Best Hokkien Mee

Best Hokkien Mee

Hokkien Mee frying is an art, and these are the Mona Lisa's.
Evan Mua
Evan Mua

Another week, another hokkien mee review โ€” you must be thinking "how high is his blood pressure?" Not high enough until I try ๐—ฎ๐—น๐—น ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ๐—บ, sorry HPB.
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The dry variation is not as common simply because it takes a lot of skill. Masterfully fried, each strand of noodle perfectly sealed in the wealth of flavours from the stock, whilst a whisper of smokiness lingered in the background; balanced profile that's rich but not jelak and not overbearingly salty. Noodles were springy, with a dry overall texture but adequately moist from absorbed stock.
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Mixing in the supporting cast of chili and lime is important as the fragrance and heat added to the richness, whilst that touch of zestiness brought some levity. Maybe not my favourite plate of HKM, but definitely up there.
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[Nicoll Highway] ๐‘ฏ๐’‚๐’Š๐’๐’‚๐’ ๐‘ญ๐’“๐’Š๐’†๐’… ๐‘ฏ๐’๐’Œ๐’Œ๐’Š๐’†๐’ ๐‘ท๐’“๐’‚๐’˜๐’ ๐‘ด๐’†๐’†
๐Ÿ“ ๐Ÿฑ๐Ÿฌ๐Ÿฑ ๐—•๐—ฒ๐—ฎ๐—ฐ๐—ต ๐—ฅ๐—ฑ, # ๐—•๐Ÿญ-๐Ÿฏ๐Ÿฐ ๐—š๐—ผ๐—น๐—ฑ๐—ฒ๐—ป ๐— ๐—ถ๐—น๐—ฒ ๐—™๐—ผ๐—ผ๐—ฑ ๐—–๐—ฒ๐—ป๐˜๐—ฟ๐—ฒ, ๐—ฆ๐—ถ๐—ป๐—ด๐—ฎ๐—ฝ๐—ผ๐—ฟ๐—ฒ ๐Ÿญ๐Ÿต๐Ÿต๐Ÿฑ๐Ÿด๐Ÿฏ
โฑ๏ธ (Thurs-Tues) 10am-5pm; ๐’„๐’๐’๐’”๐’†๐’… ๐’๐’ ๐‘พ๐’†๐’…๐’๐’†๐’”๐’…๐’‚๐’š๐’”

1 Like

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.
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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.
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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.
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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.
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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

The highlight was in the stock that flooded the plate, encasing a richness comparable with the best prawn mee broths, with each strand of noodle trapping a hefty amount of robust flavours within; the chili and pork lard also helped to add layers.
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However, wok hei was noticably weak โ€” a shame for those who find it a crucial element for hokkien mee.

Apparently they fry it with charcoal fire. Which explains why the smokiness is off the charts; the intense wok hei was immediately apparent from my first bite. Well, that and the billowing clouds of smoke that constantly streamed out of the kopitiam.
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Apart from its deep smokey profile, the stock was also super robust which gave it a rich flavourfulness that only the top hokkien mees can boast of. It's the wet type, but not overly moist IMO (if you eat it fresh and hot), as every strand of perfeclty-fried bouncy noodle was well coated with an ample amount of the stock.
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The sambal chili was maybe too sweet but it still gave a nice kick and helped cut through the heaviness. But aside from this, Swee Guan's rendition is crazy good and easily top 3 in SG for me.

The rich stock is also perfectly absorbed by the noodles into a salivating texture - moist whilst still retaining bite. Slightly less intense stock than some places, but combined with their standout sambal belacchan and a squeeze of limes, it is a plate of balanced savouriness that never gets jelak.
But the monstrous queue though...

Well fried with a delightful smokiness, the viscosity of the noodles coat your mouth with a fragrant seafood flavour.
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The robust flavours of the stock are also absorbed by the thick yellow noodles. Admittedly, the flavours are not the most intense and there is a lack of egginess, but it is still super good, especially with the sambal chili in the mix.

Picky eater looking to force opinions down your throat. Don't worry, they taste up to my standards!

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