5 Best Hokkien Mee in Singapore [2024] to Die for

Image: Benson Teo

1. Come Daily Fried Hokkien Prawn Mee

Image: Zack Low

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Always serving up gooey, moist fried Hokkien mee, Come Daily Fried Hokkien Prawn Mee (aka Tian Tian Lai) is a sure-hit to Singaporeans. It is the food stall where you can proudly introduce your foreign friends to this popular local stir-fried noodles dish. The eatery is conveniently located at Toa Payoh, which is known for hosting some of the better hawker centres in the area.

What people like:

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.

NOTE: 30-minute waiting time is expected.

PRICE RANGE: The Hokkien Mee is offered in 4-dollar, 5-dollar, and 8-dollar portions.

OPENING HOURS:

Tuesday to Sunday: 09:30 – 18:00
Closed on Mondays

CONTACT:
Address: #02-27, Blk 127, Toa Payoh Lor 1, S310127
Tel: (65) 6251 8542

2. Nam Sing Hokkien Fried Mee

Image: Nam Sing Hokkien Fried Mee

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Nam Sing’s Hokkien mee is characterised by its dryness and balanced taste of multiple ingredients. Another unique charm of this stall is that fine bee hoon is used instead of thick bee hoon, popular among typical Hokkien mee stalls, and somehow it works! Nam Sing is located at the Old Airport Road Food Centre so travelers and expats interested in this dish should be able to find it easily.

What people like:

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.

NOTE: Food preparation is approximately 30 minutes so it is best to have something to snack on while waiting. Also, those who try to keep their hands off lard might appreciate Nam Sing’s lard-free noodles.

PRICE: S$5 (Small), S$8 (medium)

OPENING HOURS:

Daily: 07:00 till sold out
Closed on random days

CONTACT:

Address: Old Airport Road Food Centre #01-32, 51 Old Airport Road, S390051
Tel: (65) 6440 5340

3. Ah Hock Fried Hokkien Noodles

Image: PH Lee

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Located at the quaint Chomp Chomp Food Centre, Ah Hock draws the crowd in with its drier than usual and flavourful Hokkien mee. This stall can get busy during peak meal hours, so expect to queue up in a long line and wait 30 to 40 minutes for your food to arrive on your table.

What people like:

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.

NOTE: Chopped chilli is served instead of sambal.

PRICE: 3-dollar, 4-dollar, and 5-dollar portions are available.

OPENING HOURS:

Daily: 17:30 – 00:00
Closed on alternate Tuesday

LOCATION: Chomp Chomp Food Centre Stall 27, Serangoon Gardens

4. Geylang Lor 29 Fried Hokkien Mee

Image: The Big Food – 164

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Many locals would drive all the way to East Coast Road to have a plate of the best Hokkien Mee in town. To many foodies and casual eaters, Geylang Lor 29 is a top contender. It’s particularly different as the chef still uses charcoal fire to cook up the noodle dish.

What people like:

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.

NOTES:

A regular serving of this stall’s Hokkien noodles can feed up to two persons, while the upsized serving is suitable for 3 to 4 persons.
30-minute waiting time is expected.
The original Geylang Lor 29 Swee Guan Hokkien Mee at Sing Lian Eating House in Geylang is run by the brother of Geylang Lor 29 Fried Hokkien Mee at East Coast.

PRICE: S$5 (Regular)

OPENING HOURS:

Tuesday to Sunday: 11:30 – 21:30
Closed on Mondays

CONTACT:

Address: 396 East Coast Road, Singapore 428994
Tel: (65) 6242 0080

5. Swee Guan Hokkien Mee

Image: Chia Kan Tang

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Swee Guan Hokkien Mee is the original stall of Geylang Lor 29 Fried Hokkien Mee which was started in 1968. The name was changed to avoid confusion and to differentiate it from Geylang Lor 29 at East Coast which is run by the owner’s brother. Over the years, loyal patrons have been flocking to this hokkien mee stall for its original recipe which has remained unchanged after more than 50 years in the business.

What people like:

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.

NOTE: There is usually a moderately long queue here so be prepared to line up for your order.

PRICE: S$6, S$8, S$10, S$12 (depending on serving sizes)

OPENING HOURS: Thursday to Tuesday 17:00 – 22:00 (Closed on Wednesdays)

CONTACT: