10 Best Hokkien Mee in Singapore

Fried Hokkien mee in Singapore is a plate of yellow noodles and bee hoon braised in a prawn-and-pork stock, tossed over high heat for wok hei and finished with prawns, squid, sambal and lime. Styles range from dry to wet and from charcoal to gas. This guide gathers ten real, currently-operating hawker stalls, each checked against current listings, as a shortlist to explore rather than a strict ranking.

This is one of Singapore's best-known charcoal-fried Hokkien mee names, now run by a third-generation family team that relocated the stall to a coffeeshop on East Coast Road in the Siglap area. Yellow noodles and bee hoon are fried over a charcoal flame for a deep, smoky wok hei and braised in a prawn-based stock, then piled with prawns and squid. The plate leans to the moist, stock-heavy side and comes with sambal and a wedge of lime.

Siglap
View on map ↗

Swee Guan is a charcoal-fired Hokkien mee stall in a coffeeshop along Geylang Lorong 29, which the family says has been going since the late 1960s. The cook stir-fries yellow noodles and bee hoon over charcoal so the strands take on a strong wok hei, simmering them in a prawn-based stock with prawns, squid and pork. It is served the traditional wet way, with homemade sambal chilli and lime to squeeze over.

Geylang
View on map ↗

Come Daily is a long-running one-dish stall at Toa Payoh West Market and Food Centre that the owners say has fried Hokkien prawn mee since 1968, now helmed by the second generation. It cooks yellow noodles and bee hoon in a rich prawn-and-pork stock until the strands turn savoury and slightly wet, finished with prawns, pork and a good hit of wok hei. A spoonful of its sambal chilli and a squeeze of lime round out each plate.

Toa Payoh
View on map ↗

Nam Sing at Old Airport Road Food Centre is one of the oldest Hokkien mee names in Singapore, a single-dish stall its owner dates to around 1960. It is known for a drier plate: a blend of thin bee hoon and yellow noodles fried in a light prawn stock with prawns, squid and egg, without heavy dark sauce. Chilli is served on the side rather than mixed through, so the noodle and stock flavours stay in front.

Old Airport Road
View on map ↗

Hong Heng at Tiong Bahru Market is a Hokkien mee stall whose name puts sotong (squid) front and centre, run by a third-generation hawker who cooks each plate to order. Yellow noodles and bee hoon are fried in a prawn-led seafood stock with squid, prawns, fish cake and egg until the noodles are just moist. It is served with the stall's homemade sambal and a wedge of lime.

Tiong Bahru
View on map ↗

Ah Hock is a dinner-time Hokkien mee institution at Chomp Chomp Food Centre in Serangoon Gardens, and the family traces its hawker roots back several decades. It fries yellow noodles and bee hoon in a prawn-and-pork stock until they soak up a smoky, savoury-sweet flavour, then adds prawns, squid and egg. Expect a queue at peak hours; each plate comes with sambal and lime on the side.

Serangoon Gardens
View on map ↗

Xiao Di, meaning "little brother", is a second-generation Hokkien mee stall in a Serangoon North coffeeshop, whose younger hawker says he trained at other prawn-noodle stalls before opening his own. He fries thick yellow noodles and bee hoon in a prawn-and-pork stock over a fierce flame for pronounced wok hei, adding pork belly, fresh prawns, cuttlefish and ribbons of egg. Homemade sambal and lime come on the side.

Serangoon North
View on map ↗

Chef Goo at Alexandra Village Food Centre is a seafood-focused Hokkien mee stall started by a career-changer hawker, who says he simmers a collagen-rich seafood stock for around twelve hours. His plate is on the wetter side, with yellow noodles and bee hoon braised in that stock and topped with large prawns he describes as imported red sea prawns, plus squid and egg. Sambal and lime are served alongside.

Alexandra Village
View on map ↗

Yi Ji is a popular Hokkien mee stall at Old Airport Road Food Centre known for a drier, spice-forward plate. Yellow noodles and thin bee hoon are fried in an intense prawn stock and served with prawns, squid and slices of pork, finished with a fiery homemade sambal and a wedge of calamansi lime. Its bold chilli is a big part of the draw for regulars.

Old Airport Road
View on map ↗

YouFu is a Hokkien mee stall at Golden Mile Food Centre on Beach Road, opened by a pair of young hawkers who have built a following for their smoky plate. They fry yellow noodles and bee hoon in a prawn-and-pork stock over high heat for an assertive wok hei, adding prawns, squid and pork belly, with the thin bee hoon recommended for soaking up the most flavour. Homemade sambal and lime finish it off.

Golden Mile
View on map ↗