Nam Sing Hokkien Mee

A long-standing Old Airport Road favourite that has served its 'dry' style of Hokkien mee for over half a century. Yellow and rice noodles are braised in a rich prawn-and-pork stock, then fried with egg, squid, prawns and pork until the strands drink up every bit of umami. It arrives with a wedge of lime and a dollop of fierce sambal on the side — the owner is famously particular and won't pre-mix the chilli in. The result is a drier, more caramelised plate than the wetter versions found elsewhere. It's worth the trek east; pair it with a sugarcane juice from the same hawker centre.