{"id":405,"date":"2026-01-17T15:25:19","date_gmt":"2026-01-17T07:25:19","guid":{"rendered":"https:\/\/blog.ipacktravel.com\/wp\/?p=405"},"modified":"2026-04-23T22:59:04","modified_gmt":"2026-04-23T14:59:04","slug":"singapore-eat-ah-huat-hokkien-prawn-mee-bukit-batok","status":"publish","type":"post","link":"https:\/\/blog.ipacktravel.com\/wp\/singapore-eat-ah-huat-hokkien-prawn-mee-bukit-batok\/","title":{"rendered":"Singapore Eat: Ah Huat Hokkien Prawn Mee (\u963f\u53d1\u798f\u5efa\u9762) @ Bukit Batok"},"content":{"rendered":"\n

Ah Huat Hokkien Prawn Mee (\u963f\u53d1\u798f\u5efa\u9762) is a food stall serving Hokkien prawn mee<\/em> as its signature dish in Punggol. It opened a new stall in Foodgle Hub (\u798f\u54e5)<\/a><\/strong> below Block 451 in Bukit Batok West. Aside from Hokkien prawn mee<\/em>, the stall also serves popular dishes like fried kway teow<\/em>, fried oyster omelette and fried rice with selection of add-ons as desired.<\/p>\n\n\n\n

\"Ah<\/figure>\n\n\n\n

Their signature Hokkien Prawn Mee (\u798f\u5efa\u867e\u9762) uses typical yellow noodle and thin rice vermicelli to stir-fried with prawns, calamari, pork belly shreds, egg and garlic bits, and garnished with a lime, crispy fried pork lard and spicy sambal chilli. The dish is not too wet \u2014 it may seem very wet when served but is not so after tossing the noodle with the sauce \u2014 and has a strong wok aroma, flavourful and not salty. It is delicious.<\/p>\n\n\n\n

\"Ah<\/figure>\n\n\n\n

The Ah Huat Char Kway Teow (\u963f\u53d1\u7092\u7cbf\u6761), with either hum<\/em> (cockles) or prawns, uses yellow noodle and broad-flat kway teow<\/em> to nicely fried with cockles, fishcake slices, egg and crispy fried pork lard. The dish has just-nice wetness, non-oily, not overly sweet nor salty and with heavy wok aroma. The cockles are lightly cooked and not too raw. It is tasty and delicious.<\/p>\n\n\n\n

\"Ah<\/figure>\n\n\n\n

Ah Huat Fried Rice (\u963f\u53d1\u7092\u996d) is another 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<\/em> sauce and added with a sunny-side-up egg with a beautiful orangish yolk. The fried rice has similar wok aroma, nice mix of textures and mild sweet-savoury with mellow flavour of char siew<\/em> sauce. Optionally, request for some spiciness to be added to twist the flavours.<\/p>\n\n\n\n

\"Ah<\/figure>\n\n\n\n

Ah Huat’s Fried Oyster Omelette (\u963f\u53d1\u869d\u714e) has big fresh oysters that is not fried with the omelette \u2014 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.<\/p>\n\n\n\n

\"Ah<\/figure>\n\n\n\n

Aside from the 4 main dishes, Ah Huat serves similar dishes with choices of different add-ons.<\/p>\n\n\n\n