WuFoo holds a special place in our hearts, evoking memories from our early adulthood days when supper dates often meant a comforting bowl of hokkien mee at their little humble stall at Gat Lebuh Presgrave. With over 30 years in this business, it has been passed down to the second generation now. They have taken the reins and given WuFoo a bigger and comfortable space of their own.
What sets them apart is their commitmennt to tradition. Their signature prawn broth is still slow-simmered over charcoal that delivers the depth of favor for a good hokkien prawn mee. Another highlight is the flexibility to ustomize your bowl with a variety of additional toppings. This makes each visit a unique culinary experience.
 |
| Hokkien Prawn Mee Large RM 7.50 |
 |
| Hokkien Lor Mee with Roasted Pork RM 12 |
We went for the basic hokkien prawn mee and they truly lived up their long-standing reputation. The broth was rich yet well-balanced, with the prawn essenceblending beautifully without overpowering the chili. The Bihun and yellow noodle was cooked just right, its springy and satisfying.
Another must-try is their hokkien lor mee. The thick, starchy, garlicky gravy melds seamlessly with the savoury prawn broth, creating a complex but an indulgent harmony of flavors. We added roasted pork for an extra proteins, but the topping options at the counter are nearly endless, inviting you to mix and match to your preference.
WuFoo Hokkien Prawn Lor Mee
No comments