5 Best Hokkien Mee in Singapore to Die

Written by Sarah Ong | September 04, 2025

Image: Benson Teo

1. Come Daily Fried Hokkien Prawn Mee

Image: Zack Low

Strong prawn stock flavour: Some Hokkien mee houses use chicken or pork broth so Come Daily’s strong prawn flavour does make a difference. Its wok hei fried noodles infused with rich and sweet prawn stock and served with spicy sambal will let you know you are having the right plate of Hokkien prawn mee.
Pork belly strips and pork lard: While most Hokkien mee stalls in Singapore are big on seafood toppings like squid and prawn, Come Daily uses a small amount of seafood but generously mixes pork belly strips and lard crackles into the noodles. The fat is infused perfectly with the stock, and thus adding depth to its tasty flavour.

Image: Nam Sing Hokkien Fried Mee

Fine bee hoon over the thick ones: Don’t be too quick to judge, though. The fine bee hoon noodles do a great job in absorbing the gravy base well, so are the juicy flavours of the other ingredients. As a result, you will have a dry to moistened Hokkien mee but packed with seafood, chili, and egg flavours.
Chopped red chilies for the extra kick: As though the strong savoury of the noodle itself is not enough, Nam Sing lets you add its freshly chopped chilies into the mix alongside a piece of lemon. It is somewhat a game changer for those who appreciate it more over the traditional sambal chili sauce.

Image: PH Lee

Pieces of prawn and squid hidden at the bottom: This is particularly interesting because this might be the reason for the savoury of the seafood. Prawn and squid are tucked in the bottom, soaking up the gravy and the natural flavours of the other ingredients.
Pork stock instead of pork strips, bellies, or lard: This means loyal seafood lovers and those who refrain from pork fat will love Ah Hock’s wholesomeness. The pork stock is actually reduced into a gravy which is then absorbed by the thin bee hoon noodles.

Image: The Big Food – 164

Noticeable wok hei notes: This is like a major throwback to the ’60s when charcoal fire was prominently used by hawker stall persons to cook noodle dishes. Geylang Lor 29 has been serving up this classic hawker food since, and it never fails to deliver. You likely turn up your nose for this dish to savour the smoky fragrance!
Generous amount of seafood: Fans of seafood will love Geylang Lor 29’s Hokkien noodles as the fresh prawns and squids given in each plate are more generous than what offered in other places.
Offers three different dishes: Aside from the famous fried prawn Hokkien Mee, oyster omelette and carrot cake are also on offer. Both taste good and are a perfect company for the guests while waiting for their Hokkien mee.

Image: Chia Kan Tang

Traditional cooking method: Swee Guan Hokkien Mee uses the traditional cooking method of frying all the ingredients above charcoal fire. This is evident in the “wok hei”, hint of smoky flavor as you bite into the noodles.
Thick yellow noodles: Swee Guan Hokkien Mee uses more of the thick yellow noodles than the finer bee hoon noodles. This gives the dish a sticky texture as the noodles absorb most of the gravy.
Large prawns and squid slices: The hokkien mee is served with a generous helping of prawns and squid. The prawns are already peeled so it is more convenient for customers who don’t want to bother with peeling the prawns while eating.