While not exactly Singapore’s national dish, Hokkien prawn mee is widespread enough that there are way too many stalls to count. It would be very contentious to give any place the title of “Best Hokkien Mee” in Singapore; we all have our favourites and few people can agree on even their top 3. Do note this is not to be confused with the dark KL-style Hokkien mee.
What makes a good plate of fried Hokkien prawn mee? First and foremost a rich stock base. Then when simmered with the noodles and an adequate amount of Wok Hei, do you get a great plate of decadent fried mee.
This is our list of the best Hokkien prawn mee stalls among a sea of masters. It’s not ranked by popularity or taste but compiled from our team’s favourite spots.
1. The Neighbourwok
If you’ve been lurking around the Can Eat! Facebook group, you may have seen the bossman himself rave about The Neighbourwok.
If you ever thought that your wet version of Hokkien mee didn’t have enough gravy, this is the place for you. Their Fried Hokkien Prawn Mee (S$5/S$6/S$8) beckons you for a taste with their fiery chilli and freshly fried pork lard.
The latter in particular adds to the gravy-soaked ingredients and noodles. But what’s better is that you can customise the amount of pork lard, lime and chilli to your liking. It ensures you’re getting everything up to your preference.
Of course, with the standard show of prawn, sotong and cut-up pork, it becomes a strong contender for curbing your Hokkien mee cravings.
If you’re still in the mood to indulge, The Neighbourwok also has satay on the menu. Truly, a marriage of Singapore favourites.
177 Bukit Batok West Ave. 8, Get Together Coffeeshop, Singapore 650177
Daily: 11am – 2.30pm & 4pm – 8.30pm
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2. Quan Ji Cooked Food
Nestled in Hougang Hainanese Food Village is Quan Ji Cooked Food, confidently offering only two dishes on their menu. One of them is their Fried Hokkien Noodle (S$5 for Small, S$6 for Medium, S$7 for Large).
Quan Ji is run by a husband and wife duo who took over the business from the previous owner. Most of the ingredients here are made from scratch. The most noteworthy are the pork lard, prawn stock and chilli.
The noodles used in the Hokkien mee are a mix of yellow noodles and bee hoon. They’re stir-fried with egg, bean sprouts, slices of pork belly, prawns and sotong. All of it is topped with fried pork lard.
Do some mixing of your own by adding a dash of their chilli and a squeeze of lime which adds a new layer of tanginess and spice.
There’s a certain richness to the Hokkien mee here, thanks to the use of pork belly. The prawns and sotong are juicy, the latter not tough and overly chewy at all.
105 Hougang Ave 1, Hougang Hainanese Village Centre, #02-37, Singapore 530105
Wed to Mon: 9am – 7pm
Closed on Tue
3. Hokkien Man Hokkien Mee
The man behind Hokkien Man Hokkien Mee was a former sous-chef for the 3 Michelin-starred French restaurant, Les Amis. Instead of opening a French eatery, he instead leaned more into a local favourite and amassed a cult following.
There are days when snaking queues with 45-minute wait times can happen. If you’re lucky to get in before the lunch crowd, though, the wait won’t be that long.
The Smallest portion starts at S$6.50, with Medium being S$12 and Large costing S$18. They also offer add-ons like More Ingredients (S$2 – S$4), an Omelette (S$1), more Noodles (S$1) and Baby Abalone (3 pieces for S$5).
As for what to expect, each plate comes with a side of sambal chilli, sliced bits of sotong, and half a slice of lime, all topped with two large fresh prawns. While not as prominent, you will also find bits of pork lard.
It will be an aromatic plate, with the wok hei and prawn working in tandem to deliver a sweet and full-bodied experience.
Their special in-house sambal on the side is reminiscent of the variety served with nasi lemak, being on the sweeter side. That said, it will still blend well with HMHM’s Hokkien mee.
Lorong 7 Toa Payoh, Block 19, Singapore 310019
+65 8798 1525
Thu to Tue: 11am – 3pm
Closed on Wed
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4. Swee Guan Hokkien Mee
Swee Guan Hokkien Mee has been around since 1968 and has garnered such a strong reputation that it’s no surprise when you see the crowd it draws.
Located at a Geylang coffee shop, Swee Guan is currently managed by the founder’s son, who also took over as chef. He continues the special preparation technique of having the noodles fried over charcoal. Every order is done so with care as it’s cooked one batch at a time.
For prices, it starts at S$8 for the smallest. It can go up to S$30, but if you’re not here to spend big, there are also the S$10 to S$15 options.
On every bite, you’ll get an explosion of flavour as the smokiness from the charcoal and sweet broth work in tandem. With the cut-up bits of sotong and prawn mixed with the generous amount of egg, it’s a fairly robust plate.
In exchange for a very hearty plate of Hokkien mee, take their customer service with just a grain of salt. They’re pretty curt, to put it nicely.
5 Lorong 29 Geylang, Singapore 388060
+65 9817 5652
Thu to Tue: 4pm – 11pm
Closed on Wed
5. Grandfather Carrot Cake
Make no mistake. Although Grandfather Carrot Cake has a dish in its name, that’s not the only thing on their menu.
Owned by the established hawker Mr Big Kodo (大四哥), an ever-friendly presence who even assists others in opening their stalls and businesses.
This stall offers local favourites with one of them being Hokkien Prawn Mee (S$6 for Small, S$8 for Medium, S$10 for Large). It’s served with prawns, lala, fishcake and a heaping amount of pork lard.
While some reviews found the Hokkien mee not entirely traditional or old-school, it manages to make an addictive plate with an aromatic and umami-rich flavour to the dish.
Thanks to the generous pork lard, the noodles are rich and fatty, elevating the dish to a more indulgent plate. You can even ask for an additional portion of the fried goodness for your order. With a squeeze of lime, it adds a zesty undertone. With the chilli, it adds a strong kick to every bite.
15 Upper E Coast Rd, Singapore 455207
Tue to Sun: 7am – 3.30pm
Closed on Mon
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6. Geylang Lorong 29 Fried Hokkien Mee
Geylang Lorong 29 Fried Hokkien Mee likely needs no introduction, especially for Hokkien mee lovers. They’re renowned for their charcoal-fried rendition of the dish. Even after they relocated to a kopitiam in Siglap, the queue and crowd still followed.
The smallest plate of their signature Hokkien Mee (S$6) is coated in a thick gravy, filling every bite with umami. Because of this, some may find it more jelak. The lime by the side though would help bring a more zesty balance to the noodles overall.
The thin bee hoon, thick yellow noodles and crunchy bean sprouts work together to create some variety of texture between them.
The freshness of the prawns completes the ensemble, adding both a hint of sweetness alongside the bits of sotong.
The wok hei is far more prominent, thanks to cooking over charcoal when they fry. Because it’s smokier, it further brings out the depth of flavour of everything mentioned above.
936 E Coast Rd, Singapore 459129
+65 9733 1388
Tue to Sun: 12pm – 8pm
Closed on Mon
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7. Havelock Rd Blk50 Fried Hokkien Prawn Mee
Havelock Rd Blk50 Fried Hokkien Prawn Mee has many wondering when would be the last time they get to eat there as it’s run by an elderly pair. The old uncle is usually the one behind the stove while the auntie manages the front.
Their stall is located at the corner of the ABC Food Center in Bukit Merah, which does little to deter people from walking all the way to form a queue. For either the S$5 or S$6 portion of Fried Hokkien Prawn Mee, you will get slices of pork, rings of sotong and prawn.
Their Hokkien mee is for those who prefer it on the drier side, but that does not mean they lack prominence in their gravy. The sprinkling of pork lard adds a layer of umami to everything.
They’re quite generous with their chilli paste. It’s more on the saltier side of things though, so best keep that in mind.
6 Jalan Bukit Merah, ABC Brickworks Market & Food Centre, #01-100, Singapore 150006
Thu to Mon: 8am – 2.30pm
Closed on Tue & Wed
8. Jing Jing Hokkien Mee & Oyster Omelette
Jing Jing is a little more obscure, which is a pity considering the top-notch quality of their dishes. While those who are aware will speak of their carrot cake, the Fried Hokkien Prawn Mee (S$4 for Small, S$5 for Medium, S$6 for Large) cooked up by them is nothing to knock at either.
The Hokkien mee uses a mix of thick white bee hoon and yellow noodles. The gravy is thick enough to cling to them, and when eaten with the pork lard, gives the dish a mouthwatering wok hei to it.
Interestingly, you can ask for ingredients to be substituted if you prefer. If not, it comes with the classic slices of sotong, beansprouts, prawns and egg.
The most interesting part of Jing Jing though, is the chilli. It’s done putien-style, which means even before you add the lime, it already adds a layer of sourness to the Hokkien mee.
347 Jurong East Ave 1, Yuhua Market, Singapore 600347
Thu to Tue: 6am – 4pm
Closed on Wed
9. Nam Sing Hokkien Fried Mee
The name Nam Sing Hokkien Fried Mee is well-known and popular among frequent visitors to Old Airport Road Food Centre. They’ve been around since the 1960s, and have even been covered by multiple news outlets.
The founder Mr Ng Tong and his older brother started as coolies at Rochor Road in the 1940s before they switched to selling noodles.
Presently, you won’t have to worry about wait times here as they have implemented bulk preparation. However, it comes at the cost of customisation.
The Hokkien Mee (S$5/S$8) is a dry variation that has thick yellow noodles and thin bee hoon, interestingly served with a side of cut chilli padi. The noodles are cut up into short lengths, so it’s best to tackle them with a spoon rather than chopsticks. The only other ingredients are prawns and cut-up squid, so it’s kept simple but aromatic. Many point out the broth as a highlight.
51 Old Airport Rd, Old Airport Road Food Centre, #01-32, Singapore 390051
+65 6440 5340
Tue to Sun: 10am – 6pm
Closed on Mon
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10. Come Daily Fried Hokkien Prawn Mee
Tian Tian Lai (Come Daily) Fried Hokkien Prawn Mee is a recipient of the Michelin Guide Plate, it has earned many diners who vouch for their umami-rich prawn stock and indulgent pork lard used in their noodles.
They’ve been around since 1968, and have been cooking up the wet version of their Fried Hokkien Prawn Mee (S$5/S$8/S$10) for many to enjoy. The noodles use a mix of yellow egg noodles and thick rice vermicelli, all drenched in a heavy sauce. Said gravy is all brought together by the bits of egg and garlic, enhancing the fresh prawns and squid.
They also include a generous portion of pork lard. If you’re not a fan of the crispy treat, this place may not be the place for you. They’re known to be rather liberal with it.
The sambal here uses a blend of several spices but may overpower the gravy. Some patrons advise not to add too much of the sambal or the lime. The dish should be enjoyed on its own.
Block 127 Lorong 1 Toa Payoh, Toa Payoh West Market & Food Centre, #02-27, Singapore 310127
+65 9671 7071
Wed to Sun: 8am – 2pm
Closed on Mon & Tue
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11. Xiao Di Fried Prawn Noodle
Xiao Di Fried Prawn Noodle is yet another stall that specialises in the wetter version of Hokkien mee. Their Hokkien Fried Prawn Noodle (S$4.50 for Small, S$5.50 for Regular) is liberally doused with gravy.
The owners have been at it for over a decade at the old school kopitiam. But not even the location has deterred them from earning customers. It’s no wonder, as they have a gravy made rich from prawn heads and pork bone stock.
The scent of wok hei will no doubt whet your appetite, but it’s best to wait so you can squeeze in a bit of lime and mix in their sambal.
Together with the squid, which isn’t the more commonly seen cut of rings, pork, and peeled prawns, you get a comforting plate with a spicy and sour kick.
The owners are known to be a bit abrasive, but if you’re just there to indulge in comfort food, it may as well be a non-issue.
153 Serangoon North Avenue 1, Guan Hock Tiong Eating House, #01-512, Singapore 550153
+65 9062 1201
Mon to Sat: 10.30am – 3pm
Closed on Sun
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12. Shiok Hokkien Prawn Noodles (YouFu Fried Hokkien Prawn Noodle)
Formerly known as YouFu Fried Hokkien Prawn Noodle, Shiok Hokkien Prawn Noodles is well-liked for both the noodles dished out and the friendly personalities managing the stall.
The One Person Portion here starts at S$5 for Small, S$8 for Medium and S$10 for Large.
Customers can choose if they want thick or thin bee hoon to pair with your yellow noodles, and comes with a mix of squid, prawn and pork. The pork lard here is only added in by request. Should you get them, you will be rewarded with crispy and airy cubes of the golden treat.
The noodles are cooked till al dente, making them not too soggy or soft. Instead, it creates an addictive plate where you likely won’t stop slurping the noodles. The gravy itself is full-bodied and has a bold aroma of wok hei.
Diners can also request an addition of a Fried Egg (S$0.80), more Noodles (S$1) or more Ingredients (S$2).
505 Beach Road, Golden Mile Food Centre, #01-57, Singapore 199583
+65 9018 4006
Tue to Sun: 10.30am – 8.30pm
Closed on Mon
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13. Ah Hock Fried Hokkien Noodles
The are likely some who see the Michelin Guide Ah Hock Fried Hokkien Noodles as a pioneer of Hokkien mee in Singapore. The old uncle who cooks there, Mr Ng, is one of the two brothers who started frying noodles in this style back in the 50s.
It draws in quite the crowd, being constantly busy. It may surprise you to see Mr Ng still working at the stove despite his age.
So, it’s no surprise that the Fried Hokkien Noodles (S$4/S$5/S$6) cooked up here are rather old school and feel nostalgic to many.
Here, they used thin bee hoon alongside the yellow noodles. It’s tossed in the wok until it absorbs a good deal of stock, making this one of the wetter versions of the dish. Diners will get sliced rings of sotong and prawns, keeping things simple and with no frills.
The only “new” part of Mr Ng’s rendition is that he includes the option of sambal alongside his cut chilli.
20 Kensington Park Road, Chomp Chomp Food Centre, #01-27, Singapore 557269
+65 9296 2192
Tue to Fri: 5.30pm – 10pm
Sat: 4.30pm – 10pm
Sun: 4.30pm – 9pm
Closed on Mon
14. Hainan Fried Hokkien Prawn Mee
Some regulars at Golden Mile insist that Hainan Fried Hokkien Prawn Mee needs no introduction. It’s managed by an elderly couple that has been serving up the drier version of Fried Hokkien Mee (S$5) to long lines of customers for over 30 years.
Regulars tend to advise that newcomers best not come during peak hours unless they’re ready to wait.
As it’s the dry version, some may be thankful that it will not be overly jelak. Served with a side of both sliced chilli padi and sambal, the servings here are guaranteed to give quite the kick to spice lovers.
The gravy that has been absorbed is made out of both prawn and pork stock, giving the mee a balanced combination of sweet and savoury.
For texture, there’s the crispy beansprouts and crunchy fresh prawn, all fried together with wisps of egg. The squid is not overly chewy and instead has a nice bounce.
505 Beach Road, Golden Mile Food Centre, #B1-34, Singapore 199583
+65 6294 6798
Tue, Thu to Sun: 10am – 5pm
Mon: 10am – 3pm
Closed on Wed
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15. Singapore Fried Hokkien Mee
Singapore Fried Hokkien Mee is a popular Whampoa stall with a Michelin Bib Gourmand award. Should you drop by regularly enough, you’d find the long lines it attracts to be a familiar sight. The queue starts even before opening hours.
Utilising two stalls worth of space, the duo of hawkers rotate roles throughout business hours, both handling orders and frying the noodles up on the wok.
On the wetter side of things, their Fried Hokkien Mee (S$5/S$6/S$8/S$10/S$12/S$15) is for fans of salty and fragrant flavours. The salt mainly comes from the tender bits of pork in the noodles.
With the help of the beansprouts and eggs, it balances out the intensity of the smokey wok hei.
The sambal offered here is house-made and regulars consider it a must-have on your plate of fried noodles. For fans of spicy food, the plate becomes far more addictive.
90 Whampoa Drive, Whampoa Makan Place, #01-32, Singapore 320090
+65 6251 2857
Mon to Wed & Fri: 3.30pm – 11.30pm
Sat & Sun: 2pm – 11.30pm
Closed on Thu
16. Yi Ji Fried Hokkien Prawn Noodles
Yi Ji Fried Hokkien Prawn Noodles has multiple branches across Singapore, which may as well be a testament to their business and popularity.
Their Hokkien Mee narrows in on the spicy factor. Should you pop by one of their stalls, the Hokkien Prawn Mee (S$5/S$8) is labelled “Super Spicy”. It’s usually a pretty unanimous comment to make when reviewing their fried noodles as well.
The thin bee hoon with the yellow noodles. The latter is sure to have absorbed a good deal of the stock, ensuring a mouthful of flavour with every bite.
A pretty interesting ingredient used in their noodles is slices of mock abalone alongside the usual fare of prawns, sotong, and pork belly slices. There’s also a lot of egg bits, giving the dish a silky touch. You can expect the iconic pork lard alongside the condiments of lime and sambal as well.
Together with the sweet and rich stock of the gravy, it manages to balance the tongue-numbing spice and creates a spice lover’s haven of Hokkien mee.
For a list of locations, contact numbers and opening hours click here
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17. Yang Zhou Fried Hokkien Sotong Prawn Mee
While not as famous as most of their contemporaries on this list, Yang Zhou Hokkien Sotong Mee still deserves a spot here. It’s a favourite among the elderly in Bukit Merah, delivering them a more old-school rendition of the fried noodles.
The Fried Hokkien Mee (S$5/S$6/S$7), as mentioned is the old-school wet-style rendition. While it tones town on the wok hei, it makes up for it by infusing the noodles with prawn stock and a good sprinkling of pork lard.
The gravy coats the noodles, giving them a silky texture that will have you all too eager to slurp up. It also helps that for even the S$5 or S$6 portions, they are still pretty generous with the amount of squid and prawns on a plate. It’s really little wonder they’re well-liked among the older folk.
The only caveat to some is that there are no beansprouts in their dish.
40 Beo Cres, Lian Seng Eating House, #01-16, Singapore 160040
+65 6273 0429
Sat to Thu: 10am – 6pm
Closed on Fri
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18. Original Serangoon Fried Hokkien Mee
Original Serangoon Fried Hokkien Mee is considered a very value-for-money Hokkien mee stall by the reviewers. The brand has been around for at least 30 years.
Here, The Hokkien Mee (S$6/S$8) uses thick laksa noodles. They’re fried till the sauce thickens and a fragrant aroma is made apparent. If you like a more intense wok hei this may be for you as they like to keep it more charred than most places. The bigger packs are wrapped in a banana leaf, which only intensifies the mouthwatering small.
While the prawns here are on the smaller side, they put in a fair amount so that you can spot the pops of seafood in your plate of noodles.
If you’re a pork lard addict, you can ask for extra pork lard bits, which may be a huge deal to some Hokkien mee aficionados out there.
566 Serangoon Rd, Singapore 218181
Tue to Sun: 4.30pm – 11.15pm
Closed on Mon
19. Original Simon Road Hokkien Mee
With the smiling face of the founder seen on the mascot, alongside the bright stall signage, Original Simon Road Hokkien Mee is essentially begging you to come try their food out.
Despite the flashiness, their Hokkien Mee (S$5/S$6/S$8/S$10) is no-frills, simple in presentation and ingredients. You get the usual suspects of fresh prawn, squid, and pork lard. With a dash of lime, it manages to make the smokiness in the dish more apparent. You can even get some hints of the garlicky flavours in the gravy.
You get two choices in spice over here, the first being the classic sambal, which will add a touch of sweetness to your Hokkien mee. For a stronger kick of spice, pick the other chilli sauce. It even pairs well with the lime, adding to the tanginess of the lime.
For a list of locations, contact numbers and opening hours click here
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20. Kim’s Famous Fried Hokkien Mee
There’s a chance you may have already heard of Kim’s Famous Fried Hokkien Mee. That notion is mainly, thanks to the owner Tan Kue Kim. People call him the Rolex Mee Master as he cooks wearing an expensive watch and in full office attire.
If you look at the current reviews though, he’s not consistently there as the chef these days. It likely has to do with the previous buzzing in the wind that Mr Tan had plans to sell his brand and recipe, mainly due to his age. He explained that should it happen, he would still be there to help maintain food quality.
Their Hokkien Mee starts at S$6, delivering you a starchy haven of an old-school plate, filled with fresh prawns and squid. Their noodles are topped with beautifully fried crispy lard bits, which is always a huge bonus for Hokkien mee.
Speaking of their lard, customers have mentioned you get a free flow of it. If you’re the many who consider fried lard one of the most important aspects of Hokkien mee, this may be a good spot to visit.
62B Jalan Eunos, Singapore 419510
+65 6747 8766
Daily: 11am – 12am
