Tony Johor Kaki

"Bouncy spongy fat yellow noodles fully blackened with dark soy sauce. Nice savoury sweet slightly smokey flavours."

Sue Lynn Tiong

"Ah Wah also serves good Hokkien Mee albeit slightly wetter. The noodles are chewier and comes with a good amount of lard and pork slivers."

OpenRice

"Ah Wah is the main chef who has been stir-frying Hokkien Mee for more than 40 years since his early twenties! Until now he is still using strong charcoal fire to stir-fry every single plate of Hokkien Mee to infuse a strong and fragrant taste to the noodles."

Ewe Paik Leong

"Ah Wah, the main cook, wears a white toque with pride. He has more than 30 years experience frying Hokkien mee and sticks to the old-school method of using a charcoal-fired stove."

KL Yeoh

"His masterful rendition of KL-style Hokkien noodles was deceptively paler in colour, but packed with a rich, smoky flavour."

Lex Tan

"We recommend mixing in more of the accompanying sambal belacan to enhance the flavour. It is a match made in heaven for these chewy, saucy noodles and crispy pork lardons."