Simon road Hokkien mee is famous for their dry style Hokkien mee. It is not exactly dry because you still find some zup in it, but many regular customers will request it to be “dryer” every time they order.
They have $5 & $8. If you are a bit eater like us, please just order the $8. Their current main outlet is located at Blk 210 Hougang Street 21, S530210.
2nd outlet!
Located at π ππ ππππππ ππππ (Chang Sheng Eating House), a few minutes walk from Boon Keng MRT station!
With 23 years of being a professional photographer, everything came to halt in 2019 when the pandemic hits, no one was spared, including chef Aaron.
Applied, out of fun, turned into a serious 30 days commitment of non-stop filming and isolation from the outside world.
Masterchef Journey
As with his successful photography and professional diving career, chef Aaron’s passion for food and culinary is no less.
Out of fun and curiosity, he applied for MasterChef back in 2018 in a pub without thinking much about it.
Little did he know, he was called up for the audition 2 weeks later and the rest is history.
Hawker Journey
After this MasterChef journey, chef Aaron collaborated with different restaurants across different genre but always find himself coming back to the hawker scene.
With the spare time on hand due to the pandemic, chef Aaron wanted to start something with his skill and serves honest, cheap, no frills and no nonsense solid food.
The decision to sell the humble Mee Hoon Kway came naturally because not only is it one of chef Aaronβs favorite food, but there also isnβt much specialized Mee Hoon Kway stalls out there.
But of course, chef Aaronβs Mee Hoon Kway is a lot more than the regular fare. The difference is in the details. Each component of the dish from the minced pork, pork slices, pork ball and shrimp ball are lovingly made with a lot of attention put into them to a point each item is good enough on itβs own. And of course there is the famous βwok heyβ broth that they are so known for now.β
When asked about the main flavours in his soup based, inspired by the Japanese charcoal flying fish where it was roasted on a skewer and roast until charred then made into stock, “Wok Hey” was one of the main flavours he wanted to infuse in his soup. Since then, it has been very popular among singaporean with queue snaking up to 1.5 hours!
Even if you are the best ping pong player, your skills is completely redundant if nobody wants to watch.Β
Chef Aaron
Photo Credit: Jiak Song Facebook
Fifth Outlet
With the success of this first flagship outlet, opportunities came knocking on his door and has have since expanded and now to his fifth outlet!
It is definitely a solid bowl of comfort food without any frills and gimmick, especially with his soup that you can finish to the last drop without feeling thirsty!
