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I’m always excited to introduce new Hokkien mee stalls that open in Singapore and one recently came up on my social media radar. Located on the first storey of Hong Lim Market & Food Centre, Mdm Zhang Fried Hokkien Mee opened on 18 Jun 2026 and is 42-year-old Wayne’s first venture into Singapore’s uncertain but resilient F&B industry.
Surprised that the person behind the wok is a gentleman instead of a lady? Well, it’s not rocket science actually. Wayne named the stall ‘Mdm Zhang’ after his beloved grandmother, who introduced him to cooking. Aww… aren’t all grandmothers the best?
However, he wasn’t invested in the culinary world until he lost his chemical engineering job during the COVID-19 pandemic. Wayne’s gastronomic journey began at a Japanese ramen spot before he went on to work at an izakaya. He also dabbled in braised pork rice before he worked for someone who sold Hokkien mee.
Mdm Zhang Fried Hokkien Mee doesn’t just offer normal Fried Hokkien Mee in 4 sizes — S$5, S$6, S$8, and S$10. There’s also a version that uses Big Prawns that’s priced from S$8 to S$15 for 4 different portion sizes. If you wish to zhush up your plate, you can add Prawn, Pork, or both for an additional S$2.
Don’t be surprised if you spot your plate of Hokkien mee looking a little different. Wayne swaps out pork belly for pork collar, a cut that’s fattier than loin but leaner than belly. “I used collar to cut down the overall richness of my Hokkien mee,” he shares.
The pork collar pieces feel like melt-in-your-mouth pork rib flesh that you get from a bowl of soup.
Wayne also states that he doesn’t use pork lard in his noodles, as he strongly feels that his broth is flavourful enough. Well, we felt that the prawn flavour was strong enough on its own, but the overall taste of the noodles could be slightly more savoury. One thing’s for sure — we didn’t feel jelak after polishing off our plates of Hokkien mee. Come give Wayne some support and tell us what you think. It’s located just next to Fivestones.
