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396 East Coast Road
Singapore 428994

(open in Google Maps)

11:30am - 08:30pm

11:30am - 08:30pm

11:30am - 11:30pm


11:30am - 08:30pm

11:30am - 08:30pm

11:30am - 08:30pm

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From the Burpple community

Geylang Lorong 29 Charcoal Hokkien Mee, famously known for their traditional frying over charcoal fire. Read a number of mixed reviews about fluctuating standards, but I was really glad to have ordered, which made every tummy on the table happy.

Every lobster Fried Hokkien Mee would be wrapped nicely in Opeh leaf, which is from the betel nut tree. For the normal rendition, only portions costing $15 and above would be wrapped. It surely served as an influential visual aid to call it a traditional Hokkien Mee, as the older generation believed that the leaf would impart a subtle woody aroma to the noodles, which my parents believed too.

Expect to slurp up yellow noodles and beehoon drenched in an umami-filled stock, enhanced by the delightful aroma of fried garlic and some flavorsome pork lard. My curiosity was fulfilled the moment I tasted a distinct smokey wok hei, different from the usual hokkien mees, and parents-verified. It had to be from the charcoal fire. This flavour bomb was also embellished with generous fresh seafood like prawns and squids, but of course the star had to be the sweet lobster.

Not the most mind-blowing part yet, until the sambal chili touches your taste buds. Fragrant is an understatement. Elevating the dish with a whole new complexity without being overly spicy, but a stimulating umami explosion again. Think hae bee hiam-filled sambal chili. Uncle asked if I liked, of course I do! Swept the entire bowl clean even without noodles.

Islandwide delivery without minimum order at a fixed delivery cost of $10, going entirely to drivers. Uncle mentioned that he doesnโ€™t know how to use Instagram, so do check out their fb page. Prompt responses received through WhatsApp ordering. Pre-order 1 day in advance required.

#savefnbsg #loveyourlocalsg

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The hokkien mee is not as wet as if we have it at stall, but still tasty and got wokhei, quite a lot ingredient.
Beside that I also ordered pork belly satay. Its char, tender with amount of fat..
๐Ÿ’ฐ$6.42 for small hokkien mee.
๐Ÿ’ฐ$9.2 for 6 stick of satay.
islandwide delivery with a minimum order of $30, and delivery charge of $10.
For place order, can visit this link
๐Ÿ“Geylang Lorong 29 Charcial Fried Hokkien mee.
396 East Coast road.

What I loved the most about their dish was the distinct, classic flavour that can only come through the charcoal fire preparation of this famous dish.

In the past Uncle Alex used to fry. However, heard that standards wonโ€™t be as consistent if it is other people cooking it.

Due to possibly huge orders, please call at least 2-3 hours in advance to order.

Fried Hokkien Mee: $6, $10, $15, $20, $25+

โ€“ Call +65 9733 1388 to enquire
โ€“ All orders will be paid thru Paynow/Paylah to +6597888041

More here: bit.ly/hokkienmeesg
#DFDHawker #DFDNoodles #DFDCircuitBreaker

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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.