92 Lorong 4 Toa Payoh
#01-264
Singapore 310092

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Friday:
11:30am - 09:30pm

Saturday:
11:30am - 09:30pm

Sunday:
11:30am - 09:30pm

Monday:
11:30am - 09:30pm

Tuesday:
Closed

Wednesday:
11:30am - 09:30pm

Thursday:
11:30am - 09:30pm

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Reviews

From the Burpple community

Located at Toa Payoh Lorong 4, which is a 10 minute walk from Bradell MRT station, 𝐊𝐒𝐦 𝐊𝐞𝐚𝐭 π‡π¨π€π€π’πžπ§ 𝐌𝐞𝐞 is a little different from the usual as they serve Hokkien Mee in a claypot with crispy roast pork belly lying atop the bubbling bowl of claypot Hokkien Mee.

We got the $10 𝐂π₯𝐚𝐲𝐩𝐨𝐭 π‡π¨π€π€π’πžπ§ 𝐌𝐞𝐞 𝐰𝐒𝐭𝐑 𝐂𝐫𝐒𝐬𝐩𝐲 π‘π¨πšπ¬π­ 𝐏𝐨𝐫𝐀 𝐁𝐞π₯π₯𝐲, which serves a good portion for two. As they use claypot to store the noodles, it is better able to retain heat and keep the noodles warm while we slowly indulge in its flavors. Additionally, I like it that apart from the usual sliced pork belly, they topped it up with crackling roast pork belly too!

Even though the Hokkien Mee were of suitable wetness whereby every strand of noodles were well-coated with gravy, I find the highly sought after wok-hei fragrance to be lacking. However, the stock itself is pretty flavorful due to the addition of fresh clams, prawns, squid and lard. Squeezed in a lime and add chilli to elevate the flavors! I really like their chilli and it’s super shiok to mix them into the noodles as they go really well together!

As I prefer wet versions of Hokkien Mee, I enjoyed slurping this pot of noodles. Not the best Hokkien Mee I’ve had, but definitely worth a try!

Their claypot Hokkien mee comes in various sizes with $10 being the smallest and enough to feed 2 pax. Comes filled with ingredients like clams, pork belly (sliced and deep-fried), prawns and squid along with bean sprouts, eggs, yellow noodles and thick bee hoon.

The broth was thick and full of umami goodness yet not being too jelak. The deep fried pork belly comes with a crispy crackling skin while retaining its tender and juicy moisture inside. Not forgetting their sambal chilli that definitely adds more flavour to the whole dish. I feel that it can be even better if it comes with more wok hei flavour 》$10/2 Pax

Their signature claypot fried Hokkien Mee comes with roast pork and the minimum portion is for two at $10. The Claypot keeps the noodles warm longer although I find it gets more soggy after a while as the heat continues to braise the noodles. Chilli goes well with the noodles. Overall one of the better ones but not the best in Toa Payoh.

It's been awhile since I've had Kim Keat Hokkien Mee, but it hits all the right spots whenever I'm craving for hokkien mee!

The perfect wok hei, crispy noodle bits from the char, perfectly fried & fatty pork belly, overdose of lard & fresh plump prawns - this is exactly what your need in a good Hokkien mee!

Their noodles soaks up all the broth so well, every mouthful & slurp is a pleasing & comforting feeling to your belly.

3 Likes

Got this to share between 4 people. You may be a bit hungry if you’re only eating this. We got some har cheong gai from another staff in this coffeeshop today share too. Tbh it wasn’t spectacular, but I liked that they used pork belly instead of lard and that there were some clams in the dish that you don’t normally find in hokkien mee.

This place, especially with its famous claypot hokkien mee, probably doesn’t require much introduction. Choose the way you want your noodles to be served from 3 different serving styles - on plate, on opeh leaf (from the betel nut palm), or in a claypot like ours.

Served simmering in a piping hot broth that was so full of seafood-y umami flavours, the mixture of yellow noodles and thick beehoon was even more mouthwatering after soaking up some of the soup stock. Unfortunately the wok hei was very slight and would have been much preferred to be more intensified. Discover the hidden gems in this pot of goodness - squid slices, clams, peeled prawns, pork lard, pork slices and the star of the pot, those alluring sio bak, or roasted pork, which enhanced the overall savoury flavour with its golden-brown crispiness. Don’t forget their sambal chilli to go along, not too spicy, but definitely adds an extra oomph. For the portion, the price was really worthwhile.

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