Hokkien Mee Trail

Hokkien Mee Trail

Listing my own trail for all the different Hokkien Mee in SG. #HokkienMee
Amanda Liu
Amanda Liu

Snaking long queues can be found at the front of this Hokkien Mee store as it was awarded the Michelin Bib Gourmand & have been featured in the Michelin Guide.

Hong Heng Fried Sotong Prawn Mee is no stranger to those who frequent Tiong Bahru Marker with it's semi-wet stir-fried noodles and prawns cooked in prawn broth & a side of sweet sambal chilli.

It is a decent plate of hokkien mee no doubt, but I felt that it was lacking some wok hei (wok's smokiness) and a thicker prawn stock/base to bring out the flavours of the seafood used. Nonetheless, still one of the must-haves to go for (if the queue is short) when you're around!

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.


Our last & final stop was to have the famous Kim Keat Hokkien Mee (S$15) which easily feeds about 2-3pax, depending on how hungry you are!
When the claypot arrived, all we saw was massive waves of steam and listened to the bubbling of the gravy. 😌 Digging right into the mixture of yellow mee, thick beehoon, prawns, sotong, clams topped with fried three-layer pork, which soaked up ALL the gravy, it was bliss right at that moment.
This is a must try & it's happily tucked at the corner of a coffee shop. You will know whether you're at the right coffee shop based on the number of the tables that have claypots on it & people slurping their noodles away.
Now you know what to get for lunch? 😏


A new store has popped up at the Lorong 4 Toa Payoh Hawker Centre & luckily for me, it’s a store that I’d definitely return for!

Moving over from a coffee shop along Sixth Avenue (there’s only that few), Fu Ji Kitchen currently has 2 things on the menu, which is their Hokkien mee & Penang char kway teow.

At $4, this huge portion is cooked individually with prawn stock, garlic, noodles & the usual ingredients. Simmered slowly over high heat, the Hokkien mee has a fragrant punch of wok hei. With their homemade chilli which is spicy (mind you, I love spice), mixed it all together & you’ve got yourself a hearty meal.

For those with small appetites, I suggest sharing the small portion, cause it really is quite a big portion.


This hot pipping bubbling claypot of Hokkien mee is definitely no stranger to the public. Kim Keat Hokkien Mee has been around for quite some time and have even made it to the news.

What I love best about this dish is that everything is cooked on the spot, before being transferred into a heated claypot which ensures that the stock in which the Hokkien Mee was cooked in was bubbling upon arrival.

The stock was filled of rich flavours of pork and prawn, which the noodles simmered in for a good 10 minutes with ingredients such as bean sprouts, pork belly, egg, prawns & clams. After which, it is being topped with crispy sio bak (pork belly) to add more oomph to the pieces of lard available.

The best part, if you’d like the crispy parts of claypot rice, you can get the same with this claypot Hokkien mee! Just leave the noodles to bubble a little longer than usual before mixing them all together and you’d your crispy & crunchy bits of noodles in between the smooth silky ones.

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Made my way to Hokkien Man Hokkien Mee as part of trying out all the different Hokkien Mees in the area of Toa Payoh.

Their store is tucked at the corner / entrance unit of the coffee shop with a simple signage of the chef's face as their icon!

Waiting time was short due to the lull after the lunch crowd. The noodles portions comes in 3 sizes - $5, $6 & $8, and for 2 pax, we went for the largest one.

The hokkien mee came and looked very promising (apart from the styrofoam plate and disposable utensils). Each mouthful was full of prawn stock and was really tasty! Only downside was that the chilli was too sweet and wasn't spicy enough. Also, it lacked some bits of wok hey. Apart from that, a satisfactory & simple meal.

F O O D | C O F F E E | B O O Z E Enjoy the endless scroll of food at @alhsx

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