The signboard indicates that they've been in business since the 1950's. If that is the case ,I'm just wondering how come most of today's Penang hokkien mee version on the island, has become so corrupted with sugar and all that other etc ingredients.
He, on the other hand, believes that this recipe slants more to the central region and not Penang.
As we eat, I notice that Joyce's customers are not only aunties with an appetite but also some big time business owners and quiet millionaires / billionaires too.
Ah, well, as for me, it's almost perfect, the light concoction of tasty boiled prawns shells and pork whereby sits the tuft of so soft vermicelli ,beansprouts and water convolvulus, topped by delightful slices of boiled eggs and fried shallots .
Mmmmm....heaven, I'm just in heaven.
Location : Pulau Tikus morning market
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