10 signature bowl. Came with a bowl laden with ingredients like sliced pork, minced pork, cabbage, fish cake, fish dumplings and two pretty large prawns. Love the fish dumplings. The soup wasn't intense but had a nice porcine/cabbage-y savoury sweetness.
Those two prawns which were cooked on order were meaty and sweet. So plump they were that there was even a thin layer of "face meat" beneath the shell on the head along with the tomalley which you could suck out. I normally avoid getting prawns that I need to de-shell but these were worth it.
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