Since 1963, fans of Ng Hock Wah signature 'dry' rendition queue for up to 45 minutes - though with the introduction of digital buzzing, the lines are now invisible.
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Their legacy stretches back to hawker legend Ng Tong, who together with brother Ng Seng, created the Singaporean style version of this dish.
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Each batch of long cylindrical yellow egg noodles and thin bee hoon / rice vermicelli noodles have fully absorbed the pork and prawn stock, and tossed with chicken egg, result in a soft chew with lovely smoky grainy eggy sweet salty savoury flavour.
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The garnishes of bouncy squid and crunchy deshelled prawns lend body, and smoky sweet savoury flavour. Balanced with good wok hei / breath of the wok.
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A squeeze of lime juice and cut red chili in soy sauce lend zesty tangy sour salty spicy flavour, cutting through with a zing.
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Hokkien Mee
Nam Sing Hokkien Fried Mee
@ Old Airport Road Food Centre, 51 Old Airport Road #01-32
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

Serving since the 1980s and having attained the Michelin Bib Gourmand award over the last 7 consecutive years, 3rd-generation owner Manfred Lim carries on much like before.
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Their rendition tends towards balanced, leaning more to 'wet'. A robust prawn and pork stock infuses the large portion of noodles, gooey soft chewy (almost al-dente) with grainy savoury salty flavour, but has less wok hei / breath of the wok.
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Garnished with soft chicken egg, crisp bean sprouts, springy squid, bouncy fish cake, and crunchy deshelled prawns, combining for a vegetal eggy sweet savoury salty flavour. Finished with lime juice for a zesty sour tangy touch.
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Expect to queue around 20 minutes.
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Hokkien Mee
Hong Heng Fried Sotong Prawn Mee 鸿興炒蘇東蝦麵
@ Tiong Bahru Food Centre, 30 Seng Poh Road #02-01
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

So named because of their Hainanese heritage, this stall serves a distinct 'dry' rendition that has been enjoyed by many for over 30 years.
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Here, the robust prawn and pork stock is fully absorbed by each fresh batch of long cylindrical yellow egg noodles and thin bee hoon / rice vermicelli noodles, carefully tossed with crisp bean sprouts and wispy egg.
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Carries an appetizing smoky grainy savoury salty sweet eggy flavour. No added sliced pork though.
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Chunks of crunchy deshelled prawns and bouncy squid have also taken on the wok hei / breath of the wok, bursting with smoky sweet savoury flavour.
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The kicker is the duo of chili - the savoury salty spice flavours of the sambal belachan, and the sharp spicy burn of the bird's eye chili / chili padi.
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Hokkien Mee
Hainan Fried Hokkien Prawn Mee 海南福建炒虾麵
@ Golden Mile Food Centre, 505 Beach Road #B1-34
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

Possibly the newest contender, having only opened in August 2019 to much acclaim.
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Former Les Amis sous chef Xavier Neo and wife Alice Lai brew their stock of garlic-fried prawn heads and pork bones for over 3 hours, utilising a culinary fine-dining technique, resulting in a heady gravy in a 'wet' style.
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The noodles, tossed with wispy chicken egg, crisp bean sprouts, and crisp spring onions, soak in some of that delicious gravy, resulting in a smoky grainy savoury salty sweet eggy flavour and a soft smooth texture.
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Chunks of bouncy squid and crunchy wild-caught grey prawns lend sweet savoury flavour, while silvers of tender pork belly lend meaty salty savoury flavour. A drizzle of lime juice for added zesty tangy sour notes to complete.
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Hokkien Mee
Hokkien Man Hokkien Mee
@ 19 Toa Payoh Lorong 7 #01-264
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

The more frequented of the stalls carrying on the legacy of hawker brothers Alex See and See Hock Siong, this is run by Alex's younger daughter Penny See and husband Qin Sheng, with mum Grace supporting.
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Compared to her elder sister's stall, there are slight variations. Their rendition is rather balanced, leaning towards 'wet'. Continually stir-fried over a roaring charcoal fire for up to 30 minutes, the yellow egg noodles and rice vermicelli are tossed with egg, pork lard, and a pork and prawn stock broth gradually infused.
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This results in a soft gooey texture, with robust smoky grainy savoury salty sweet eggy flavour.
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There's crunchy deshelled prawns and bouncy squid, bursting with sweet savoury flavour. An edge over her sister's version is the addition of fresh crisp spring onions, lending vegetal herbal sweet flavour.
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A drizzle of lime juice lends bright tangy zesty sour flavour, while a house secret-recipe sambal belachan lends a punchy but not overwhelming savoury salty spicy flavour.
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Hokkien Mee
Geylang Lor 29 Hokkien Mee
@ 396 East Coast Road
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

This stall carries on the legacy of hawker brothers Alex See and See Hock Siong, being run by Alex's oldest daughter, with the family recipe stretching back to the 1960s.
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They've styled themselves as '3rd-generation' as the recipe has been handed down from their grandfather (Alex's dad), and are related to the similarly named stall (manned by younger sister Penny See).
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Still, there are slight variations. Their rendition is rather balanced, leaning towards 'dry'. The yellow egg noodles and rice vermicelli are tossed with egg, pork lard, and a pork and prawn stock broth, gradually infused and continually stir-fried over charcoal fire for up to 30 minutes.
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This results in a soft gooey texture, with robust smoky grainy savoury salty sweet eggy flavour.
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There's crunchy deshelled prawns and bouncy squid, bursting with sweet savoury flavour. Unlike her sister's version, they have no added spring onions.
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A squeeze of lime juice lends bright tangy zesty sour flavour, while a secret-recipe house sambal belachan lends a punchy but not overwhelming savoury salty spicy flavour.
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Hokkien Mee
Geylang 29 Charcoal Fried Hokkien Mee
@ East Coast Lagoon Food Village, 1220 East Coast Parkway #01-32
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

Operating since 1968, this stall draws a queue of up to 45 minutes during lunch.
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Their rendition is 'wet', with a rich robust prawn and pork stock gravy, along with egg, that infuses the yellow egg noodles and rice vermicelli noodles, soft and slippery with savoury sweet salty eggy flavour.
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The crisp bean sprouts lend contrasting texture and vegetal sweet notes, while tender deshelled shrimp and springy squid lend sweet savoury flavour.
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Small bits of crunchy pork lard burst with savoury salty notes, and the drizzle of lime juice lends zesty tangy sour flavour. Less wok hei / breath of the wok comparatively though.
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Hokkien Mee
Come Daily Fried Hokkien Prawn Mee 天天来炒福建虾面
@ Toa Payoh West Market & Food Centre, 127 Toa Payoh Lorong 1 #02-27
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

This stall draws long queues during lunch and dinner, often selling out before their official closing time.
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Regulars love their 'wet' rendition, the robust gravy (pork and prawns stock with egg) and touch of wok hei / breath of the wok infused into the soft silky noodles, carrying smoky grainy eggy sweet flavour.
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There's silvers of tender pork belly with meaty savoury salty flavour, crunchy deshelled prawns and springy squid with sweet savoury flavour.
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Besides the drizzle of lime juice with zesty tangy sour notes, they offer both sambal belachan and bird's eye chili (chili padi) which lend a savoury salty spicy sharp kick, yum.
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Hokkien Mee
Chop Joo Hiong Chang Cheng Fried Prawn Noodles
@ 237 Serangoon Avenue 3 #01-130
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

Founder Tan Chee Hoe still mans the stall as he's done for over 50 years, though he now frys perched on a high stool, and son Tan Peng Lian has since stepped up to co-run the outlet.
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Their rendition veers towards the 'wet' style, with a robust prawn and pork stock infused into the wok hei / breath of the wok laden noodles. Soft and slippery with bold smoky savoury salty sweet flavour.
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Crisp bits of pork lard lend punchy savoury salty notes, while the bits of egg are sometimes fluffy, sometimes crisp, with eggy sweet savoury flavour.
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The deshelled prawns have a medium crunch, and the squid is bouncy slippery, both carrying sweet savoury flavour.
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Drizzle of lime juice and a dollop of bright chili enhance with zesty sour tangy spicy flavour.
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Hokkien Mee
Chia Keng Fried Hokkien Mee
@ Chomp Chomp Food Centre, 20 Kensington Park Road #01-11
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

Operating since 1966, this stall's founder Ng Hock Chuan is the 4th son of hawker legend Ng Seng, who together with brother Ng Tong, created the Singaporean style Hokkien Mee.
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Their iconic 'dry' rendition has the long cylindrical yellow egg noodles and thin bee hoon / rice vermicelli noodles having mostly absorbed the prawn and pork stock, carrying bold smoky grainy savoury sweet flavour.
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Less egg than elsewhere, and no pork belly strips. But the deshelled prawns are fresh and crunchy, while the squid is bouncy and clean, both with smoky sweet savoury flavour.
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A sprinkle of lime juice for a touch of zesty tangy sour flavour, and a mild sambal belachan with savoury salty spice notes. Carries nice wok hei / breath of the wok.
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Hokkien Mee
Ah Hock Fried Hokkien Noodles
@ Chomp Chomp Food Centre, 20 Kensington Park Road #01-27
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

Having replaced a legacy stall since January 2018, they've gained acclaim for their 'wet' rendition, which has a robust prawns and egg stock infused into the ample gravy.
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The noodles have a soft chew, with savoury sweet salty eggy flavour mainly from the gravy. Compared to elsewhere, this holds far less smoky wok hei / breath of the wok.
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This is made up by the generous slab of roasted pork belly. While the skin isn't too crisp, the tender bouncy chew and meaty savoury salty notes of the pork belly is nice.
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Completed with crunchy partially deshelled prawns and bouncy squid, picking up the flavours of the gravy. A sharp sour spicy chili rounds this off.
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Hokkien Mee
777 Fried Hokkien Prawn Mee
@ Bukit Batok West Shopping Centre, 155 Bukit Batok Street 11 #01-150
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

This limited-time seasonal dish, their house vegetarian version of Chinese Yong Tau Foo.
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The base of chewy mee pok / wide flat egg noodles with grainy sweet savoury flavour, is glazed with a Chinese Hakka style thick soy bean and mushroom gravy that lends earthy salty savoury flavour.
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Stalks of crunchy nai bai / milk cabbage lend vegetal sweet flavour, while crisp tofu puffs lend a lovely contrast to texture.
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There's 5 pieces of yong tau foo, all stuffed with a tender minced soya filling and deep-fried, including spongy dried tofu bean curd puff, crunchy red chili, tender eggplant / aubergine / brinjal, juicy shiitake mushroom, and a tender minced soya roll.
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These carry lovely grainy savoury salty sweet earthy spice flavour.
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On the side is a bowl of vegetable soup, with tender carrots and crisp bok choy / Chinese cabbage with vegetal sweet flavour, completed with soft goji berries / wolfberries that lend a herbal sweet flavour.
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Green Dot
More details:
https://ivanteh-runningman.blogspot.com/2023/08/green-dot-2023.html