Uniquely Singaporean hawker dish: Top 5 fried Hokkien mee

Come Daily Fried Hokkien Mee.
Come Daily Fried Hokkien Mee.ST PHOTO: KELVIN CHNG
Xiao Di Fried Hokkien Mee.
Xiao Di Fried Hokkien Mee.ST PHOTO: KUA CHEE SIONG
Chia Keng Fried Hokkien Mee.
Chia Keng Fried Hokkien Mee.ST PHOTO: WONG AH YOKE
 Tiong Bahru Yi Sheng Fried Hokkien Mee.
Tiong Bahru Yi Sheng Fried Hokkien Mee.ST PHOTO: WONG AH YOKE
Nam Sing Hokkien Fried Mee (Hougang).
Nam Sing Hokkien Fried Mee (Hougang).ST PHOTO: WONG AH YOKE

The stock is what flavours this dish of beehoon and yellow noodles tossed with pork belly, squid and prawns

One thing about fried Hokkien mee is that more often than not, there is a queue for this uniquely Singaporean hawker dish.

That is because it is usually cooked in batches of eight to 10 plates that require at least 10 minutes to be ready.

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A version of this article appeared in the print edition of The Sunday Times on April 28, 2019, with the headline 'Top 5: Fried Hokkien Mee It boils down to the broth'. Print Edition | Subscribe