Best Of Singapore Hawkers & Casual Dining: Hokkien Mee

Best Of Singapore Hawkers & Casual Dining: Hokkien Mee

Hokkien Mee

Nothing was sponsored, we visited as regular paying customers. Photos in this post were taken between 2000 and 2023 (across 23 years!), as such, the quality of photos varies drastically due to advances in camera technology. Mobile smartphones were in their infancy and had yet to become widespread.

Also Known As:
Hokkien Mee, Fried Hokkien Mee, Fried Hokkien Noodles, Hokkien Fried Prawn Noodles, Fried Hokkien Prawn Mee, Fried Sotong Prawn Mee, Char Hae Mee

Average Price Per Serving:
SGD $4 - $18

List in alphabetical order - click the links to jump to entry

1. 777 Fried Hokkien Prawn Mee
2. Ah Hock Fried Hokkien Noodles
3. Chia Keng Fried Hokkien Mee
4. Chop Joo Hiong Chang Cheng Fried Prawn Noodles
5. Come Daily Fried Hokkien Prawn Mee 天天来炒福建虾面
6. Geylang 29 Charcoal Fried Hokkien Mee
7. Geylang Lor 29 Hokkien Mee
8. Hainan Fried Hokkien Prawn Mee 海南福建炒虾麵
9. Hokkien Man Hokkien Mee
10. Hong Heng Fried Sotong Prawn Mee 鸿興炒蘇東蝦麵
11. Nam Sing Hokkien Fried Mee
12. Singapore Fried Hokkien Mee 新加坡炒福建虾面
13. Stall 28 / 28 Fried Kway Teow
14. Tun Xiang Hokkien Delights / Tun Xiang Nanyang Delights
15. Xiao Di Fried Prawn Noodle 小弟炒虾面
~~Makansutra Gluttons Bay~~
~~Nam Heng Restaurant~~
~~Soon Kee Fried Hokkien Prawn Noodle~~
~~Yong Heng Fried Hokkien Prawn Noodle~~
~~Yong Huat Hokkien Mee~~

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Description:
The Hokkien Mee is a Singaporean Chinese dish that consists of stir-fried noodles with egg, seafood, and other ingredients. It was created by the Chinese Fujian / Hokkien settlers in Singapore, though the dish itself is not known in Fujian, China. Also known as Fried Hokkien Mee, Fried Hokkien Noodles, Hokkien Fried Prawn Noodles, Fried Hokkien Prawn Mee, Fried Sotong Prawn Mee, or Char Hae Mee, the Hokkien Mee dish is usually priced around SGD $4 to $18 per serving. It's a beloved dish commonly eaten during lunch, dinner, tea, or supper.

A dish of Hokkien Mee features a mix of long cylindrical yellow egg noodles and thin bee hoon / rice vermicelli noodles, stir-fried quickly over high heat with egg and a robust stock. The stock is usually made from simmering prawn shells, pork bones, garlic, and pork lard, in water for hours. When stir-fried, the noodles absorb the stock and the wok hei / breath of the wok, taking on a slippery silky chew to texture with smoky grainy eggy sweet savoury salty flavour. Some stalls opt to serve a wet version full of gravy, while other stalls opt for a dry version that has the stock fully absorbed.

The garnish for Hokkien Mee typically features a mix of seafood and other ingredients, including juicy fresh deshelled prawns with sweet savoury flavour, bouncy sotong / squid with neutral sweet flavour, tender pork belly slices with meaty savoury salty flavour, crisp bean sprouts with vegetal sweet flavour, and crunchy spring onions with vegetal earthy herbal flavour. Some hawkers may also add sliced fish cake, or larger crustaceans like crayfish. Notably, dark soy sauce is never used. Depending on the stall, the ingredients are added either before or after the noodles are stir-fried.

A plate of Hokkien Mee is usually served accompanied by fresh calamansi lime, pork lard croutons, and either a dollop of sambal belachan / fermented chili shrimp paste or slices of red chili. These lend bright zesty tangy sour spicy savoury notes for a nice contrast in taste. More premium versions of Hokkien Mee are served wrapped in opeh leaf / betel nut palm leaf to lend added fragrance, or served in a large bubbling claypot for communal dining.

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1. 777 Fried Hokkien Prawn Mee
@ Bukit Batok West Shopping Centre, 155 Bukit Batok Street 11 #01-150
Opening Hours: Thu - Mon 8am – 9:30pm, Tue 10am – 9:30pm, Closed Wed

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $6.50) @ 777 Fried Hokkien Prawn Mee.

Having replaced a legacy stall since January 2018, they've gained acclaim for their 'wet' rendition, which has a robust prawns and egg stock infused into the ample gravy.

The noodles have a soft chew, with savoury sweet salty eggy flavour mainly from the gravy. Compared to elsewhere, this holds far less smoky wok hei / breath of the wok.

This is made up by the generous slab of roasted pork belly. While the skin isn't too crisp, the tender bouncy chew and meaty savoury salty notes of the pork belly is nice.

Completed with crunchy partially deshelled prawns and bouncy squid, picking up the flavours of the gravy. A sharp sour spicy chili rounds this off.

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2. Ah Hock Fried Hokkien Noodles
@ Chomp Chomp Food Centre, 20 Kensington Park Road #01-27
Opening Hours: Tue - Sun 5:30pm – 12am, Closed Mon

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $4) @ Ah Hock Fried Hokkien Noodles.

Operating since 1966, this stall's founder Ng Hock Chuan is the 4th son of hawker legend Ng Seng, who together with brother Ng Tong, created the Singaporean style Hokkien Mee.

Their iconic 'dry' rendition has the long cylindrical yellow egg noodles and thin bee hoon / rice vermicelli noodles having mostly absorbed the prawn and pork stock, carrying bold smoky grainy savoury sweet flavour.

Less egg than elsewhere, and no pork belly strips. But the deshelled prawns are fresh and crunchy, while the squid is bouncy and clean, both with smoky sweet savoury flavour.

A sprinkle of lime juice for a touch of zesty tangy sour flavour, and a mild sambal belachan with savoury salty spice notes. Carries nice wok hei / breath of the wok.

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3. Chia Keng Fried Hokkien Mee
@ Chomp Chomp Food Centre, 20 Kensington Park Road #01-11
Opening Hours: Wed - Mon 5:30pm – 11pm, Closed Tue

Taken in 2009

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $4) @ Chia Keng Fried Hokkien Mee.

Founder Tan Chee Hoe still mans the stall as he's done for over 50 years, though he now frys perched on a high stool, and son Tan Peng Lian has since stepped up to co-run the outlet.

Their rendition veers towards the 'wet' style, with a robust prawn and pork stock infused into the wok hei / breath of the wok laden noodles. Soft and slippery with bold smoky savoury salty sweet flavour.

Crisp bits of pork lard lend punchy savoury salty notes, while the bits of egg are sometimes fluffy, sometimes crisp, with eggy sweet savoury flavour.

The deshelled prawns have a medium crunch, and the squid is bouncy slippery, both carrying sweet savoury flavour.

Drizzle of lime juice and a dollop of bright chili enhance with zesty sour tangy spicy flavour.

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4. Chop Joo Hiong Chang Cheng Fried Prawn Noodles
@ 237 Serangoon Avenue 3 #01-130
Opening Hours: Wed - Mon 11am – 7pm, Closed Tue

Taken in 2011

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $5) @ Chop Joo Hiong Chang Cheng Fried Prawn Noodles.

This stall draws long queues during lunch and dinner, often selling out before their official closing time.

Regulars love their 'wet' rendition, the robust gravy (pork and prawns stock with egg) and touch of wok hei / breath of the wok infused into the soft silky noodles, carrying smoky grainy eggy sweet flavour.

There's silvers of tender pork belly with meaty savoury salty flavour, crunchy deshelled prawns and springy squid with sweet savoury flavour.

Besides the drizzle of lime juice with zesty tangy sour notes, they offer both sambal belachan and bird's eye chili (chili padi) which lend a savoury salty spicy sharp kick, yum.

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5. Come Daily Fried Hokkien Prawn Mee 天天来炒福建虾面
@ Toa Payoh West Market & Food Centre, 127 Toa Payoh Lorong 1 #02-27
Opening Hours: Wed - Sun 8:30am – 2pm, Closed Mon & Tue

Taken in 2010

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $5) @ Come Daily Fried Hokkien Prawn Mee 天天来炒福建虾面.

Operating since 1968, this stall draws a queue of up to 45 minutes during lunch.

Their rendition is 'wet', with a rich robust prawn and pork stock gravy, along with egg, that infuses the yellow egg noodles and rice vermicelli noodles, soft and slippery with savoury sweet salty eggy flavour.

The crisp bean sprouts lend contrasting texture and vegetal sweet notes, while tender deshelled shrimp and springy squid lend sweet savoury flavour.

Small bits of crunchy pork lard burst with savoury salty notes, and the drizzle of lime juice lends zesty tangy sour flavour. Less wok hei / breath of the wok comparatively though.

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6. Geylang 29 Charcoal Fried Hokkien Mee
@ East Coast Lagoon Food Village, 1220 East Coast Parkway #01-32
Opening Hours: Tue - Sun 4pm – 9pm, Closed Mon

Taken in 2023

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $6) @ Geylang 29 Charcoal Fried Hokkien Mee.

This stall carries on the legacy of hawker brothers Alex See and See Hock Siong, being run by Alex's oldest daughter, with the family recipe stretching back to the 1960s.

They've styled themselves as '3rd-generation' as the recipe has been handed down from their grandfather (Alex's dad), and are related to the similarly named stall (manned by younger sister Penny See).

Still, there are slight variations. Their rendition is rather balanced, leaning towards 'dry'. The yellow egg noodles and rice vermicelli are tossed with egg, pork lard, and a pork and prawn stock broth, gradually infused and continually stir-fried over charcoal fire for up to 30 minutes.

This results in a soft gooey texture, with robust smoky grainy savoury salty sweet eggy flavour.

There's crunchy deshelled prawns and bouncy squid, bursting with sweet savoury flavour. Unlike her sister's version, they have no added spring onions.

A squeeze of lime juice lends bright tangy zesty sour flavour, while a secret-recipe house sambal belachan lends a punchy but not overwhelming savoury salty spicy flavour.

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7. Geylang Lor 29 Hokkien Mee
@ 396 East Coast Road
Opening Hours: Tue - Sun 12pm – 9pm, Closed Mon

Taken in 2010

Taken in 2010

Taken in 2023

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $6) @ Geylang Lor 29 Hokkien Mee.

The more frequented of the stalls carrying on the legacy of hawker brothers Alex See and See Hock Siong, this is run by Alex's younger daughter Penny See and husband Qin Sheng, with mum Grace supporting.

Compared to her elder sister's stall, there are slight variations. Their rendition is rather balanced, leaning towards 'wet'. Continually stir-fried over a roaring charcoal fire for up to 30 minutes, the yellow egg noodles and rice vermicelli are tossed with egg, pork lard, and a pork and prawn stock broth gradually infused.

This results in a soft gooey texture, with robust smoky grainy savoury salty sweet eggy flavour.

There's crunchy deshelled prawns and bouncy squid, bursting with sweet savoury flavour. An edge over her sister's version is the addition of fresh crisp spring onions, lending vegetal herbal sweet flavour.

A drizzle of lime juice lends bright tangy zesty sour flavour, while a house secret-recipe sambal belachan lends a punchy but not overwhelming savoury salty spicy flavour.

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8. Hainan Fried Hokkien Prawn Mee 海南福建炒虾麵
@ Golden Mile Food Centre, 505 Beach Road #B1-34
Opening Hours: Thu - Tue 10am – 5pm, Closed Wed

Taken in 2011

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $5) @ Hainan Fried Hokkien Prawn Mee 海南福建炒虾麵.

So named because of their Hainanese heritage, this stall serves a distinct 'dry' rendition that has been enjoyed by many for over 30 years.

Here, the robust prawn and pork stock is fully absorbed by each fresh batch of long cylindrical yellow egg noodles and thin bee hoon / rice vermicelli noodles, carefully tossed with crisp bean sprouts and wispy egg.

Carries an appetizing smoky grainy savoury salty sweet eggy flavour. No added sliced pork though.

Chunks of crunchy deshelled prawns and bouncy squid have also taken on the wok hei / breath of the wok, bursting with smoky sweet savoury flavour.

The kicker is the duo of chili - the savoury salty spice flavours of the sambal belachan, and the sharp spicy burn of the bird's eye chili / chili padi.

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9. Hokkien Man Hokkien Mee
@ 19 Toa Payoh Lorong 7 #01-264
Opening Hours: Thu - Sun 11am – 6:30pm, Mon - Tue 11am – 2:30pm, Closed Wed

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $6) @ Hokkien Man Hokkien Mee.

Possibly the newest contender, having only opened in August 2019 to much acclaim.

Former Les Amis sous chef Xavier Neo and wife Alice Lai brew their stock of garlic-fried prawn heads and pork bones for over 3 hours, utilising a culinary fine-dining technique, resulting in a heady gravy in a 'wet' style.

The noodles, tossed with wispy chicken egg, crisp bean sprouts, and crisp spring onions, soak in some of that delicious gravy, resulting in a smoky grainy savoury salty sweet eggy flavour and a soft smooth texture.

Chunks of bouncy squid and crunchy wild-caught grey prawns lend sweet savoury flavour, while silvers of tender pork belly lend meaty salty savoury flavour. A drizzle of lime juice for added zesty tangy sour notes to complete.

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10. Hong Heng Fried Sotong Prawn Mee 鸿興炒蘇東蝦麵
@ Tiong Bahru Food Centre, 30 Seng Poh Road #02-01
Opening Hours: Tue - Fri 10:30am – 2:30pm, 4:30pm – 6pm, Sat 10:30am – 6pm, Closed Sun & Mon

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $5) @ Hong Heng Fried Sotong Prawn Mee 鸿興炒蘇東蝦麵.

Serving since the 1980s and having attained the Michelin Bib Gourmand award over the last 7 consecutive years, 3rd-generation owner Manfred Lim carries on much like before.

Their rendition tends towards balanced, leaning more to 'wet'. A robust prawn and pork stock infuses the large portion of noodles, gooey soft chewy (almost al-dente) with grainy savoury salty flavour, but has less wok hei / breath of the wok.

Garnished with soft chicken egg, crisp bean sprouts, springy squid, bouncy fish cake, and crunchy deshelled prawns, combining for a vegetal eggy sweet savoury salty flavour. Finished with lime juice for a zesty sour tangy touch.

Expect to queue around 20 minutes.

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11. Nam Sing Hokkien Fried Mee
@ Old Airport Road Food Centre, 51 Old Airport Road #01-32
Opening Hours: Tue - Sun 10am – 6pm, Closed Mon

@ ION Orchard, 2 Orchard Turn #B4-66
Opening Hours: Daily 10am – 8:30pm

Taken in 2010

Taken in 2023

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $5) @ Nam Sing Hokkien Fried Mee.

Since 1963, fans of Ng Hock Wah signature 'dry' rendition queue for up to 45 minutes - though with the introduction of digital buzzing, the lines are now invisible.

Their legacy stretches back to hawker legend Ng Tong, who together with brother Ng Seng, created the Singaporean style version of this dish.

Each batch of long cylindrical yellow egg noodles and thin bee hoon / rice vermicelli noodles have fully absorbed the pork and prawn stock, and tossed with chicken egg, result in a soft chew with lovely smoky grainy eggy sweet salty savoury flavour.

The garnishes of bouncy squid and crunchy deshelled prawns lend body, and smoky sweet savoury flavour. Balanced with good wok hei / breath of the wok.

A squeeze of lime juice and cut red chili in soy sauce lend zesty tangy sour salty spicy flavour, cutting through with a zing.

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12. Singapore Fried Hokkien Mee 新加坡炒福建虾面
@ Whampoa Makan Place, 90 Whampoa Drive #01-32
Opening Hours: Mon - Wed, Fri 3:30pm – 1:30am, Sat - Sun 2pm – 1:30am, Closed Thu

Taken in 2011

Taken in 2023

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $5) @ Singapore Fried Hokkien Mee 新加坡炒福建虾面.

There's a rather strict and orderly queue system in place at this stall, which has been serving its delicious 'wet' rendition for over 20 years or more.

Known for being a supper spot, they still draw queues during the day for their soft gooey noodles tossed with fluffy egg and crisp bean sprouts, soaking up the gravy and carrying smoky grainy savoury sweet salty eggy flavour.

The tender pork belly strips are meaty savoury salty in taste, while springy squid chunks and crunchy deshelled prawns both lend sweet savoury flavour. Some lime juice for a touch of tangy zesty sour notes.

Regulars love how the spicy savoury flavours in the sharp sambal belachan lend a fiery kick. Together with their wok hei / breath of the wok, it makes for an addictive plate.

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13. Stall 28 / 28 Fried Kway Teow
@ Dunman Food Centre, 271 Onan Road #02-28
Opening Hours: Daily 10:30am – 10pm

Taken in 2010

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $5) @ Stall 28 / 28 Fried Kway Teow.

This stall makes the list for serving over 20 years or more, and their 'wet' style is rather nostalgic for me.

Their noodles are cut short, soft and slippery, tossed with fluffy egg and crisp bean sprouts, soaked with gravy for mild grainy sweet savoury salty eggy flavour.

The tender pork belly is nicely fatty with succulent meaty savoury salty flavour, while both squid chunks and deshelled prawn are tender springy with sweet savoury flavour.

Some spring onions lend vegetal herbal sweet flavour, and a drizzle of lime juice lends zesty tangy sour notes. Less wok hei / breath of the wok, and the pork lard alternates limp and crisp.

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14. Tun Xiang Hokkien Delights / Tun Xiang Nanyang Delights
@ Bedok Mall, 311 New Upper Changi Road #01-76
Opening Hours: Daily 11:30am – 9:30pm

@ Jewel Changi Airport, 78 Airport Boulevard #B1-290
Opening Hours: Daily 11:30am – 9:30pm

Taken in 2023

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $9.90) @ Tun Xiang Hokkien Delights / Tun Xiang Nanyang Delights.

Expanding quickly since opening in October 2022, with 7 stalls across Singapore at present, this brand serves traditional Hokkien dishes with a premium gourmet flair.

This shows in quality. On good days, their 'wet' rendition has soft gooey noodles soaked in gravy, wispy egg, crisp bean sprouts, crisp spring onions, and bursting with grainy vegetal sweet savoury eggy flavour, but at other times, you get distinct alkaline sour 'lye water' notes.

The ingredients are always fresh and premium though. Garnishes of succulent tender fatty lean Iberico pork belly with meaty salty savoury flavour, thick bouncy squid rings and juicy crunchy deshelled prawns, both with sweet savoury flavour.

Nuggets of crisp pork lard lend a yummy layer, while a drizzle of lime juice cuts through with zesty tangy sour flavour.

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15. Xiao Di Fried Prawn Noodle 小弟炒虾面
@ 153 Serangoon North Avenue 1 #01-512
Opening Hours: Tue - Sun 10:30am – 3pm, Closed Mon

Taken in 2023

Taken in 2023

Hokkien Mee (SGD $5.50) @ Xiao Di Fried Prawn Noodle 小弟炒虾面.

Hawker Terence "Little Brother" Chee may only have opened his stall in March 2012, but his experience frying this dish dates back to 2005.

His signature 'wet' rendition has noodles tossed with fluffy egg, crisp spring onions, prawn shell and pork bone stock, sitting soft in ample gravy. Carries robust smoky grainy eggy sweet savoury flavour, with the aroma of wok hei / breath of the wok that perfumes the air and attracts attention.

The squeeze of lime juice lends a zesty tangy sour zing, while strips of tender pork belly lend meaty salty savoury flavour.

The chunks of bouncy squid and crunchy deshelled prawns carry sweet savoury flavour. A bright chili mixes in well with a sour spicy kick, yum.