unfortunately, sinkies' taste for the best fried hokkien mee has changed. most will post slimy, gluey, wet hokkien mee with a lot of seafood ingredients, especially large prawns, forgetting that solid hokkien mee is in the way the combination of yellow and rice noodles is fried and how the combo tastes, with sauce and sambal. most important for me is caramelization of both yellow and rice noodles (tua bee hoon, vermicelli will not do). caramelization with heat retained in noodles indicates great wok hei and skillful frying techniques, ways of master fried hokkien mee chefs that are lost today in sg.
this one from
cum daily in toa payoh, although rated highly by sinkies, is not good enough on my list.