618 Hokkien Mee: Is this highly-raved Hokkien mee worth the hype?

It’s rare to see Singaporeans agree on things — Hokkien mee recommendations in particular, because few things polarise (yet unite) us quite like this delicious noodle dish does.

That said, my curiosity was piqued when I saw 618 Hokkien Mee pop up in post after post of glowing praise in the “Hokkien Mee Hunting” Facebook group. I knew I had to find out if it was truly worth all that buzz.

Run by Vietnam-born hawker Mei Zhen (whose name graces the stall’s signboard), 618 Hokkien Mee has earned nods from several popular online publications — Facebook fame aside. It was the subject of a recent Mothership article, where a customer made headlines for buying 30 packets of their Hokkien mee and vacuum-sealing them to bring back to Malaysia.

You bet my expectations were sky-high.

The stall is nestled in a nondescript Yishun coffeeshop and honestly? You wouldn’t think that this hole-in-wall is one of the most highly-raved spots of late. Not at first glance, at least. Its aroma was a whole different story, though! The heavenly smell of wok hei wafted into my nostrils the moment I stepped out of the car. Yep, I was at the right place.

What I tried at 618 Hokkien Mee

I started with 618 Hokkien Mee’s titular dish: the Hokkien Mee (S$4.50/S$5.50) and opted for the S$5.50 portion. The plate featured a generous mix of yellow noodles and thin bee hoon that glistened invitingly in the sunlight. It was studded with prawns, squid, slivers of pork belly and spring onions, with a sprinkle of fried pork lard.

My plate looked a tad different from the ones I’d seen plastered all over Facebook, which were crowned with a golden fried egg draped over the noodles. Secret menu item, I figured. I’ll be back for that.

The noodles were thoroughly coated in the prawn stock, which possessed a savoury, umami-rich flavour profile and a luscious creaminess that I relished. It had a subtle brininess, balanced out by the light sweetness of the seafood broth. More importantly, it carried a distinct wok hei, although it was a little subtler than I’d have liked. I’m not complaining, though. I still polished the plate clean.

I was dealt with 3 prawns, which were crunchy and lightly sweet but nothing to write home about. On the other hand, I couldn’t have been more pleased with the generous serving of squid rings scattered throughout the dish. They were fresh and chewy, lending a nice textural contrast to the soft, silky noodles. My only regret is not snapping a picture — I was too busy shovelling them down. Oops.

I’ll admit, I was rather sceptical of the chilli blend. Its deep red colour reminded me of sambal which, from experience, isn’t the best complement to Hokkien mee. But lo and behold, this one worked like magic. Laced with aromatic notes of hae bee, the chilli imparted a bright savouriness to the noodles, along with a satisfying heat.

We tried Singapore’s best-rated Hokkien Mee

I’m currently in my char kway teow era, so I couldn’t have been more thrilled to see it on the menu. The many people ordering it in front of me was a good sign, too. Fried to order, my S$4 plate of Char Kway Teow was served promptly and piping hot. I wish you could smell it… its mouthwatering aroma was simply irresistible.

The char kway teow blew me away from the first bite, with its bold, smoky wok hei. I didn’t have to do much tossing; each strand of soft kway teow and chewy noodles were perfectly coated in that sweet-savoury dark sauce — just perfection.

The noodles were laced with a myriad of ingredients, each lending its own distinct touch. The cockles added a tinge of brininess, while the Taiwanese sausage yielded a juicy sweetness and the fishcakes offered a mild savouriness with a tender bite.

If I had to nitpick, it would be that the earthy notes from the kailan and taugeh weren’t exactly my favourite. But that’s just the veggie hater in me talking. I can’t lie, I did enjoy the crunch they brought to the dish.

Final thoughts

Well, the Facebook group doesn’t call itself the “Database for Hokkien Mee aficionados” for no good reason.

618 Hokkien Mee indeed lived up to its hype — and then some. The Hokkien mee was rich, satisfying and laced with wok hei, while the char kway teow was a pleasant surprise that stole the show. Safe to say, this won’t be my last visit. Although next time, I’m gunning for that fried egg — and maybe a few extra packets to vacuum seal for myself? Just kidding.

Expected damage: S$4 – S$5.50 per pax

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