Firstly, it is fried till almost dry, allowing the sauces to be concentrated and then cling on to their dear lives on the long and sticky surfaces of the 'fat noodles'.
Secondly, the absorption of the "wok hei" is lifted to a new high without the presence of too much gravy.
Thirdly, the thick sweet black sauces can be addictive though it is slightly bitter. Like molasses added to selective pastry or bread the synergy produced is better than the taste that come from the sum of the parts.
Fourthly, the robust body of the fat round noodles can satisfy any growling stomach.
Last but not least, the explosive combination from the lard oil and its deep-fried pieces makes eating Hokkien Mee a culinary experience. I wonder why it didn't make it into the CNN top 50 Asian eats.
This what we came for and got. Great lardy stuff and it couldn't have gone better than these. Admittedly, they have competition from the other end of the block in the form of the formidable looking Mei Keng that has an extra lot. An old friend and a resident nearby brought me there for dinner years ago and it is known for their 'tai chow'.
Another of their best-seller. Stir-fried Lala. Great sauce and fresh morsels.
Wat Tan Hor - I am still very much for the Ipoh variety where the egg mixture comes in with the right consistency/amount and right timing.
The Lo Meen looks the same as the Wat Tan Hor. The only difference was the noodles and the addition of Black Vinegar.
Verdict: Go for their Hokkien Mee and Lala!.
Address: Off Jalan 222, Jalan 14/48 (Next to Shell Station)