12 Best Hokkien Mee in Singapore

Singapore (Prawn Sotong) ” Hokkien Mee” is actually not the REAL (now defunt) Hokkien Mee with 蛏 (razor-clams) in the 1950s – 1983 (ended).

Nevertheless it has grown to be a Singapore national dish like Hainanese Chicken Rice, Bah Kut Teh 肉骨茶, Chilli Crab, … authentically Singaporean inventions.

Unlike the other dishes, this Hokkien Mee which the Malaysians can’t argue as theirs, bcos their “KL Hokkien Mee” (still available in Zhichar 煮炒 @ kopitiam) is totally different , in dark soya sauce color.

Top 12 Best Hokkien Mee in Singapore

Yakisoba & Traditional Hokkien Prawn Mee

https://www.womensweekly.com.sg/recipe/food/yakisoba-hokkien-mee/

This video (below) more complete with prawn stock + pork lard, the 2 secret (灵魂) ingredients.

History of Hokkien Mee

https://johorkaki.blogspot.com/2020/05/ebony-ivory-history-of-kl-singapore.html?m=1

有四种同样叫＂福建面＂：

1. [失传 1950-1980] 福建(卤) 面 (蛏) —乌芭叶包装

2. KL黑福建面 (AMK Hub Malaysia Boleh 有卖)

2. 煮炒店摊的本地黑福建面

3. 现在流行的 ＂福建虾面＂ (＋鱿鱼) ＝娘惹福建版本

https://johorkaki.blogspot.com/2020/05/ebony-ivory-history-of-kl-singapore.html?m=1

乌芭叶 Opeh leaves from 槟榔树.

https://johorkaki.blogspot.com/2020/07/where-do-opeh-leaf-wrappings-come-from.html?m=1

How Singapore FRIED HOKKIEN MEE is cooked

This Singapore Hokkien Mee was invented in the 1980s, actually a Nyonya (娘惹) version of the traditional dark Hokkien Mee, with seafood (squids aka “sotong”, prawns), mixed lean yellow noodles with white Laksa noodles, simmer in stocks (高汤) made from prawn shells.

Notice the “secret” fish sauce for umami added in cooking, served with lime and the special chillie.

Home Cook Hokkien Mee

If dark noodle = KL Style

Singapore 1950s – 1970s Hokkien Mee was light yellow noodle color, added oyster (蚵 with long shell) and prawns, thick gravy. Serve in Orpeh leaf (乌芭叶).

Tips:
– lard (猪油)香!

KL Dark Hokkien Mee

How to make Chow Mein, the KL Hokkien Mee style:

The Lost Singapore 1950s Hokkien Mee Recipe

1950s – 1970s Soupy Clam Hokkien Mee (extinct)

我要找回这”阿公”的味道 — 是1950s南洋目不识丁的苦力先辈在新加坡河畔发明的美味佳肴: 1. 肉骨茶 2. 捞鱼生 3. 海南鸡饭 4. 炒粿条 5.潮州鱼丸面/ 肉脞面
6.古早炭煮福建面(失传)。

可惜问了几位50岁以下年轻的大厨师师傅, 都不知我所云的”古早福建面”是”啥米碗糕 “(福建话, 即: 什么東西)。哀哉!

The closest below (but inferior) is the 2010s Prawn Soupy Hokkien Mee: 不比古早的福建面, 用upeh leaf包, 火炭煮的圆型福建面, 和香喷喷的汤汁。

http://instagram.com/p/uItNRlxKVk/

1970s – Now: Fried Hokkien Sotong Mee:

This type of Hokkien Mee with Sotong (Malay word: squid) appeared quietly in early 1970s. It is fried, also wrapped in upeh leaf (now by brown paper).

http://instagram.com/p/nsFy3KxKVu/

Long Razor Clams (USA):
There is one similar type of long clam in Singapore during 1950s – 1970s, used in charcoal cooking the soupy Hokkien mee wrapped in upeh leaf. Now extinct together with this nostalgic soupy Hokkien mee.

新加坡名称: 啦啦 = 大头 = 蛤蜊 (Clam) (\ge-li)

现在只有圆而小的种类。长的”啦啦” (蛤蜊 \ge-li)本地绝种了。
http://instagram.com/p/uI73nexKZ4/

http://instagram.com/p/tha_4QxKRv/

Common clams found today :

Another version of Hokkien Mee: Malaysia KL style with thick black gravy.

http://instagram.com/p/r9ye83RKSM/

Reference:

传统福建卤面

Great Hawker Food 小贩中心美食

If you are overseas Singaporeans, I bet you surely miss these local hawker dishes. Make them at home (overseas) with easy recipes from the Noob (Newbie) Cook blog:

Mushroom Bak Chor Mee (Mee Kia Tah Recipe)

Bak Chor Mee 肉脞面

Teochew Fishball Noodle 潮州鱼丸面

酱料 :
鱼露 1/2 茶匙
黑醋 1 茶匙
江鱼仔上汤 2 汤匙
叁芭辣椒酱/番茄汁 1 汤匙
(猪渣 1 茶匙)
猪油/葱油 1 茶匙

Hokkien noodles (ang mo kio Ave 8 Blk 724 )

Makansutra Cooking – Singapore Fried Hokkien Prawn Noodle

Best Hokkien Mee in Singapore