The best Hokkien mee in Singapore, according to local chefs

Eric Neo, director of culinary at Capella Singapore
“This stalwart still ranks top in my list. It is cooked using charcoal, which results in intense charred flavours. Prawn stock is then added multiple times, allowing the noodles to absorb and cook to a nice springy texture (never soggy). There are three types of noodles used, combining yellow noodles, thick rice noodles, and thin vermicelli; plus a ton of garlic, crispy pork lard, and perfectly cooked eggs to complete the dish. Don’t miss the homemade belachan chilli sauce too.”

Marcus Leow, head chef of Belimbing
“Some people swear by this as the best they’ve had in this country. I like it enough to drive over on my off day. It’s a pretty rare thing to have food cooked over a charcoal fire in Singapore. The smoky wok hey makes this street food even more delicious. The promise of meaty squid and prawns as well as spicy sambal, crispy pork lard, and a squeeze of lime over the wet (not soupy) stir-fried noodles in umami prawn stock makes the visit (and sometimes long wait) so worth it.”

Zacharie Ong, head of culinary, The Fullerton Hotel Singapore
“An acquaintance recommended this stall to me three years ago, and it has been my preferred eatery since then. As the noodles are braised in thickened stock (turned gravy), every mouthful is satisfying. It also has a smoky aroma and comes with plenty of ingredients such as prawns, sotong and eggs. It’s enriched with a dash of lime and a sprinkle of chilli. I find that the longer the noodles are infused in the gravy, the richer the taste. Hence, I would recommend taking away.”

Tryson Quek, chef-owner at Side Door

“While the founder of this popular stall passed away last year, I still frequent it whenever the Hokkien mee itch strikes. Founded in 1971, the stall has a rich history, and the late owner was iconic; famed for wearing a long-sleeved business shirt and pants with a giant gold Rolex on his wrist, all while frying up Hokkien mee in the hot and humid conditions. I got hooked by the crispy pork lard (always ask for extra) and the spicy red chilli relish that helps enhance the flavours of the dish.” 

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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.”

Paul Lim, chef at Burnt Ends Singapore

“I frequently visit Nam Sing Hokkien Mee at Old Airport Food Centre. As a young kid, my father would often take me to this stall, which has been operating since 1960. I can safely say that I have fond memories of eating this hawker favourite for over 15 years. Their noodles have an incredible wok hei—a result of frying them over a charcoal fire-heated wok. They do a more traditional take on it, cooking a drier version that most of us are accustomed to. The noodles used are also crucial—a mix of bee hoon and yellow noodles, which absorb all the umami from the stock.”

Simon Bell, chef de cuisine at Shangri-la Group

“I recently discovered Hokkien mee, and I prefer the tasty version by Tang Tea House along Jalan Kayu. I ordered its signature dish during Phase 2 (Heightened Alert) this year and dined there once restrictions were lifted—I absolutely loved both meals. I like the fact that the noodles are redolent with wok hei, and this adds a whole depth of flavours to the broth. I enjoy this dish with house-made sambal for an extra kick.”