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.”
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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 to take away.”
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Chef Ku Keung, executive Chinese chef, Golden Peony
“I was introduced to this stall by my friends. Two ex-hoteliers opened it in July this year, after being mentored by a retired couple who had been cooking it for 50 years. The dish is all about the wok hei and the flavoursome broth made from pork bones, prawns and spices. The ingredients used in the dish—prawns, squids, pork belly and crispy pork lard—are also fresh. I recommend it with belacan.”
Simon Bell, chef de cuisine, Fat Prince
“I recently discovered Hokkien mee, and I prefer the tasty version of Tang’s 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.”
Paul Lim, head chef, Neon Pigeon
“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 dryer 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.”