New Stall, Long Queues!
There is a new stall in Ang Mo Kio that has barely been opened for a month but is already attracting hour-long queues for their fried Hokkien Mee! My friend, Cactuskit, tipped me off about it, and since it’s Hokkien Mee and run by two Gen Z guys, I didn’t hesitate to head there to see what the fuss is all about!
The Gen Z Duo
The dynamic duo behind the wok are Teo Jun Jie, 27 and Soh Ren Jie, 28. Because they both share the name 杰 (Jie), they aptly named their stall Ah Jie Hokkien Mee. Before opening their stall, Nun Jie spent three years frying Hokkien Mee at another stall, while Ren Jie was cooking Japanese cuisine. They teamed up to start a stall in a quiet coffee shop on the outskirts of Ang Mo Kio Central, which has since become a happening dining destination.
Keys to Success
I think there are two key factors to their success. Firstly, they have installed a very good stove which is wide enough such that 80% of the wok is exposed to the flames. This enables them to really give the noodles a good stir fry till they are slightly charred before the stock is added. A lot of other stalls use a stove where only the bottom of the wok is exposed to the flames and so it is not easy to get the char!
Secondly, they make an outstanding pork lard using grade A pork fat which is cooked fresh daily. As you can see in the photo, they season the pork fat with their blend of secret ingredients so that it is extra tasty. I felt it was a little on the salty side, but they are fresh and crispy.
The final product is a plate of Hokkien Mee that stands out as one of the best I’ve had in recent memory. It would easily rank among the top ten Hokkien Mee dishes in Singapore. The noodles are expertly fried, and doesn’t have that “kee” smell, and are nicely charred. The gravy is luscious, striking a balance between being too watery and too dry.
If there’s any critique, it would be that the chili sauce is a bit too watery. Otherwise, this is a Hokkien Mee that every fan of the dish should try! 4.5/5
Conclusion
Two young and upcoming hawkers who are showing that you don’t need a family legacy to produce a great Hokkien Mee! It just takes passion and dedication. Hopefully, they will stick with their formula and not be tempted to expand too quickly! If they can stay the course, we should see the stall firmly established as one of the best Hokkien Mee in Singapore.
Dr Leslie have you given out any 5s?
Most of the time I see 4-4.5s
And minor 3.75s.
It doesn’t really separate the cream from the crop
No, I have gone as high as 4.8 but that’s it. Perfection is rarely attainable.