SINGAPORE: With so many great Hokkien Mee out there, many still deserve a shoutout. This is a follow-on blog after the first 2 blogs.
My favourite is still Swee Guan at Geylang Lorong 29, but it doesn't mean the rest are bad. These are those I will definitely order if I am in the vicinity.
Geylang 29 Fried Hokkien Mee
Starting with a controversial Fried Hokkien Mee with big shoes to fill. The expectation is high with a name like this, especially when they are related to the original Geylang Lor 29 Hokkien Mee. If you google them, they have their fair share of lovers and haters. During peak hours, you might be challenged by a long queue. This is when, sometimes, the inconsistency of the noodles hit. When it does, the army of haters got really upset and critical.
On a good day, this plate of Hokkien Mee is loaded with wok hei. I usually go there around 5 pm when they have just started for the day and the queue is not crazy. The Hokkien mee is well prepared and comes with the option to have it with oysters. It goes quite well with side dishes like satay and stingray. Perfect for spending the evening by the beach. Hawker Centre Walk: East Coast Lagoon Food Village, Top 5 must-try. (burgernbacon.com) Besides Hokkien Mee, they also sell satay and grilled squid. Prices start from S$6.
Address: 1220 East Coast Park, #32 East Coast Lagoon Food Village, Singapore 468960
Come Daily Fried Hokkien Mee
All foodies know that Toa Payoh is like heaven for hawker food, and many have a long history. Come Daily Fried Hokkien Mee is not only famous around the neighbourhood but island-wide. Many TV programs and food bloggers have featured it, even voted by Gold 905 listeners for the Best Fried Hokkien Prawn Mee, Year 2020. Just like other famous hawker stalls, long queues are unavoidable.
Come Daily Fried Hokkien Mee (天天来炒虾面) is featured with thick bee hoon. It is on the wetter side, but you can taste the noodles nicely braised with the broth. It is simply beautiful. You can see the bits of charred egg adding some colour and smokiness to the dish. Prices are S$5, S$8 and S$10. Like all Hokkien Mee lovers, small is never an option. For full-on satisfaction, you have to get the medium. The only complaint I have is the size of the prawns, which I do wish are bigger.
Address: 127, #02-27 Singapore 310127 Lor 1 Toa Payoh, 310127
Simon Road Hokkien Mee
It has been around since the 1970s, and for the past year, it got a huge boost because Food King featured it. So suddenly, people from all over Singapore know about Simon Road Hokkien Mee. No prize for guessing where this stall was originally located.
Hokkien Mee is not a straightforward dish to make, and the chef must be willing to firstly, fry the noodles to get the char. Secondly, make a good prawn based broth and lastly, be willing to braise the noodle slowly, allowing it to absorb all the umami from the broth. Simon Road Hokkien Mee has all that and more. By using the thin bee hoon, it soaks in more flavour makes every bite irresistible. In addition, you can get all the lard you want. It just adds the porky goodness to what is already an awesome dish!
Address: 210 Hougang Street 21, Singapore 530210
Hokkien Man Hokkien Mee
This might be the only stall I know that the chef uses his own photo on the signboard. With his photo, for every plate of noodles he serves, he is putting his reputation at stake. However, he is more than just a poster boy. With his background as a sous chef in a 3-Michelin Stars restaurant, Les Amis, he must know a thing or two about cooking a noodle dish filled with seafood umami.
With quality ingredients, like the bright succulent prawns, slices of squids, and chunky slices of beautiful pork belly, which many Hokkien Mee is doing without, it is oozing a bit of class. One thing to note, the wok hei can be stronger. However, what it lacks in wok hei, it makes up for with the strong prawn stock. Usually, I am not a fan of wet Hokkien Mee, but this works for me. In fact, I scoop up every drop of the gravy. I do suspect I will need to let this sit for a while before it gets even better. Let the noodles rest and absorbed the stock.
Address: 19 Lor 7 Toa Payoh, Block 19, Singapore 310019
Momma Kong's
This is not a usual Fried Hokkien Prawn Mee. It is made with crab broth! When I first found out about this, I was literally jumping with excitement! Enough said about Hokkien Mee; this is a whole new level. Nowhere else I know uses crab broth. It is a seafood restaurant serving a good mean plate of "CB" (Crab Broth) Hokkien Mee. At S$18, it is luxurious to the max!
Their chilli crab is worth a shoutout too!
Address: 34 Mosque St, Singapore 059512