Hokkien Mee 福建炒蝦麵 is admittedly one of my favourite local hawker food, and I know of people who enjoy dapaoing (takeaway) this dish.
This is so that the noodles can absorb all the ‘chup’ (sauce), and the key moment is when you open the packet, and the pork lard aroma would fill up the house.
The dish typically consists of yellow noodles and rice vermicelli stir-fried with slices of prawn, squid, pork belly, egg and pork lard. It is often served with sambal sauce and lime for that added citrusy flavour.
Some of the key components at ‘judging’ a dish of Hokkien Mee include the wok-hei, consistency (too wet or dry), and flavours of the stock.
Here are some of the Must-Try Hokkien Mee in Singapore:
Swee Guan Hokkien Mee
5 Lor 29 Geylang, Singapore 388060
Phone: +65 98175652
Opening Hours: 5pm – 10pm (Thurs – Tues), Closed Wed
It is not that easy to find Hokkien Mee fried on charcoal fire anymore.
Located at an inconspicuous coffeeshop at Geylang Lor 29, there is always a moderately long queue here, with fans waiting patiently in the heat for a plate of delicious Hokkien Mee.
Note: The owner’s (Hock Siong) brother also has a stall called Geylang Lor 29 Hokkien Mee located at East Coast Road. To prevent confusion, this stall’s name is changed to “Swee Guan”.
A plate now starts at $6, but most people go for the $8 or $10 options – for a plate with that edgy, smoky taste due to the use of the charcoal. I would say it terms of wok-hei, portion, flavours, texture, this is quite balanced overall – difficult to fault.
Certainly one of the best versions you can get in Singapore.
One thing to note: There is no rice vermicelli used, just the semi-thick yellow noodles which gives it a slight sticky, sweet texture. Some people may feel that there is a stronger alkaline taste therefore. Swee Guan Hokkien Mee (Geylang)
Geylang Lor 29 Hokkien Mee
396 East Coast Rd, Singapore 428994
Tel: +65 9733 1388
Opening Hours: 11:45am – 9pm (Tues – Sun), Closed Mon
I ate more than 20 plates for this listicle, but this was the one plate that made me stood up, stop, and go ”wow”. Because it had a rather surprising taste.
Operated by the brother Alex See (see above), this Hokkien Mee is still being prepared in the traditional charcoal fire.
Therefore, be prepared to wait, say up to 20 to 30 minutes as uncle Alex takes his time to cook up a storm. (However, heard that standards won’t be as consistent if it is other people cooking it.)
The regular serving size of Hokkien Mee costs $6 and can even be sufficient enough for two people. If not, you can order than $10, $15 and $20 versions to get your fill.
What I loved the most about their dish was the distinct, classic flavour that can only come through the charcoal fire preparation of this famous dish.
The smokiness is its unique factor, and a class of its own and very ‘sexy’. You can even find those black bits throughout.
The noodles were perfectly wet, laden with robust flavours and complimented with ample amount of prawns and squid. You can choose to takeaway in opei leaf (from the bark of palm trees).
Tiong Bahru Yi Sheng Fried Hokkien Mee
ABC Brickworks Food Centre Unit #01-13, Blk 6 Jalan Bukit Merah, Singapore 150006
Tel: +65 9862 9296
Opening Hours: 3pm – 10:45pm (Mon – Tues, Thurs – Sun) Closed Wed
The queue waiting for a plate of wok-fried prawn noodles ($4, $5, $6) is very long, easily close to an hour during peak hours. I usually head over during late hours, so the wait is still manageable.
After it was listed in the Singapore Michelin Bib Gourmand , the line has gotten much longer.
The stall is run by the second generation hawker Mr Toh Seng Wang, nearing 70, often wearing goggles cooking up a storm behind his large wok.
The plate of noodles comes with a sizeable amount of toppings including prawns and sotong.
The noodles cooked in prawn stock is considered moist, though I won’t say it is wet, brimming with umami flavours, with good wok-hei.
As I eaten here quite a number of times, sometimes the base stock lacked of the strong seafood flavours, while there were times it was just spot-on. Manage your expectations a little, especially if you need to queue quite a while. Tiong Bahru Yi Sheng Fried Hokkien Mee (ABC Food Centre)
Havelock Rd Blk50 Fried Hokkien Prawn Mee
ABC Brickworks Food Centre Unit #01-100, Blk 6 Jalan Bukit Merah, Singapore 150006
Opening Hours: 9am – 9pm (Wed – Mon), Closed Tues
Located also at ABC Brickworks Food Centre, I usually order from this stall because the queue is shorter, has more zhup (sauce), and I liked it with fresh cut chillies.
The stall sells Hokkien Mee in 3 sizes ($3, $4, $5), with each batch cooked fresh to order. The wok-hei may not be as strong, but flavours are there. Quite under-rated, really.
The stall started out close to 50 years ago at Havelock Road Blk 50 as has been run by the same couple.
However, as uncle and auntie are growing old, I noticed that they do not open the stall as often as before, and is often closed.
Come Daily Fried Hokkien Prawn Mee 天天来炒福建虾面
Blk 127, Lorong 1 Toa Payoh #02-27, Singapore 310127
Tel: +65 9671 7071
Opening Hours: 8am – 2:30pm (Tue – Sun), Closed Mon
Operating since 1968, Come Daily 天天来炒福建虾面 is one of the popular stalls at Toa Payoh Lor 1 that serve up Fried Hokkien Mee.
If you come during peak-hour weekends, the waiting time can be from 45 minutes to an hour or more. However, you will be given a buzzer so you can spend the time eating at other stalls. (Tip: You can also make a call +65 9671 7071 to pre-order.)
Their Hokkien Prawn Mee is fried with a combination of rice noodles and egg noodles with prawns as the main ingredient, topped with bits of pork crackling.
It is worth nothing the fresh pork lard is cooked every day, as some people really go after this.
I remember that in the past, the texture was a lot ‘creamier’ and stickier, while the current plate seems to be soupier / wetter, and could do with slightly more wok-hei
At least the noodles itself is infused with the prawn and pork broth, imparting a rich and mildly-sweet flavour. Come Daily Fried Hokkien Prawn Mee (Toa Payoh)
Ah Hock Fried Hokkien Mee 亚福炒福建虾面
20 Kensington Park Road, #01-27 Chomp Chomp Food Centre, Singapore 557269
Opening Hours: 5:30pm – 12am (Mon, Wed – Sun); Closed Tues
There is always a long queue here, so be prepared for the long wait of at least 30 – 45 minutes while uncle whips up your order.
Their Fried Hokkien Mee ($3, $4, $5) is a mixture of thick yellow noodles and thin bee hoon noodles combined with prawns and squid and simmered in a rich prawn-flavoured broth.
Served with sambal chili (very delicious) and calamansi.
What I liked about the plate: The base was rich; the prawns fresh and you could still taste its natural sweetness.
If you love lard, you will be in for a shock since there are none of those crispy bits added.
Surprisingly (fans don’t come and scold me ah), I thought there could have been more wok-hei and so it lacked of that “wow” factor”. Perhaps it has to be with the hour I went – gone down quite late to avoid a long queue. Ah Hock Fried Hokkien Mee (Serangoon Garden)
Chia Keng Hokkien Mee
Chomp Chomp Food Centre Stall #11, 20 Kensington Park Rd, Singapore 557269
Tel: +65 8869 3773
Opening Hours: 5pm – 1am (Mon, Wed – Sun), Closed Tues
The other popular Hokkien Mee stall at Chomp Chomp Food Centre at Serangoon Garden.
During peak hours, it is possible to wait up to 45 minutes or even longer for a plate.
Chia Keng Hokkien Mee are priced at $4, $5, and $8 with generous ingredients of prawns, tender pork belly, and crispy pork lard. This is a wetter and more saucy version, with the magic lying in the stock that imparts this sweetness to the dish.
Eat it while it is hot, and you would appreciate its wok-hei. The chilli sauce was also quite delicious. Chia Keng Hokkien Mee (Serangoon Garden)
Simon Road Hokkien Mee
210 Hougang Street 21, Singapore 530210
Tel: +65 9820 2888
Opening Hours: 10:30am – 10pm (Wed – Sun), Closed Mon, Tues
This stall previously known as “Nam Heng Hokkien Mee”, has moved to a kopitiam at Hougang Street 21 a few years ago, and is now officially known as “Simon Road Hokkien Mee”.
The noodles get its flavours from a combination of prawn heads and pork ribs, fried until very dry so that the noodles and bee hoon absorb the tasty stock.
Interesting to note that the stall supposedly stopped using pork lard in its frying since the H1N1 outbreak in the old place, but switched back after its move.
‘Free-flow’ crunchy pork lard is also provided for customers to scoop on put on their own if you dine there.
Another aspect people look out for is the home-made bright orangey-red sambal chilli sauce which is very spicy and shiok (though they now give two types).
I would suggest enjoying the noodles on its own first before mixing that in. Simon Road Hokkien Mee (Hougang)
Nam Sing Hokkien Fried Mee
51 Old Airport Rd, #01-32, Singapore 390051
Tel: +65 64405340
Opening Hours: 10am – 6pm (Tues – Sun), Closed Mon
Of all the Hokkien Mee in Singapore, Nam Sing Hokkien Fried Mee probably has the most mixed reviews. Some enjoy its nostalgic taste; while others thought it used to be better (and service can be improved).
I actually didn’t get any bad service during my order. In fact, they even deliver the plate to your table. (Self service for tables 175 onwards).
Their Hokkien Mee is cooked to the dry side using thin vermicelli rather than the thick bee hoon style, with strong seafood flavours coming from the prawn and ikan billis stock. Of all the stock base, this came across as one of the sweetest.
Another thing to note is that eggs are fried till fluffy with separate pieces, rather than ‘clinging’ on to the noodles.
Also, they do not serve sambal chilli but instead with cut chillies. A decent plate with its own character, though I wished there was more wok-hei.
Hainan Fried Hokkien Prawn Mee
505 Beach Rd, #B1-34 Golden Mile Food Centre, Singapore 199583
Tel: +65 62946798
Opening Hours: 10am – 3pm (Mon), 10am – 5pm (Tues, Thurs – Sun), Closed Wed
Hokkien Mee can divide fans – there are supporters of the wet and saucy; while others enjoy the dry and flavourful.
This is the DRY version.
The Hokkien Mee at this stall stands out for a number of reasons. Firstly, it is cooked fresh in a batch upon order. Secondly, the method of preparation is different, as the noodles are fried along with the stock until they completely absorb the whole flavour.
This gives you a rich taste in every mouthful.
The Fried Hokkien Mee ($4) though disappointedly had a small serving size, came with delicious chilli for a tasteful kick to the noodles. Hainan Hokkien Mee (Golden Mile Food Centre)
Xie Kee Hokkien Mee
51 Upper Bukit Timah Rd, #02-174, Singapore 588215
Opening Hours: 11:30am – 11pm (Mon – Sun)
I suspect this used to taste much better in the past, but at $3 per plate with all those ingredients, effort in frying and wok-hei, we shouldn’t complain much.
The queue can sometimes be painfully long, so I would suggest going slightly before peak lunch and dinner hours.
The noodles were of a flat variety which is a bit different than most Hokkien Mee. In terms of wetness and flavours, this is considered in-between.
While the soup stock and wok-hei could be a tad stronger, the chilli helps to enhance the overall flavours.
Singapore Fried Hokkien Mee
90 Whampoa Drive, Singapore 320090
Tel: +65 6251 2857
Opening Hours: 3:30pm – 1:30am – (Mon – Wed, Fri), 2pm – 1:30am (Sat – Sun), Closed Thurs
Whampoa residents should be familiar with this stall, with generally enjoys a queue from dinner till late night. It opens till 1:30am almost every day except Thursdays.
Although the queue is long, the line clears fast.
And you would usually spot a lady on top of the steps (sometimes rotate to a guy) taking orders. Prices are at $4, $5, $6, $8, $10, $15.
They give a lot of noodles proportionally (carbs alert), but not as many prawns (and they are on the small side).
My main qualm about this stall is that half the time it is good – wok-hei, tasty broth, that touch of umami; while maybe 3 out of the 5 other times it is not as impressive.
Depending on who is frying I guess, as they do this on a rotational basis.
Xiao Di Fried Prawn Noodle
153 Serangoon North Ave 1 (Within Guan Hock Tiong Eating House 源福中餐室), #01-512, Singapore 550153
Tel: +65 9062 1201
Opening Hours: 11am – 3pm (Tues – Sun), Closed Mon
Okay, this stall is not the easiest to get to (at least for me who stays far away haha) and it is located at an ulu coffeeshop – which was grey and slightly hard to find.
The short operating hours made it inconvenient for me to find time to travel here. (Also check their Facebook in case they close unexpectedly.)
But many people told me I HAD TO TRY this Hokkien Mee, so I came with slightly higher than high expectations.
The Hokkien Mee ($4, $5) is cooked by a relatively young hawker, and the good thing is you would be given a buzzer so you do not have to stand in line.
While the portion was not fantastic, there were ingredients of fresh prawns, cuttlefish slices, strips of tender pork belly and crispy pork lard.
The prawn noodles were gooey and wet, with delicious and rich stock. However, I thought that the wok-hei could have been stronger. Xiao Di Fried Prawn Noodle (Serangoon North)
Yang Zhou Fried Hokkien Mee – Bukit Merah
127 Bukit Merah Lane 1 Singapore 150127
Tel: +65 9740 0653
Opening Hours: 8am – 3pm (Mon – Sat), Closed Sun
Makan places lost and found? Uncle Lim used to sell Hokkien Mee at Beo Crescent (near Bukit Ho Swee), and he has returned with a stall at Bukit Merah (same coffeeshop as Poh Cheu and near Alexandra Village Food Centre).
Uncle serves his signature with old-school nostalgic taste at $4, $5, $6.a
The combination of noodles and thin bee hoon are fried till very dry till it almost resembles a plate of Mee Goreng, but rest assured that the prawn stock is well absorbed within.
I can imagine some customers preferring a wetter and saucier version. The other stars are the chilli sauce with an element of tanginess, and crispy pork lard.
Yang Zhou Fried Hokkien Mee – Beo Crescent
40 Beo Crescent, Lian Seng Eating House, Singapore 160040
Tel: +65 6273 0429
Opening Hours: 10am – 8pm (Mon – Thurs, Sat – Sun), Closed Thurs
This is the other “Yang Zhou Fried Hokkien Mee”, located at the original coffeeshop space at Beo Crescent (next to Beo Crescent Food Centre).
A blink-and-you-will-miss stall, the Hokkien Mee is actually quite decent here, priced at $4, $5, $6.
This belongs to the dryer type, fried with prawns and conspicuous amount of pork lard.
If you love your noodles garlicky, then you are in for a treat. I find that the taste really lifts upon mixing in the sambal chilli.
Sheng Seng Fried Prawn Noodles 生成炒虾麵
41A Cambridge Road, #01-40 Pek Kio Market and Food Centre, Singapore 211041
Tel: +65 6299 3981
Opening Hours: 11:30am – 5pm (Tue – Sun), Closed Mon
I would reckon that Sheng Seng Fried Prawn Noodles 生成炒虾麵 has a certain nostalgic taste that its regulars like.
Popular for its value-for-money Hokkien mee, Sheng Seng Fried Prawn Noodles offers its specialty starting at $3.00. Also available at $4, $5, $6.
For the price, you get a decent heap of noodles with prawns and squid with an old-school flair.
This wetter than usual version consists a good portion of a mix of thick and thin bee hoon and yellow noodles, served with thin slices of sotong, halved prawns, pieces of fishcake, egg, home-made sambal chili and some lime on the side.
In terms of flavours, I thought it lacked that strong ‘seafoody’ and prawn stock base, that customers with 重口味 (who generally prefer something more flavourful) may not fancy. The sweet chilli sauce was delicious though. Sheng Seng Fried Prawn Noodles (Pek Kio Food Centre)
Hong Heng Fried Sotong Prawn Mee
30 Seng Poh Road, Tiong Bahru Market Singapore 168898, #02-01 (10 minute walk from Tiong Bahru MRT)
Opening Hours: 11am – 3pm, 4:30pm – 7:30pm (Tues – Sun), Closed Mon
What is so special about Hong Heng Fried Sotong Prawn Mee is that it has been featured in the Michelin Guide, receiving the Michelin Bib Gourmand yearly.
To be honest, not many people have heard of this stall before it won the awards.
The Hokkien Mee is cooked to order in small batches (rather than some stalls which already pre-cooked halfway) and makes use of flavourful stock and fresh ingredients.
3rd generation owner Manfred Lim will still take time to cook it quite traditionally in a wok, serve plate-by-plate, giving the noodles a slight charred flavour.
However, those who are looking for Hokkien Mee full of wok hei may leave slightly disappointed. I would use “moderate” to describe the heat, wetness and flavours. Hong Heng Fried Sotong Prawn Mee (Tiong Bahru)
Original Serangoon Fried Hokkien Mee
566 Serangoon Road, Singapore 218181
Opening Hours: 4:30pm – 11pm (Tues – Sun), Closed Mon
Perhaps you may wonder about this: where is the ‘not-original’ Serangoon Fried Hokkien Mee?
There used to be a famous Serangoon Fried Hokkien Mee fried over charcoal, and customers would dabao it back in opei leaves.
While that shop is no longer ago, apparently the recipe has been passed to the owner of this stall, and thus the name.
I must say that this kopitiam is very ‘rustic’ and you experience eating on the table by the roadside.
This is a rather wet version – some would prefer this style, fried with yellow noodles and semi-thick vermicelli.
While there was some of the prawn stock taste, it would have been better absorbed by the noodles. Some customers may also prefer more egg.
Kim Keat Hokkien Mee
92 Lor 4 Toa Payoh, #01-264, Singapore 310092
Opening Hours: 11:30am – 7pm (Mon, Thurs – Sun), Closed Tues, Wed
This Hokkien Mee near Bradell MRT station is known for being served in a claypot with sio bak (crunchy pork belly).
The price starts from $10, with $15, $20, $25 and $30 versions.
Fans of ’zup zup’ variants of Hokkien Mee will take pleasure in Kim Keat’s version, as you scoop the somewhat salty sauce (some say overly salty) at the bottom to pour over the noodles.
Cooking good Hokkien Noodles requires great skills and time. I thought that the noodles and sauce could have been better ‘fused’ together as one.
New Ubin Seafood
18, #01-16 Tampines Industrial Crescent, Singapore 528605
Tel: +65 9740 6870
Opening Hours: 11am – 2pm, 5:30pm – 10pm (Mon – Sun)
So this Hokkien Mee is not found at a hawker centre, but in a restaurant.
New Ubin Seafood known for local zi char with a twist, has this signature dish of Fried Hokkien Mee Special ($15.00 onwards).
This version contains yellow & white noodles stir-fried with slices of pork belly, baby squid and clams, in a pork and prawn broth.
Wet, gooey, and the gravy well encompassed the savoury flavours of rich stock.
I previously found the version to be slightly inconsistent, and I was told that they have gathered feedback and found “the right prawn supply”. Glad to announce it tasted like how I remembered it to be.
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