• Hokkien Mee – Heritage Recipe with Italian Essence

    Posted: 11/03/2017 1:52 pm EDT Updated: May 7, 2019 7:51 pm

    By Exec Chef WILSON ANG

    We begin the first article on our WINE & CHEF cuisine with one of our regular guests’ all time favourite; the Crab Meat “Hokkien Mee”.

    “When i was young, my mum would cook a spread for prayers on 1st and 15th of the lunar month offering to the deities. There is this one dish always there and its a Hokkien mee, a staple representing our dialect group.

    According to mum, there is no such thing as a fixed recipe for hokkien mee as people in the past used what ever they could get their hands on. Fujian, being a region by the sea have an abundance of seafood, skilful soya sauce brewery, the love of pork by the people is what shapes the cuisine of Fujian.

    In Wine & Chef we use Linguine pasta as our choice of noodle as i always have something against the alkaline taste in egg noodle. Adding commonly found seafood like tiger prawns, mussels and squid acts as the main toppings of the hokkien mee. We also add some blue swimmer crab as it would bring more natural sweetness into the gravy.

    We had some social media bloggers commenting the dish being too rich to finish alone. This is always a dilemma for me as a chef; on one hand i like to satisfy more customer preference, on the other hand i’ll like to keep the family recipe as close to origin as possible meaning we use pork lard in the cooking process. Right now, we are just sticking with pork lard as it really makes the difference right from the first bite.

    Another major secret (no longer a secret now) is the use of Made in Singapore Soya Sauce from Kwong Cheong Thye – KCT​. The grade 1 Soya Sauce and Grade 1 Dark Soya Sauce is fantastic in not only quality & taste but also in term of value. Its pretty sad to find cez char nowadays using grade 6 or some soya sauce of dubious source which is just salty and the colour looks like soya sauce but it doesn’t have much aroma.

    Putting all these together is a prawn broth made with all the prawn shell collected. The finishing touch with chopped coriander, spring onion and crispy shallot completes the dish.

    Yes, its a rich dish and how i like it.”