There's Singapore Fried Hokkien mee and KL (Kuala Lumpur) style Hokkien mee. The difference? I'd say they are HUGE! An analogy: the difference is like Japanese soba and udon noodles with different type of sauces. Didn't top with fried lard bits (bak po -2nd photo), but added pork liver instead for that gutsy flavor (it worked very well). Loads of chopped garlic makes this dish a true winner. No eggs are used, only bean sprouts, seafood, and pork.