Prawn Mee With Crispy Hae Bee Hiam Sambal So Shiok, Chen Liping Asked To Tapow Extra Home
We’ve never heard of Ipoh prawn noodles till we saw a Facebook post raving about Ipoh Zai Prawn Noodles, a two-month-old stall at Tanjong Pagar Plaza Market & Food Centre, and its “handsome” towkay. Unique prawn mee cooked by a dishy hawker? We had no choice but to check it out.
When we meet the boss, Ipoh-born chef-turned-hawker Ng Kie Cheong, 41, he tells us that Ipoh prawn noodles is similar to the Penang version, which is spicy and boasts a richer soup than hae mee found locally. The main difference, he says, is in the toppings. “Penang prawn mee is served with the standard toppings of fish cake, hard-boiled egg and beansprouts, while some places in Ipoh add different toppings like char siew,” he shares. Is he handsome? Well, at certain angles, he bears a faint resemblance to Mediacorp host Bryan Wong.No part of this story or photos can be reproduced without permission from 8days.sg.