Regulars to Whampoa should be familiar with this Hokkien Mee stall that always attract a line of customers.
Singapore Fried Hokkien Mee 新加坡炒福建虾面 at Whampoa Food Centre is not like other hawker stalls that open and close early.
Instead, the stall at the Whampoa Makan Place side starts business in the afternoon and only pulls down its shutters at 1:30am (Note that they may close 11pm or so due to current manpower issues).
It means that from afternoon through late, a hot plate of Michelin-recommended Hokkien Mee will be waiting for you.
Yes, the stall has recently included in the Singapore Michelin Guide with a Bib Gourmand.
The inspectors described it as, ”Their famous Hokkien mee is made with rice vermicelli and yellow egg noodles, which are topped with prawns and squid for that umami flavour – even better with a helping of spicy homemade chilli sauce.”
Is it me or has the queue got even longer through the years? At least the line clears relatively fast.
If you are a regular, one familiar sight would be a hawker (usually the lady) standing on metal stool at the side of the stall and calling out orders. The hawkers do rotate their roles.
For all the popularity of Singapore Fried Hokkien Mee, it gets to have two units for its hawker stall.
The towers of stacked plates and fat packs of noodles are tell-tale signs of their popularity: indeed, a queue forms even before it opens.
Prices are in $5/$6/$8/$10/$12 or $15, a range that covers individual portions to sharing sizes.
The auntie whom I shared a table with shared a tip: always order two plates of $5 rather than a single $10 for a larger portion.
For $5, there are just a few-few pieces of prawns and squids hidden in the noodles. If you are an ingredient person (we all are), then I recommend getting one of higher-priced choices.
The Hokkien Mee comprising rice vermicelli and yellow egg noodles is usually decently wet and soft with gravy, but not one of those soupy sorts.
Even so, the noodles had the flavour of the prawn stock packed in nicely.
A good plate of Hokkien Mee has the hallmarks of wok hei – this remained hot, but some customers may prefer more of the mix of smokiness and charred taste.
Getting a dollop of their house-made sambal to pair is an absolute must. Its bright red hue encapsulates the acidic kick that it packs, perfect for cutting through the umami richness.
My main qualm about this stall is that half the time it is good – wok-hei, tasty broth, that touch of umami; while may a few times it may not be as impressive.
Depending on who is frying I guess? As they do this on a rotational basis.
Singapore Fried Hokkien Mee 新加坡炒福建虾面
Whampoa Makan Place #01-32, 90/91 Whampoa Drive 91, Singapore 320091
Opening Hours: 3:30pm – 11pm (Mon – Wed, Fri), 2pm – 11pm (Sat – Sun), Closed Thurs
Other Related Entries
Hokkien Man Hokkien Mee (Toa Payoh)
YouFu Fried Hokkien Prawn Noodle (Golden Mile Food Centre)
Xiao Di Fried Prawn Noodle (Serangoon North)
Hainan Hokkien Mee (Golden Mile Food Centre)
Come Daily Fried Hokkien Prawn Mee (Toa Payoh)
Read: DFD Singapore Michelin Bib Gourmand Reviews
* Written by Daniel Ang and Dean Ang. Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.
