Considering the dearth of good hokkien mee stalls in this part of Singapore, Yong Heng is a pretty decent choice if you’re not up for a drive to Toa Payoh for Tian Tian Lai’s. Service was quick and the plating much more presentable than what I can say for most places. Then again, who cares?
The stall is generous with its pork lard, laying a box of it for customers to pile them onto their plates. Prawns were cold though. The noodles were not soggy either and soaked up the seafood and pork stock. Mix in the chili and lime and each bite becomes all the more intense with hints of sourness, a punch of savouriness and slight sweetness.