Hokkien Mee 福建炒蝦麵 is admittedly one of my favourite local hawker food, and I know of people who enjoy ta-paoing (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 consist 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.
After trying more than 20 stalls in Singapore within a month (after doing a poll on IG), these are the 12 Must-Try Hokkien Mee in Singapore.
(Whenever I do such a listicle, I often get ‘scolded’ due to not including certain stalls. Perhaps they are just closed, standard unfortunately not quite there when I visited, or it is out-of-the-radar. This post will continue to be updated.)
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 Hokking Mee.
Note: The owner’s brother also has a stall called Geylang Lor 29, but this is located at East Coast. To prevent confusion, this stall’s name is changed.
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.
Geylang Lor 29 Hokkien Mee
396 East Coast Rd, Singapore 428994
Tel: +65 97331388
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 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.
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 pieces of pork belly.
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 chillis.
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. 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. (Note: Chia Keng is the other famous Hokkien Mee here, but close unexpectedly when I visited. Next time!)
Nam Sing Hokkien Fried Mee
51 Old Airport Rd, #01-32, Singapore 390051
Phone: +65 64405340
Opening Hours: 10am – 5pm (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).
At $5 or $8 a plate, their Hokkien Mee is moist (almost quite wet) 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 and ‘soupiest’.
Another thing to note is that eggs are fried till fluffy with separate pieces, rather than ‘clinging’ on to the noodles.
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 on 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.
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.
Xiao Di Fried Prawn Noodle
153 Serangoon North Ave 1, #01-512, Singapore 550153
Tel: +65 90621201
Opening Hours: 11am – 3pm (Tues, Thurs, Sat, Sun), Closed Mon, Wed, Fri
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.
Also, the short operating hours and days (closed on Mon, Wed, Fri) 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, and interestingly slices of 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.
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.
YET, not many people have heard of this stall.
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)