This hawker stall located in the Tiong Bahru Food Centre specialises in the local specialty of fried sotong prawn mee, also know colloquially as Hokkien Mee.
What is so special about Hong Heng Fried Sotong Prawn Mee is that it has been featured in the Michelin Guide, receiving the Michelin Bib Gourmand in 2016 and 2017.
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Its signature has been praised by Michelin Guide Inspectors as “cooked-to-order, the noodles stir-fried with sliced fish, squid and prawn and served with homemade chilli sauce is a favourite”.
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Despite being listed, the Hokkien Mee is still priced affordably at $3, $4 or $5, with a reasonable portion even for the lowest price.
I usually get the $4 plate, and find the $5 version better for sharing.
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The Hokkien Mee is cooked to order in small batches (rather than some stalls which already pre-cooked halfway) and makes use of flavourful stock and fresh ingredients.
3rd generation owner Manfred Lim will still take time to cook it quite traditionally in a wok, serve plate-by-plate, giving the noodles a slight charred flavour.
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However, those who are looking for Hokkien Mee full of wok hei may leave slightly disappointed. I would use “moderate” to describe the heat, wetness and flavours – it didn’t go over in those aspects.
You can choose to add more of the sambal chilli, which had a sweetish twang.
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This is not my favourite, but still think this is a decent, worthy-to-queue (say 10 minutes) plate of Hokkien Mee. Perhaps expectations have been raised higher due to the Bib Gourmand.
Be prepared to queue for some time especially during peak periods. They normally sell before the stated closing time of 8pm, sometimes even by late lunch. So go early to avoid disappointment.
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Hong Heng Fried Sotong Prawn Mee
Address: 30 Seng Poh Road, Tiong Bahru Market Singapore 168898, #02-01 (10 minute walk from Tiong Bahru MRT)
Opening Hours: 11am – 8pm (Tues – Sun), Closed Mon
Read: Michelin Bib Gourmand Singapore – Other DFD Reviews
Other Related Entries
Singapore Michelin Guide 2017 – The Results
Singapore Michelin Guide 2016 – The Results
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