Latest news with #AhHuatHokkienPrawnMee
Yahoo
30-04-2025
- Business
- Yahoo
3-day deal: 50% off for seniors, 20% off for all others at these hawker brands
Thanks to Labour Day, we get to enjoy another day off! If you're a senior aged above 60 who usually eats lunch after 2pm, here's some great news! From 1 to 3 May 2025, between 2pm and 5pm, all 16 Halal-certified OK & Humfull Laksa outlets (excluding Punggol) will offer 50% off all dine-in orders. Yep, you read that right! This promo will be applicable for all items on the menu, including the Roast Chix Rice (S$5), Curry Chicken w/ Potato Noodles (S$5.80), Chicken Rice (S$4.50), (S$6.50), and Handmade Chicken Meatball Noodles (S$5). 'But what if I'm under 60? Are there any other promotions for me?' you might ask. Yes, there are! You can enjoy 20% off all dine-in orders all day (during operating hours). This is applicable to everyone! For those who prefer to makan in the comfort of your own home, not to worry! Takeaway orders get 10% off, too. If you're a Punggol resident, don't feel left out — there's an even better deal for you. Customers of all ages who patronise the outlet at 308C Punggol Walk will get 50% off all dine-in orders for the entire day. Woah, that's an even sweeter deal! It doesn't stop there. Ah Huat Hokkien Prawn Mee, located just next door, will also be offering its Hokkien Prawn Mee and Ah Huat Fried Rice for just S$3 (U.P. S$6) all day! The 10% off for orders will be available for both stalls in Punggol as well. With prices rising across the board, every chance to save counts. All thanks to the Big Mayday Special promo, chicken rice, Hokkien mee and laksa fans will get to benefit. To check if an OK Chicken Rice & Humfull Laksa outlet is near you, click here. 15 best 'clucking good' chicken rice stalls in Singapore [Apr 2025 update] The post 3-day deal: 50% off for seniors, 20% off for all others at these hawker brands appeared first on
Yahoo
21-04-2025
- General
- Yahoo
Ah Huat Hokkien Prawn Mee: We finally tried Punggol's most talked-about Hokkien mee stall
Every time I open Facebook on my phone, Ah Huat Hokkien Prawn Mee seems to pop up without fail in the 'Hokkien Mee Hunting' group. Although the stall has been open for at least 1.5 months, it's recently become the talk of the town online, with comments ranging from praise for its flavour to complaints about soggy prawns and inconsistent quality — the list goes on. Curiosity finally got the better of me, so I swung by Foodgle coffee shop at 308C Walk to see what the fuss was all about. I'd been in touch with Daniel, the stall owner, beforehand, but I arrived early on purpose and had my dining partner order for me, hoping to avoid being recognised (Disclaimer: all stall photos were taken only after the meal). Why did I do that? A recent tasting served me one of the better mee hoon kueh soups I've had, so I recommended it to a friend who happened to live upstairs. Unfortunately, his experience didn't live up to the hype — he didn't enjoy it, which made me realise how food can sometimes differ on media invite days. I wanted to see for myself what a regular customer usually gets. Having been a chef myself, I recall the pressure the F&B director would place on us whenever a food critic was due for lunch. It's funny how the tables have turned. Owner Daniel shared that he and his team train people who may not have prior experience cooking a certain dish. They had all undergone stringent training that lasted anywhere between 3 to 10 days. Within 15 mins, we had already received the Hokkien Prawn Mee (S$6) and Ah Huat Fried Rice (S$6). If a customer waits 45 minutes or more, Ah Huat Hokkien Prawn Mee makes it their mission to offer a free kopi or teh kosong — a thoughtful gesture, indeed. Alas, the most contented dish, the Hokkien Prawn Mee arrived. Over here, thin bee hoon is used in place of the thick variety, paired with yellow noodles. It had 2 prawns, sotong, pork belly pieces, golden nuggets of pork lard, sambal and a calamansi. Visually, it appeared drier than the versions I'd seen on social media. Even my friend, who visited the stall with her husband the night before, got a wetter plate. I can only imagine how tough it must be for these hawkers, who aren't professionally trained. Even chefs struggle with consistency, so what more for them? Alas, the most contented dish, the Hokkien Prawn Mee arrived. Over here, thin bee hoon is used in place of the thick variety, paired with yellow noodles. It had 2 prawns, sotong, pork belly pieces, golden nuggets of pork lard, sambal and a calamansi. Visually, it appeared drier than the versions I'd seen on social media. Even my friend, who visited the stall with her husband the night before, got a wetter plate. I can only imagine how tough it must be for these hawkers, who aren't professionally trained. Even chefs struggle with consistency, so what more for them? 12 best hawker stalls at 409 AMK Market & Food Centre However, it was the yellow mee's alkaline taste — that 'siap siap' sensation on the tongue — that was a bit too strong for my liking. Imparting the calamansi's citrusy yellow drops to the noods did, however, improve the experience. Now for the positives. The prawns — often criticised for being soggy — were actually fresh, firm and sweet. Kudos to the chefs for taking the time and effort to peel each prawn carefully, leaving just the tip of the tail intact. Even the pork belly pieces were plump and soft, with the luscious fat melting in my mouth. I also enjoyed the squid — tentacles and all — which were pleasantly tender. To me, the showstoppers were the pork lard pieces and sambal. There were a dozen (yes, I counted) substantial pieces of pork lard — golden-brown morsels of crispy bliss that added a sinful burst of flavour to every spoonful of noodles. The sambal was bold and fiery; just a tiny bit packed a real punch. It was a solid supporting player, bringing everything together. We also tried the Ah Huat Fried Rice, a dish inspired by Daniel's mum, who used to make it for him during his childhood.. The rice, with a rich reddish-brown hue, was stir fried with roast pork, and topped with a sunny side-up. On the side sat a single prawn and pieces of pork lard. Oh, I just found out that for the month of April, the egg and prawn are given free. The rice had a subtle, smoky hint of wok hei, with a gently sweet undertone reminiscent of char siew seasoning. It was truly unique — I've rarely, if ever, had fried rice done this way. The fried egg on top added a rich creaminess to the rice, especially where the golden yolk had trickled down the grains. The roast pork pieces were fragrant and tender, and together with the pork lard, offered a satisfying balance of texture and aroma. Each bite contributed a savoury richness, with the crispy edges adding a light crunch that complemented the rice beautifully. The Hokkien mee needs a lot of work for sure. The robustness of the prawn broth, the alkalinity of the yellow noodles and the inconsistent final product are 3 important shortfalls that they should resolve. While the sambal and pork lard were great, I believe the noodles should ultimately be able to stand out on their own, without relying on supporting condiments to shine (that's just my opinion). I ended up liking the Ah Huat Fried Rice more. I'll give them some time to work on standardising their processes, and head down once more to give them another try. If you're around the Punggol area, why not swing by Ah Huat Hokkien Prawn Mee? Taste is subjective, so try it for yourself! Expected damage: S$6 – S$10 per pax Xiao Di Fried Prawn Noodle ($6) vs Reverie ($32): Kopitiam stall or restaurant does it better? The post Ah Huat Hokkien Prawn Mee: We finally tried Punggol's most talked-about Hokkien mee stall appeared first on
Yahoo
17-03-2025
- Entertainment
- Yahoo
Month-old Hokkien mee stall in Punggol already touted as the best
There's been a lot of traction lately in the Hawker groups on Facebook, raving about Ah Huat that recently opened within Foodgle Coffeeshop at 308C Walk. In fact, this stall is so fresh, even its signboard has yet to make an appearance! Soft launched on 1 Mar 2025, it's already cooking up a storm, with its Hokkien mee winning over the taste buds of nearby residents and earning an impressive 4.8-star rating (at the time of writing), with most netizens giving it at least 4 stars. Owner Daniel shared that he and his team train people who may not have prior experience cooking a certain dish. Take their Hokkien mee, for example — it was taught to 3 individuals, who took between 3 to 10 days to master the craft. Wow, with so many positive reviews on their noodles, I'd say the trainers definitely nailed it! The Hokkien Prawn comes in a single size at S$6. It's the wet-style version, generously topped (8g to 9g, to be exact) with freshly-fried lard. It's also guaranteed to be crispy. Daniel said, 'If the lard is soft, just let the stall know and they will replace it on the spot.' The prawn broth and chilli is also prepared from scratch at a central kitchen, and gets sent over. If you have what my colleagues call a 'black-hole' appetite, you can choose from a variety of add-ons to make your plate of Hokkien mee even heartier. They include: Hokkien — +S$2 Prawn — +S$2 Pork — +S$2 Sotong — +S$2 Fried Lard — +S$1 Chilli — +S$0.50 Lately, customers have been flooding Ah Huat Hokkien Prawn Mee with requests to add a Sunny Side-Up option. Well, guess what? Just 3 days ago, Daniel has agreed to make it available, and now patrons can enjoy it for an additional S$1! In case you're thinking this stall is just a one-hit wonder— hold up! Daniel's favourite dish growing up was his mum's fried rice. He wanted to showcase his beloved dish, the Ah Huat Fried Rice (S$6), to the masses, that's fried with special sauce and roast pork. 'The flavour is unique, and I haven't tasted anything similar,' he shared. Craving for some Hokkien mee? Well, if you live around Punggol or Sengkang, head over to give it a go. Xiao Di Fried Prawn Noodle ($6) vs Reverie ($32): Kopitiam stall or restaurant does it better? The post Month-old Hokkien mee stall in Punggol already touted as the best appeared first on
