Burpple Beyond: Our Response to the Upcoming Dine-in Restrictions

396 East Coast Road
Singapore 428994

(open in Google Maps)


11:30am - 08:30pm

11:30am - 08:30pm

11:30am - 08:30pm

11:30am - 08:30pm

11:30am - 08:30pm

11:30am - 11:30pm

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From the Burpple community

They have pedigree, alongside Swee Guan (one of my favourites), as inheritors of a charcoal-fried legacy โ€” and it seems some magic from that legacy remains.
I was immediately floored by an overload of umami from the stock, and a supremely fragrant profile due to some very tangible garlic notes and the inclusion of pork lard. The sambal was similarly very fragrant and complex, adding a different layer of umami which elevated the flavour profile further. Alas, whilst the flavour-bomb was stimulating, it was a precarious hair away from plummeting into over-saltiness.
Their pedigree naturally made me expect wok hei, and it's a good amount but not close to their geylang cousin's insanely smokey rendition. The texture is the wet type that feels a bit goopy and some of the noodles were slightly mushy, maybe from over-frying.
The prawns were sizeable, but didn't feel particularly fresh and crunchy, though honestly I don't care about freshness of prawns in hokkien mee. Overall, it's definitely extremely enjoyable despite some small flaws, and any hokkien mee lover should try this.
๐Ÿ“ ๐—ง๐—ต๐—ฒ ๐—•๐˜‚๐—น๐—น๐—ถ๐—ผ๐—ป ๐—›๐—ฎ๐˜„๐—ธ๐—ฒ๐—ฟ๐—•๐—ฎ๐—ฟ, ๐Ÿฏ๐Ÿต๐Ÿฒ ๐—˜ ๐—–๐—ผ๐—ฎ๐˜€๐˜ ๐—ฅ๐—ฑ, ๐—ฆ๐—ถ๐—ป๐—ด๐—ฎ๐—ฝ๐—ผ๐—ฟ๐—ฒ ๐Ÿฐ๐Ÿฎ๐Ÿด๐Ÿต๐Ÿต๐Ÿฐ
โฑ๏ธ (Tues-Sun) 11 45am-9pm, closed on Mondays

Yummilicious and so sinful. Charred and really good. Not too wet. Really worth the queue and $.

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Mind blowing Hokkien mee!

As a self professed Hokkien mee connoisseur, and having eaten at countless Hokkien mee stalls, I am very particular on my Hokkien mee. This Hokkien mee is one of, if not the most well executed Hokkien mee in Singapore. The noodles were prefried well with adequate "wok hei" before being simmered in a very well made prawn broth. The right amount of starch was released from the noodles, and the entire dish had a very good balance. The ratio of yellow noodle to thick beehoon is higher than most places, giving a starchier, richer but more alkaline flavour, similar to claypot noodles, which isn't a bad thing.

Hokkien mee stalls tend to be inconsistent as each batch may differ in frying times and technique, but you are be sure that you will get a good plate from this place.

This Hokkien Mee is owned by the brother of the original Geylang Lorong 29 Hokkien Mee place and has quite rave reviews, so I decided to try it out. It was quite disappointing though. I felt that the noodles were overcooked on our visit, maybe because they pre-fry the noodles in large batches before they add in the other ingredients (saw 2 big plates on the side). The stock they use for their Hokkien Mee also doesnโ€™t have a strong sweet seafood taste and tastes predominantly of just lard. Aside from the overly soft noodles, itโ€™s a bit overwhelmingly starchy (possibly because they just use yellow noodles) and was quite salty on our visit. I get that the draw here is that itโ€™s cooked with charcoal but too many components of this dish were not that great. Not sure if itโ€™s an off day but it was really a let down.

TLDR; loved it!

I've always been a fan of hookien mee that is soaked in broth, so i really enjoyed this dish! There was wok hei with a relatively generous serving of prawns and squid, worth a try!

Only gripe would be that its slightly too salty for me, but if you like salty food, this will hit all the right notes for you

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One of the best hokkien mee so far! Broth used was really good - nice balance of prawn & pork stock. Ingredients are also relatively fresh and nicely cooked/integrated with the entire dish. Would definitely come back for more albeit the relatively more expensive price tag of $6 (for the smallest serving).

Rating: 4.5 / 5

Side notes: Would be very interested in comparing this with the "sister" stall, Swee Guan. I believe both owners are brothers that learnt how to cook hokkien mee from their father, the OG hokkien mee hawker (supposedly).

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