Fried Hokkien mee, or sometimes called fried prawn noodle, is a dish quite uniquely found only in Singapore. Using both yellow noodles and thick white noodles, they are fried in a seafood broth. Served with just enough moisture, or sometimes with a thin layer of broth, some like it dry as described in the former, while some like it wet, everyone likes it hot....
Prawns, octopus slices, pork pieces, egg pieces and bean sprouts, this is a popular dish.
As a side note, Malaysia has their own fried Hokkien mee, which is fried dry in a black sauce. Totally different from the Singapore variety which has only the colours of the noodle and ingredients.
Hokkien Mee
Oct 2020
Lovely charcoal aroma from the wok seeps into the noodles, fantastic!
I have to admit that this is a dish I don’t really like, or try to avoid since my weight watching days (ie since tomorrow…), but Swee Guan’s is the only one I am always tempted to go for, and would sometimes have craving for.
The history is this, I am a big satay fan and Kwong Satay used to be in the same coffee shop, I’d go there for satay. If I’m with company, needless to say, I’d order the Hokkien Mee to share, however, at times, I’d leave the weight watching to the next day and have another cheat day and get a “small” plate with the satay.
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Swee Guan’s hokkien mee is very distinct in that it has this beautiful charcoal taste. Fried over charcoal (duh), the smell of charcoal is retained in the noodles, and it gives the noodles an extra oomph, or 3. Its soup base is meaty compared to some that use a seafood soup base. It is of the drier variety, not swimming in a good soup base.
By far the most impressive Hokkien noodle I have tasted.
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It is not cheap at $6, $10, $12 but the small plate of hokkien mee gives you 3 prawns and a lot of octopuses.
You will see a long Q at the place but generally the wait is about 15 mins. How it operates is that a big wok of noodles is fried at one go, which takes about 15 mins. As he cooks, the Q starts to form. After 15 mins, noodles are dished out along the Q, everyone in the Q will usually get it. If you’re lucky and arrives as he starts dishing out, you might just wait the 3-5 mins to be served, just pray that there is some left when it’s your turn!
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There is another similar stall at East Coast Road, operated by the elder brother, I understand that he has been slowly passing down the business to his children.
The one at East Coast Road gives you bigger pieces of prawns! However, the distinct smokey charcoal taste which I love is not present here so despite having pretty similar good basic tastes, it lacks the extra edge from the one at Geylang.
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Swee Guan Hokkien Mee
5 Lorong 29 Geylang, s388060
5 – 10pm, closed on Wed
https://www.facebook.com/pages/Swee-Guan-Hokkien-Mee/188813567824125
936 East Coast Road, s459129
1130am – 8pm, closed on Mon
https://www.facebook.com/people/Geylang-Lorong-29-Charcoal-Fried-Hokkien-Mee/100063609636933/
Hokkien Noodle
Jul 2021
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When we arrived at around 2pm, I was horrified to learn that they had sold out! Thankfully, our friend Howie had placed advanced order and three packets were there waiting for us! Phew! Ours was not the only order waiting too, I assume this was a normal practice.
Definitely one of the better Fried Hokkien Mee. Served to the wetter side, there were remnants of the sauce after I finish, which I gleefully slurped up, with a spoon of course. Moments like this you appreciated that lunch was packed on paper, how else could you ensure every drip can be scooped up?
The chilli compliments the noodle well, and mildly spicy. I won’t go daily, no… but this is one I would bring my Fried Hokkien Mee loving friends to. Need to remember to pre order!
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Come Daily (Tian Tian Lai 天天来)
#02-27 8am – 230pm, closed on Mon. 96717071