Hong Heng Fried Sotong Prawn Mee 鸿興炒蘇東蝦麵 - 30 Seng Poh Rd

This stall is recognised as being amongst the best in its class and has a Michelin Bib Gourmand to attest to its quality. There is a persistently long queue of clients any time of the day which in Singapore, means good food! The taste and quality of the food is good... and prices are affordable. Portion is huge as well. However I do not think this place is as good as what everyone claims. Don’t get me wrong, I think the food is good just that it’s over-rates. I think the one at Geylang is better.

Lovely umami balance of flavours, well fried. Noodles were cooked to perfection, and I’m picky on my noodles! I’ll def be back :)

It tastes good since I like the wet kind of hokkian mee. ?? But frankly speaking I dunno why its being listed as a michelin bib gourmand, since I think it tastes more or less like the hokkian mee stalls in food republic. Unless the one in food republic has more yellow noodle in it and this one has more white ones in it, since I prefer white to yellow noodle, this one fits me better.

Having tried all the hokkien mee in Singapore. I think that this one is still the best in overall consistent flavor and balance between the prawn, pork, sweet-spicy sambal and wok hei.

To Singaporeans, Hokkien Mee is all about Wok Hei, or the Breath of the Wok. Where the big fires heating the cast iron Chinese Wok combines oil and broth at high heat to give the frying noodles a distinctive aroma only Chinese cooking can produce. This Hokkien Mee does that perfectly. Not too dry or watery, good blend if yellow noodles and thick bee hoon, all nicely coated with flavourful and creamy broth with a strong wok hei. Toss in the chilli for added kicks. Menu starts from $4 / $5 / $6. Prices get you more fresh ingredients like pork belly strips, prawns and sotong strips. Though well deserving as Michelin guide hawker, my only gripe is there are no pork lard. Still, this is a forlur star experience just for the wok hei noodles. Recommended and must try.

omg this was a 25 min queue on a saturday. it was good, but i think bc of the massive amount of customers, the quality isn’t really there? or maybe i had my expectations way high cos of the michelin LOL but say real hokkien mee is so contentious in SG …. i’ve defo had better though, even tho this is still worth a try hehe

#02-01 Hong Heng Fried Sotong Prawn Mee 鴻興炒蘇東蝦麵 Located just left of the escalator arrival at Level 2 is Hong Heng Fried Sotong Prawn Mee. Helmed by the 3rd generation hawker, this stall has always had a steady group of supporters but never sees a long line. Arriving to see a short line, a quick move was made to join it. Seeing the Hawker hard at work, it was noticed that each plate was only made on order. Very soon a queue formed as more customers arrived to partake in it. The served Fried Sotong Prawn Mee smelled good. It had the Wok Hei as required of stir fry dishes. The sambal sauce that came with it further enhanced the flavour of the dish. The noodles were further cut to allow for easier pick up by spoon and chewing. The only negative was that the broth of the dish was a little salty. As a Michelin Bib Gourmand Singapore Award winner, such a basic mistake should not have happened. Sigh. General Verdict: Fried Sotong Prawn Mee with great Wok Hei and sambal let down by a salty broth Opening Hours: Daily 11am-3pm and 4:30pm-7:30pm (Closed on Sunday and Monday) Queue Situation: About 10 mins to 15 mins Price: SG$4/SG$5/SG$6 (Small/Medium/Large) Payment Mode: Cash only Is this worth a try? Probably Is it worth making a trip just to try it? Unlikely Is this worthy of the Michelin Bib Gourmand Singapore Award? Unlikely Item Ordered: 1) Item: Fried Sotong Prawn Mee 炒蘇東蝦麵 - Medium Serving Description: Dish with excellent Wok Hei and sambal let down by a slightly salty broth Verdict: Acceptable, Order only if you want to try Price: SG$5

Has been coming here for my hokkien mee fix on a regular basis for more than 15 years, the quality is consistently good, delicious pork n prawny broth, nicely braised so that the yellow noodles and beehoon have fully absorbed the broth. I still remember the day in 2016 when I was the first one congratulating chef Manfred for receiving the Michelin Bib Gourmand recommendations, he looked at me puzzlingly n smile ;-)