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Competition is heating up in Serangoon North with the reopening of Jackson Hokkien Mee, setting the stage for a fresh rivalry with Xiao Di Hokkien Mee, which resides across the street.
Jackson Hokkien Mee previously had an outlet at Yishun Block 333C for 2 years, before it closed down sometime early last year. Its new reopening at Serangoon North in March this year was met with excitement from loyal patrons.
One notable change is the updated menu. Previously, their fried hokkien mee cost S$6, with add-ons options of ang kar prawns (S$3), lala clams (S$3), and oysters (S$3).
In a shocking turn of events, it seems prices have gone down instead, with their fried hokkien mee now costing just S$5, and the removal of lala clams as an additional topping.
I wonder if the strong competition from Xiao Di Prawn Noodles nearby has prompted Jackson Hokkien Mee to lower its prices, or if they are simply lowering prices for now to draw in the crowd and build up a following before readjusting their prices again.
Nonetheless, it seems that switching locations has not affected the quality at Jackson Fried Hokkien Mee; it remains consistently good and appetising. When we went to try it, we found that the wok hei flavour was rather subtle. But when we added the oysters, it enhanced the flavour with the oyster taste in the zup. Mr Jackson mainly used a lot of thick beehoon instead of yellow noodles.
There is another option that isn’t on the menu yet. If you’re feeling extra hungry, you could upgrade your meal to a large one for an additional S$2.
Taste is subjective, but if you have the appetite for it, I highly suggest patronising both stalls and letting yourself be the judge of which hokkien mee is better.
