Besides wanton mee, bak chor mee and char kway teow, Hokkien mee is also one of my favourite things to feast upon— I’m more of a noodle person! Sumo Fried Hokkien Prawn Mee is located at Ang Mo Kio 628 Market and has been churning out woks of Hokkien mee for the past 13 years.
About four years back, I was first introduced to this stall by a good friend who stays in the vicinity— I’ve become a regular customer ever since. Maybe I’m just a weirdo, but I’ve always preferred to takeaway Hokkien mee rather than eat it at the hawker centre itself. The noodles tend to absorb the flavourful prawn stock over time, resulting in a more flavourful packet of noodles when you get back home.
Sumo Fried Hokkien Prawn Mee is owned by 33-year-old Desmond and his wife, 26-year-old Regina. Across the stall in the same hawker centre lies Sumo Big Prawn Noodle, which is also owned by the couple. This Hokkien mee stall has always been under the radar and has low social media coverage as compared to their other stall— hopefully that will change after this article goes live!
What I tried at Sumo Fried Hokkien Prawn Mee
Before I begin, I’d like to reassure you that although I am a regular of their Hokkien mee, this is a completely unbiased and honest review from me— reading this Pavin and Seth? I started things off with their Fried Hokkien Prawn Mee (S$4.50 for small and S$6 for medium).
Desmond told me there’s three ways of eating Hokkien mee. Eating the noodles as it is, eating it with chilli, and squeezing the calamansi on it. Before I commenced eating this plate of lovely goodness, the broth had already been absorbed by the noodles due to my endless photo-taking— just the way I like it!
The texture of the noodles was just right, unlike other places that I found to be a little soggy. It was perfumed with the minced garlic and slightly crispy pork lard bits which added depths of flavour to the noodles. The ratio of bee hoon to noodles is higher over here.
Desmond says, “The reason I put more bee hoon is because it’s able to absorb more stock and it makes the Hokkien mee more flavourful.”
Although Sumo Fried Hokkien Prawn Mee doesn’t use sliced pork belly, the robust prawn stock, which was boiled for a total of three hours, was strong enough to satisfy my taste buds.
My S$4.50 portion had three fresh small prawns that were firm to the bite, and the sotong wasn’t overcooked as well. The sambal chilli had a spicy kick and I could taste the dried shrimp notes within. Squeezing the calamansi added a fresh citrus boost and lessened the richness of the noodles.
The Fried Oyster (S$6 for small and S$8 for medium) was secretly judged by my eyes before I had a taste of it. The dish appeared dry which was a good sign— I absolutely hate wet soggy ones! It was in a perfect shade of golden brown and it had plump-looking oysters— I was already pumped-up to try it!
My first bite had some resistance as the flour was crispy and the plump oysters added some satisfying umami-ness to it. The chilli was sour and was the perfect accompaniment to the Fried Oyster— I’m definitely ordering this again the next time!
I’ve always visited this stall for their Hokkien mee, so imagine my astonishment when their Black Carrot Cake (S$3 for small and S$4 for medium) was surprisingly delicious! It was generously filled with egg and crunchy chai poh (preserved radish) which gave the carrot cake texture. The intensity of the black sweet sauce hits you with each spoonful and the wok hei smokiness enhances the whole dish. There wasn’t a need for the sambal chilli— it was good on its own!
Have you ever eaten soggy black carrot cake in your life? I’d had my fair share of them and it’s not a pleasant experience at all. Sumo Fried Hokkien Prawn Mee’s version had none of that nonsense with its firm chai tow pieces— you nailed it, Chef Desmond!
The White Carrot Cake (S$3 for small and S$4 for medium) was perhaps the least impressive out of the four dishes I tasted today. It looked promising with the charred edges on the surface, but it wasn’t that mind-blowing in terms of flavour.
The experience of eating the White Carrot Cake was enhanced by the sambal chilli. Perhaps I’m being biased comparing this carrot cake to an awesome one I’ve had at Braddell, but let’s hope Desmond can find ways to get his white carrot cake to be on par with his black version.
I came to Sumo Fried Hokkien Prawn Mee, looking forward to their Hokkien mee. I didn’t expect that the Black Carrot Cake and Fried Oyster would turn out to be my new-found favourites from this hawker stall.
Desmond learnt how to cook Hokkien mee from the same master who also taught other hawkers who own popular Hokkien mee stalls at Serangoon North and Toa Payoh— anyone knows which stalls I’m talking about? His passion for cooking can be seen translated through his cooking actions at the wok. Each step meticulously followed through with finesse and precision.
Come try the Hokkien mee at Sumo Fried Hokkien Prawn Mee! In my opinion, it’s the best you can find in Ang Mo Kio, or am I wrong?
Expected damage: S$5 – S$16 per pax
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