Categories > Guides and Tips

hokkien-mee-singapore

Top 8 Hokkien Mee Restaurants in Singapore to Indulge in Comforting Bowls of Noodles

The hunt for the best Hokkien Mee in Singapore began as a personal quest: to find the dish that captured the essence of this beloved local dish. 

As one of the most iconic hawker meals in the city, Hokkien Mee has a rich history, but its true magic lies in the combination of flavors and textures that make it a perennial favorite. 

From its uncertain origins—some say it was created by a Hokkien immigrant in the 1880s selling it along Rochor Road—Hokkien Mee has become a fixture in Singapore’s food scene.

I encountered the traditional wet versions with broth so thick it practically hugged the noodles, and then there were the dry versions that were packed with wok hei and smoky goodness. 

After trying numerous bowls from all over Singapore, I’ve come to realize that the true charm of Hokkien Mee lies in its versatility and the love and care that each hawker puts into their recipe. 

So, here are some tried and tested Hokkien Mee stalls that stand out for their flavors and unique take on this classic dish. Enjoy!

1. Hokkien Man Hokkien Mee

Media credit: @yongkaiiii

Facebook: https://www.facebook.com/Singaporehokkienman

Address: 19 Lor 7 Toa Payoh, Block 19

Phone: +6587981525

Hours: Daily – 11AM to 3PM

Price: $6 – $10

Hokkien Man Hokkien Mee is impressive not just for its crowd-pulling queues but for the Michelin pedigree behind it. Run by Xavier Neo, a former sous chef at the famed Les Amis restaurant, this humble stall has become a sensation.

Xavier’s culinary background is evident in every bowl of Hokkien Mee he serves—infusing French techniques into traditional recipes to create a rich, umami-packed prawn broth.

The wok-fried noodles, a mix of thin bee hoon and yellow noodles, are cooked in small batches, resulting in a clumpy, starchy texture that’s wonderfully rich and full of flavor. 

The sambal, a house-made creation from Xavier’s wife’s nasi lemak stall, adds an intense punch of spice to the dish. 

Despite its relatively affordable prices—ranging from $6 to $10—the dish reflects the care and craftsmanship of a chef who has honed his skills at one of Singapore’s top fine-dining restaurants.

Pro Tip: With only a few hours of operation and a wait time of 30-45 minutes, make sure to visit early.

2. Come Daily Fried Hokkien Mee

Media credit: @comedaily_fhkm

Instagram: https://www.instagram.com/comedaily_fhkm/?hl=en

Facebook: https://www.facebook.com/comedailyfhpm/

Address: 127 Lor 1 Toa Payoh, #02-27

Phone: +6596717071

Hours: 

  • Monday and Tuesday – Closed
  • Wednesday, Thursday, Friday, Saturday, and Sunday – 8:30AM to 2PM

Price: $5 – $10

If you’re in Toa Payoh and craving a bowl of Hokkien Mee that’s as rich in history as it is in flavor, Come Daily Fried Hokkien Prawn Mee, affectionately known as Tian Tian Lai, is the place to visit. 

Established in 1968, this hawker stall has become a local pit stop—with loyal customers lining up daily to get a taste of its signature noodles. The stall’s long-standing reputation has even earned it a spot in the Michelin Guide.

Unlike some other stalls that opt for chicken or pork-based broths, Come Daily sticks with a rich prawn stock that infuses the noodles with a deep, briny sweetness. 

But the true magic lies in the texture—the noodles are satisfyingly gooey. And Come Daily takes it a step further by generously mixing pork belly strips and crackling lard into the noodles. 

The dish is also served with sambal on the side, which brings a pungent spice to the plate. 

Pro Tip: Many have recommended getting a larger serving to make the wait worth it.

3. Nam Sing Hokkien Fried Mee

Media credit: @namsinghokkienfried

Instagram: https://www.instagram.com/namsinghokkienfried/?hl=en

Facebook: https://www.facebook.com/p/Nam-Sing-Hokkien-Fried-Mee

Address: 51 Old Airport Road Food Centre, #01-32, 

Phone: +6564405340

Hours: 

  • Monday – Closed
  • Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday – 10AM to 6PM

Price: $5 – $8

Nam Sing Hokkien Mee is a staple that every foodie should have on their radar. Located at the Old Airport Road Food Centre, this stall has been serving up a twist on the beloved dish since the 1960s. 

Unlike the more traditional stalls that favor thick noodles, Nam Sing opts for the fine bee hoon, which is much lighter and more delicate. The noodles absorb the prawn stock and egg beautifully, creating a dry yet moist texture.

It comes with a peppery bite that is a defining characteristic of Nam Sing’s Hokkien Mee, giving it a flare without overshadowing the natural sweetness of the seafood. 

And while you won’t find the traditional pork lard or crispy pork bits, the dish doesn’t feel like it’s missing anything. Instead, the subtle balance of flavors, from the egg to the carefully crafted prawn stock, shines through.

One of the joys of visiting Nam Sing is the simplicity of the chili served alongside the dish, instead of the usual sambal. Make sure to have a squeeze of lemon that’ll enhance the freshness and add an extra layer of zing!

The result is a dish that can stand the test of time. It’s a simple yet delicious combination that has earned them a loyal following over the years—and even a spot in the Michelin Bib Gourmand list.

Pro Tip: Remember to bring cash as this stall doesn’t accept card payments or online transactions.

4. Geylang Lor 29 Charcoal Fried Hokkien Mee

Media credit: @geylang29friedhokkienmee

Instagram: https://www.instagram.com/geylang29friedhokkienmee/

Facebook: https://www.facebook.com/profile.php?

Address: 936 E Coast Road, Siglap 936 Food House

Phone: +6597331388

Hours: 

  • Monday – Closed
  • Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday – 12PM to 8PM

Price: $6 – $20

First established in the 1950s, Geylang Lor 29 Charcoal Fried Hokkien Mee’s recipe has been passed down through generations. The stall’s original chef, Alex See, who passed away in 2022, worked tirelessly for over two decades perfecting his take on the dish. 

What makes them so popular is the charcoal cooking method. The flames add a deep smokiness to the noodles, lending them a distinct charcoal aroma that immediately brings you back to the golden days of hawker stalls. 

The dish is loaded with generous portions of fresh prawns and squid. And though their noodles lean more towards the dry side, they are perfectly coated in a sauce that’s a mix of prawn stock, pork lard, sambal, and a hint of garlic. 

Pro Tip: Try getting there early—the queue can get pretty long!

5. Swee Guan Hokkien Mee

Media credit: @bibikgourmand

Facebook: https://www.facebook.com/pages/Swee-Guan-Hokkien-Mee/

Address: 5 Lorong 29 Geylang

Phone: +6598175652

Hours: 

  • Monday, Tuesday, Thursday, Friday, Saturday, and Sunday – 4PM to 10PM
  • Wednesday – Closed

Price: $8 – $30

Cooped up in a quiet coffee shop along Geylang Lorong 29, Swee Guan Hokkien Mee has been around for more than 50 years. The stall’s owner, who inherited the recipe from his father, runs the show with meticulous attention to detail.

Their popularity is thanks to their unmistakable charcoal smokiness that infuses every strand of noodle. The stall’s method of frying the ingredients directly over charcoal embers creates a depth of flavor that’s simply unparalleled. 

Each batch of noodles is prepared individually, allowing the chef to maintain complete control over the intensity of the wok hei. 

Unlike many other Hokkien Mee stalls, Swee Guan uses mostly thick yellow noodles, which absorb the seafood broth with a satisfying balance of wetness—neither too soupy nor dry, just enough to coat the noodles and enhance the flavors. 

What makes the dish stand out even more is the house-made chili, which, while fiercely spicy, packs an extra layer of sweetness and sourness. 

One thing to note is that Swee Guan Hokkien Mee can be a bit pricier than most stalls, with portions starting at $8 and going up to $30 or more for larger servings. 

Pro Tip: 
Ask for some pork lard to add extra richness to your dish, especially if you prefer a balance with the seafood flavors.

6. You Fu Fried Hokkien Prawn Mee

Media credit: @youfuhokkienmee

Instagram: https://www.instagram.com/youfuhokkienmee/?hl=en

Address: 335 Smith Street, #02-186, Chinatown Complex

Phone: +65 8771 4119

Hours: 

  • Monday, Tuesday, Wednesday, Thursday, Friday, and Saturday – 10:30AM to 8PM
  • Sunday – Closed

Price: $6 – $10

In the busy crowds of Golden Mile Food Centre, You Fu Hokkien Mee is quickly making a name for itself as a young hawker stall, bringing new energy and ideas to a dish that’s steeped in tradition.

One of their key selling points is its rich prawn broth, which is slow-boiled for an impressive eight hours. This ensures that the taste will be thoroughly seeped in by all the other ingredients.

Another highlight of this dish is the generous sprinkling of crispy, golden pork lard. These chunky pieces add a crunch that heightens the entire experience. 

And for as little as $6, you can enjoy a plate of this delicious Hokkien Mee, with options to add more noodles, extra ingredients like pork belly, or even a second egg for a little extra indulgence. 

Pro Tip: 
Their stall is near the toilets. So if you get queasy easily, I suggest you get takeout instead.

7. Kim Keat Hokkien Mee

Media credit: @henghi

Facebook: https://www.facebook.com/officialkimkeathokkienmee/?_rdr 

Address: 92 Lor 4 Toa Payoh, #01-264

Phone: +65 9011 4400

Hours: 

  • Monday, Thursday, Friday, Saturday, and Sunday – 11AM to 8PM
  • Tuesday and Wednesday – Closed

Price: $11 – $20

Located in the heart of Toa Payoh, Kim Keat Hokkien Mee is known for its inventive twist on the traditional dish, offering a clay pot version that adds a layer of richness and depth. 

What defines the clay pot Hokkien Mee is the use of a bubbling hot broth, which continues to cook the noodles as they sit in the clay pot. This slow-cooking process allows the noodles to absorb the savory stock.

One of the main attractions of this dish is the ample topping. The clay pot version is crowned with large, fresh prawns, clams, slices of tender sotong (squid), and deep-fried pork belly—adding a lovely variety of textures to the dish. 

A special mention should also be made of their signature chili paste, which is a Belacan-based sauce that brings a punch of heat and depth to the dish.

Kim Keat carries on a legacy—founded by the late Kelvin Lee, a man who turned his life around after a troubled past with his delicious Hokkien Mee. His son now continues the family business, ensuring that the techniques get passed down through the generations.

Pro Tip: If you prefer a drier version of Hokkien Mee, be sure to try Kim Keat’s traditional plate-style serving or their Opeh Hokkien Mee.

8. Hong Heng Fried Sotong Prawn Mee

Media credit: @xxxupplj

Address: 30 Seng Poh Rd, #02-01, Tiong Bahru Market

Hours: 

  • Sunday and Monday – Closed
  • Tuesday, Wednesday, Thursday, Friday, and Saturday – 10:30AM to 2:30PM

Price: $4 – $6

Found in Tiong Bahru Food Centre, Hong Heng Fried Sotong Prawn Mee has become a beloved name in Singapore’s hawker scene. This recognition is largely due to its Michelin Bib Gourmand distinction.

Their comforting, wet-style Hokkien Mee provides a rich, prawn-forward broth that soaks into the noodles. They cook this dish in small batches and serve it with generous portions of seafood including prawns, squid, and fish cake!

The noodles themselves are a balanced mix of wet and dry textures, with a slight wok hei. While some critics have pointed out a lack of the deep charred flavor from the wok, many diners have reported experiencing this taste, depending on when they visit. 

The dining at Hong Heng shows their straightforward, no-frills service—with only one dish on the menu, Hokkien Mee, making it a whole lot easier for customers to decide what to order. 

The stall operates on a batch-cooking system, so while the line moves quickly, it’s not unusual for the Hokkien Mee to sell out before the stated closing time. 

Pro Tip: Don’t forget to add Hong Heng’s homemade chili sauce for an extra punch of flavor.