Ah Huat Hokkien Prawn Mee (阿发福建面) is a popular food stall known for its Hokkien prawn mee with strong wok aroma and offering it in Punggol Walk. It setup several branches around Singapore, including one in Foodgle Hub (福哥) below Block 451 in Bukit Batok West. Aside from Hokkien prawn mee, the stall also serves popular dishes like fried kway teow and fried oyster omelette with selection of add-ons as desired. They added white / black / duo carrot cake to their menu recently.
Ah Huat’s signature Hokkien Prawn Mee (福建虾面) uses yellow noodle and thin rice vermicelli to stir-fried with prawns, calamari, pork belly shreds, egg, spring onions, bean sprouts and garlic bits, and topped with a lime, crispy fried pork lard and spicy sambal chilli. The dish is not too wet — it may seem wet when served but not so after tossing the noodle with the gravy — and has a strong wok aroma, flavourful and low saltiness. It is delicious indeed.
The Ah Huat Char Kway Teow (阿发炒粿条) — with either hum (cockles) or prawns — uses yellow noodle and medium-size flat kway teow to stir-fry with prawns (or cockles), sliced fishcake, egg and crispy fried pork lard. The dish is not too dry or wet, non-oily, and with nice sweet-savoury flavour and heavy wok aroma. It is a delicious, tasty dish and all-time favourite. I have also tried the dish with cockles, which are lightly cooked till tender and not too raw.
Ah Huat Fried Rice (阿发炒饭) — seemed to have been taken off the menu and replaced with fried carrot cake dishes — is a specialty dish of Ah Huat with its own unique style. The rice is fried with egg, a prawn, scallion and shreds of fried / roasted pork in red char siew sauce and added with a sunny-side-up egg. The fried rice has similar heavy wok aroma, nice mix of textures and mild sweet-savoury flavour of char siew sauce.
Ah Huat’s Fried Oyster Omelette (阿发蚝煎) has big fresh oysters that is not fried with the omelette — a smart way to prevent the oysters from shrinking too much and also its fluid from wetting the fried omelette. The lightly-cooked oysters still retain most of their natural freshness and taste. The omelette, with cornstarch, is fried till crispy, non-oily, and goes well with the sour-sweet-spicy dipping chilli. Eat the oysters with the omelette, of course, not as two separate dishes.
New on the menu is the White Carrot Cake (白萝卜糕) that uses small cuts of soft, white radish cake to pan-fry in eggs with minced dried radish (cai po, 菜埔) and garnished with spring onions. The fried egg holds the radish cake together and is served in bigger cut pieces rather than in crumbles. The dish is light tasting, similarly non-oily and non-salty, and with clear flavours of egg, steamed radish, savoury dried radish and fresh spring onions.
Aside from the main dishes, Ah Huat Hokkien Prawn Mee serves similar dishes with choices of different add-ons. There are also black carrot cake and also black-and-white (duo version) as an all-in dish to go for.
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Address:
Foodgle Hub (福哥) @ Bukit Batok West
Blk 451 Bukit Batok West Ave 6, Singapore 650451
Opening Hours:
10am to 9pm | Daily
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