Singapore’s culinary maestros share their go-to spots for this popular hawker dish
Hokkien mee is one of Singaporeans most beloved dishes, consisting of noodles fried in aromatic stock and studded with a variety of seafood. This popular dish has a rich history. While some accounts suggest its history dating back to the 1930s, where ex-seamen would sell them along Rochor Road, others suggest that it was sold as early as the 1880s by a Hokkien emigrant.
Regardless of its history, the basic recipe for this dish remains well-loved until today. This can be found across the island, with some stalls standing out from the rest. If you’re wondering where to satisfy your Hokkien mee cravings, here are some of our local chefs’ recommendations.
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Nagae Toshiharu, head chef, Omoté
“I like Changi Village Fried Hokkien Mee. A friend of mine introduced me to the original stall at Changi Village about eight years ago, and I have been a loyal fan since then. Now that they have opened another outlet at Sembawang Hills Food Centre, which is closer to my home, I visit the eatery regularly. It’s tasty even when you opt for a takeaway.
Aromatic stock is used to flavour the noodles, allowing the flavours to complement the seafood they are tossed with. A typical Hokkien mee usually has a lot of bean sprouts, but the version here contains squid, prawns and some pork strips to deliver a rich and umami flavour.”
