You know those heartwarming videos that MOE puts outs to get more people to enter the teaching profession? Yeah, the ones that show a super dedicated teacher who believed in particular student even though he was a real pai kia (bad kid) in school and because of his persistence, the pai kia eventually becomes a lawyer or motivational speaker?
Hong Heng Fried Sotong Mee: Michelin Guide Hawkers!
The Michelin Guide has put Singapore’s hawker food on the world gastronomy map with the announcement of 2 One Michelin Star Hawkers this week, viz Hillstreet Tai Hwa Bak Chor Mee and Hong Kong Soy Sauce Chicken. Now we can boast that Singapore is the cheapest place in the world where you can eat at a Michelin Star establishment! Two dollars! Yes $2 is all you need to eat a Michelin Star meal!
Tang Tang Hokkien Mee: No Sifu, Just Pure Passion!
John's Hokkien Mee is one of the best that I have eaten. The noodles are nice and charred and the flavours are complex and rounded, unlike a lot of places where it is pretty one dimensional because the main source of umami comes from MSG crystals. It still can't beat Alex's Geylang Lor 29 Hokkien Mee, but it is comparable if not better than a lot of the other well established ones.
Kim Keat Hokkien Mee: Turning over a new Opeh Leaf!
Hokkien Mee on Opeh Leaf I met this young pastor recently who asked if I could help his uncle who had just been released from prison. He had been in and out of prison for the past 20 years and had finally decided to get baptized and start life anew. He had opened a stall […]
I am often asked which my favourite hawker dish is. This is a hard question to answer because like most people, I go through phases and crazes. But over the years I have been asked so many times that I have decided to give the standard answer as “Hokkien Mee”. Yes, I do love Hokkien […]
Xiao Di Hokkien Mee: Next Gen Hawker Master in the Making
Foodies all over Singapore are keenly aware of the lack of new generation hawkers to take over from the old hawker masters. I am glad that some of our Gen Y Singaporeans are taking the initiative to try to save our hawker heritage. Two such projects have been under taken by NTU students last year. […]
Eng Ho Hokkien Mee – Shot with the eo Snapshot mode What does Eng Ho, Nam Sing, Chia Keng and Ah Hock Hokkien Mee have in common? Well, if you are a Hokkien Mee aficionado, you might immediately point out that they all use thin bee hoon instead of the thick laksa bee hoon in […]
Geylang Lor 29 Hokkien Mee and Hill Street Char Kway Teow at the Ultimate Hawker Fest!
As you all know, Bedok Blk 16 market has been closed for close to a year and so that means that Hillstreet Char Kway Teow has been closed as well. So this year I called Mr Ng and asked if he had moved to a temporary stall somewhere. He told me that he decided to […]
All good things must come to an end. So it is with a matter of urgency that I got an email about this 30 year old stall in Pasir Panjang whose owners are now planning to hang up the wok and spend the rest of their days shaking their tired legs and enjoying a bit […]
Original Serangoon Hokkien Mee: The Cripple Hokkien Mee Man’s legacy
How does a Hawker achieve legendary status? Well, firstly your food must be good and secondly it helps when you have a distinguishing feature. In the case of Serangoon Hokkien Mee, the the fact that the man frying the noodles is also crippled has made him a legend in local Hawker lore. Most Singaporeans of […]
Sheng Hokkien Mee: 47 years and still frying 12 hours a day!
Unfortunately they have stopped after 48 years! Handful of good sized Prawns for frying Hokkien Mee I love talking to Heritage Hawkers like Uncle Loh and his wife who runs a little stall selling Hokkien Mee in East Coast Lagoon Food Centre. Uncle has been frying Hokkien Mee since he was 15 years old back […]
Hokkien Mee Man from Nam Sing Well it was a real close fight between Nam Sing and Geylang Lor 29) but in the end Nam Sing (32.3%) still beats Geylang Lor 29 (29.2%) by a mere 3.1%. There were 909 votes, so that translates to only 28 people. If we were to be pedantic, we […]