51 Old Airport Road
#01-32 Old Airport Road Food Centre
Singapore 390051

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10:00am - 05:00pm

10:00am - 05:00pm

10:00am - 05:00pm

10:00am - 05:00pm

10:00am - 05:00pm


10:00am - 05:00pm

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From the Burpple community

I had read mixed reviews about this famous Hokkien Mee and honestly, I don’t really like it.

Lacking in wok Hei, each plate is served without the usual sambal chili. Instead, they provide chili padi with soya sauce.

Quite disappointing considered the long wait of 2 hours on a Saturday morning. I’m not kidding.

I guess to each it’s own.

51 Old Airport Road
#01-32 Old Airport Road Food Centre

How to avoid the crazy hour-long queues? Come at off-peak hours, say 2pm ++ and you get to enjoy your mee time in less than 10mins!

Best Hokkien Mee ever had.
It took 40 minutes but no need to stand in line.
Explore other dishes to eat with while waiting.

The highlight of this 𝗛𝗼𝗸𝗸𝗶𝗲𝗻 𝗠𝗲𝗲 ($5) was a well-executed texture that was skewed towards the drier side, with a gentle puddle of gravy hiding beneath some mildly moist noodles which had locked in a good amount of stock.
Flavour-wise though, it wasn't the strongest; it was fragrant but slightly lacking the richness found in other renditions, whilst also being light on wok hei. Hypothetically, a good sambal may be able to provide a different dimension and give the milder flavours some punch, but nonetheless the sliced chili was a nice touch. It bestowed a straightforward heat without intruding on the seafood flavours, or adding a sliminess sambal sometimes introduces.
I personally thought it was a pretty decent plate, particularly due to the texture. And since good dry style Hokkien Mee is rarer, that alone gives it points. But if you're still looking for dry style Hokkien Mee, I'd strongly recommend the one at Golden Mile.
[𝘿𝙖𝙠𝙤𝙩𝙖] 𝙉𝙖𝙢 𝙎𝙞𝙣𝙜 𝙃𝙤𝙠𝙠𝙞𝙚𝙣 𝙁𝙧𝙞𝙚𝙙 𝙈𝙚𝙚
📍 𝟱𝟭 𝗢𝗹𝗱 𝗔𝗶𝗿𝗽𝗼𝗿𝘁 𝗥𝗱, # 𝟬𝟭-𝟯𝟮, 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲 𝟯𝟵𝟬𝟬𝟱
⏱️ (Tues-Sun) 10am-5pm ; 𝒄𝒍𝒐𝒔𝒆𝒅 𝒐𝒏 𝑴𝒐𝒏𝒅𝒂𝒚𝒔

Pretty much an institution, “Nam Sing Hokkien Fried Mee” has their own style of Fried Hokkien Mee that is only a little bit wet but packs on plenty of "wok hei". They also clip the strands of fine beehoon and yellow mee quite short. I’m making a wild guess that by doing so, it helps the noodles to “fly” higher when tossed around in the wok, thus becoming drier and lighter more swiftiy.
Interestingly, you will not find any sambal chilli served alongside their Fried Hokkien Mee. They only give sliced red chili in a light soya sauce and fresh lime as condiments. At first, I use to feel like something was missing but after a couple of visits, I grew to appreciate the purer flavours of the dish which came through cleaner minus the distraction of a sambal.


My favorite stall. But I know this isn't for everyone, especially those who like their hokkien mee to be wetter with all the seductive seafood stock. This is a dry version, where the beehoon is fried till fragrant. There's still plenty of seafood taste here, and at times more wok fragrance than others. But be prepared to wait (at your table) for usually about 45 mins during lunch hours when I visited.
There's also a theory, that hokkien mee tastes better when you dabao. Especially leaving it overnight in the fridge then heating it up again the next day. What do you think?
51 Old Airport Road
Unit 01-32
Old Airport Road Food Centre
Singapore 390051 🕚
Opening hours:
10am to 5pm
Closed Mondays
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