Am I the only one who thinks Fried Hokkien Prawn Mee is best taken away and left to simmer in its heavenly lard-and-prawn-stock connection before one tucks into it? Might not make for a great photo but its flavours are just so much more intense.
Anyway! Two things about Eng Ho Fried Hokkien Prawn Mee stood out for me - firstly, the use of thick bee hoon and yellow noodles which makes for a great textural contrast, and secondly, when it comes to fried noodles, I definitely like mine on the dry side. I was lucky enough to wait less than 10 minutes for my takeaway order and having tried it, I would be willing to wait up to twice as long for this delicious pack of sin.
Nearby, there was a coffee shop and a nondescript store that offers a surprisingly good rojak.