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This may not be one of those super famous Hokkien Mee; but its prawn and pork soup base hold itself up against those more well known stalls.
Bark Thong Hokkien Mee since 1960s
Started since the 1960s, the Bark Thong Hokkien Mee has been around for nearly six decades.
They have been serving this same bowl of goodness from the Sin Wah coffeeshop for a long time.
Currently, this same stall have moved to the Shark Food Court, opposite of Shell Petrol Station along Burma Road.
The soup itself even before the chili paste was mixed in are already spicy enough to drench you in sweats.
As a not-so-heavy chili user, we usually order our bowls of Hokkien Mee without the chili paste.
We find the spiciness in the soup itself is good enough for us, while adding the extra chili paste tends to overwhelm the soup.
With a 60 years old well-kept recipe, the richness from the soup is really well-balanced and flavourful.
We even think that it is way better than the well-known Green House Hokkien Mee.
The food court is currently run by a pair of elderly couple, you may want to consider “self-service” for your drinks as you will most likely need it from the spicy Hokkien Mee.
Although not many stalls are in operation at this food court, the place can get really packed during the morning (and especially on the weekends).
Fortunately, there are reasonable amount of parking spaces available.
Related Post: 6 Best Hokkien Mee in Penang
Bark Thong Hokkien Mee (木通福建面)
Operating Hours: Opens daily 7am - 12pm, Close on Friday
Facebook: Bark Thong Hokkien Mee (木通福建面)
Penang Hokkien Mee, (also called Prawn Noodle outside of Penang) is a spicy soup-based noodle (a mix of yellow noodle and vermicelli).
This is a very different version of fried “Hokkien Mee” you can find in Klang Valley, which closely resembles to “Hokkien Char” in Penang.
This is considered a popular dish in Penang; it can be consumed any time from breakfast to dinner or even supper.
The soup is the most vital element when it comes to a good bowl of Hokkien mee.
Boiled with prawn shells, pork bones and chill paste for several hours, the soup has slight spiciness that is just nice with prawn sweetness and pork flavors.
It is then served with garnishes like sliced hard-boiled eggs, pork slices, de-shelled shrimps, water spinach (kangkung), beansprouts, fried onions and a dollop of chili paste.
Upons years of refinements, many stalls in Penang also started offering “addons” like roasted pork belly, pork ribs and fish balls for extra charges.
Heads up! When it comes to food and experience, opinions varies from person to person. So please take ours with a pinch of salt.
Photo credit: @jacqueline_ng116