Ah Ong Hokkien Mee: RWS Chef Turn Hawker

Hokkien Mee Renaissance

Hokkien Mee seems to be enjoying a bit of a renaissance lately. Over the past few years, we’ve seen a slew of new stalls popping up, each putting its spin on this beloved local favourite. I first heard about this particular stall from the ever-enthusiastic folks in the Hokkien Mee Hunting Facebook group. If you’re a Hokkien Mee lover, it’s the perfect place to fill up your to-eat list! The group is so active, you could probably eat at a different stall every day of the year and still not cover them all! Okay, I might be exaggerating… but you get the idea.

From Hotel to Hawker

Our protagonist today is Chef Alvin Ong, better known as “Ah Ong,” who formerly worked as a chef at Resorts World Sentosa. As a hotel-trained chef, he brings with him years of experience across a wide repertoire of dishes, which gives him an edge over someone who jumps straight into the hawker scene without formal culinary training, even if they’ve managed to pick up the basics from a sifu. A good plate of Hokkien Mee isn’t just about frying noodles; it’s about understanding the ingredients, customers’ preferences, and the importance of being able to deliver that perfectly fried plate of Hokkien Mee consistently.

You Can Tell From The Way I Use My Wok….

One of the things that sets Ah Ong apart from other Hokkien Mee stalls is his use of not just one, but two gas stoves. On one stove sits the large wok commonly found at most Hokkien Mee stalls, used when there are multiple orders to fry at once. On the other is a smaller carbon steel wok, reserved for single-portion orders. According to Ah Ong, the big wok is great when you need to clear a queue, but when it’s just one portion, the small wok is more efficient at delivering the same consistent result.

It’s this kind of attention to detail that comes from his hotel-trained background. He understands the importance of maintaining consistency from plate to plate.

A Solid Plate of Hokkien Mee…..

His Hokkien Mee has evolved since the stall first opened, thanks to feedback from customers. Ah Ong made the switch from thick beehoon to thin beehoon after some regulars requested it, and he also intensified the flavour of the prawn stock by adding more prawn heads. The result is a solid plate of Hokkien Mee.

The noodles are nicely fried, and he doesn’t stinge on the prawns, sotong and pork belly. One of the best things to happen in recent years is the return of pork lard and pork belly to Hokkien Mee. There was a time after the Japanese Encephalitis scare when many hawkers avoided adding it, but thankfully, they’re making a strong comeback. Although his stall has received lots of good reviews online, I feel it still needs that extra oomph to earn a spot on my “must-try list”. But with Ah Ong’s dedication and determination, I believe it’s only a matter of time before he gets there. 4.25/5

Conclusion

A very solid plate of Hokkien Mee by an ex-hotel chef who clearly takes pride in his craft. What’s impressive is how he keeps tweaking the dish based on customer feedback, showing that he’s not just frying noodles but on a journey to perfect his version of the dish. It’s still early days, but if he keeps at it, I won’t be surprised if he lands on the “Must Try” list for many Hokkien Mee hunters.

Print