6 Jalan Bukit Merah
#01-13 ABC Brickworks Market & Food Centre
Singapore 150006

(open in Google Maps)

03:00pm - 10:45pm

03:00pm - 10:45pm

03:00pm - 10:45pm

03:00pm - 10:45pm

03:00pm - 10:45pm


03:00pm - 10:45pm

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From the Burpple community

Tbh find it overrated. Wok Hei wasn’t really there, the prawn stock it was cooked in wasn’t as concentrated as I had hoped it would be. However, they were very generous with ingredients and portion size. Maybe I came on a bad day and I don’t mind coming back to try it again because the reviews for this are really good, but if the queue is 45 minutes long then sorry I don’t feel like it’s worth my time.

This 𝗛𝗼𝗸𝗸𝗶𝗲𝗻 𝗠𝗲𝗲 ($4/5/6) at ABC Brickworks commands regular 𝗾𝘂𝗲𝘂𝗲𝘀 𝗼𝗳 𝟭 𝗵𝗼𝘂𝗿 and it's on the Michelin Guide as one of the two Hokkien Mee to be awarded with Bib Gourmands. That good? I think so, especially when it turned out even better than my last visit.
Out of the Hokkien Mee I've tried, I deem them to have the best Hokkien Mee sambal chili — it brought a certain 𝒋𝒆 𝒏𝒆 𝒔𝒂𝒊𝒔 𝒒𝒖𝒐𝒊 that set it apart from other renditions. The ikan bilis loaded chili was beautifully sapid with wafts of fragrance and an endearing controlled sweetness — all while retaining a decent fiery kick.
Decades of mastery churned out a plate of springy noodles which were moderately moist but not soakingly wet, which is perhaps my preferred texture. The stock was rich but not the most intense, resulting in a meticulously balanced profile perfumed with mild but tangible wok hei.
Many people enjoy crazy rich flavours, but I often find those too heavy-handed with little elegance in balancing. I think this subdued profile was purposeful in creating an undemanding canvas which permitted the sambal (and citrus) freedom to seamlessly bleed into any void and pop with its bold personality. The outcome was a balanced but simultaneously complex profile, with each facet of flavour being eloquently enunciated without conflict.
[𝙌𝙪𝙚𝙚𝙣𝙨𝙩𝙤𝙬𝙣] 𝙏𝙞𝙤𝙣𝙜 𝘽𝙖𝙝𝙧𝙪 𝙔𝙞 𝙎𝙝𝙚𝙣𝙜 𝙁𝙧𝙞𝙚𝙙 𝙃𝙤𝙠𝙠𝙞𝙚𝙣 𝙈𝙚𝙚
📍 𝗔𝗕𝗖 𝗕𝗿𝗶𝗰𝗸𝘄𝗼𝗿𝗸𝘀 𝗙𝗼𝗼𝗱 𝗖𝗲𝗻𝘁𝗿𝗲, 𝟲 𝗝𝗮𝗹𝗮𝗻 𝗕𝘂𝗸𝗶𝘁 𝗠𝗲𝗿𝗮𝗵, #𝟬𝟭-𝟭𝟯, 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲 𝟭𝟱𝟬𝟬𝟬𝟲
⏱️(Thurs-Tues) 3pm-1045pm; 𝒄𝒍𝒐𝒔𝒆𝒅 𝒐𝒏 𝑾𝒆𝒅𝒏𝒆𝒔𝒅𝒂𝒚𝒔
* Crazy long queue during peak hours (up to 1 hour), you can call in to reserve a packet to take away or come after 9pm instead where I waited only 10 mins.

So thankful that this Michelin Bib Gourmand Awardee was opened till 10.45pm for our supper fix, and although it was about a 20-minute wait at that timing, the queue never seemed to stop. Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee boasts of its over 40 years recipe and known for the uncle who wears goggles when frying the noodles. •

It’s not just about the smoky wok hei, but the umami-packed broth stock that drenched the bright yellow noodles and thin beehoon so thoroughly. If you are a fan of wet Hokkien Mee, here you have it! Like many others, I found the portion of fresh seafood here generous. Please do yourself a favour by pairing the homemade sambal chilli with the noodles; secret ingredients dried Ikan bilis and shrimp, explosion of flavours guaranteed. Love that pumped up spiciness! •

Catch them before ABC Brickworks Market & Food Centre closes for renovation works from 16 March till 15 May 20.

My TOP 3 Hokkien mee, Yi Sheng Fried Hokkien Mee.
I like my Hokkien mee to be wet, with strong wok Hei and flavoured gravy cook together with the noodle.
And Yi Sheng Fried Hokkien Mee have all components that I want.
📍Tiong Bahru Yi Sheng Hokkien Mee.
ABC Market and food centre #01-13.

Queued 1 hour and 15 minutes for this on a Thursday evening (what?) and it was still hands down the best Hokkien Mee I’ve had in my life (so far). The broth/gravy was so, so flavourful, filled with the rich prawn flavour and the noodles were perfectly done with a strong wok-hei flavour. The prawns were so fresh that they tasted sweet! The chilli is not bad too, but I wouldn’t say it was spicy enough for my chilli-loving taste buds. Do give this a try! Well worth the Michelin recommendation.

How much are you willing to wait for this plate of Hokkien mee? Wet and overly salty, this is probably the first and last time I’ll patronise them.