Hokkien Mee – Stir-Fried Noodles with Heritage
Hokkien Mee is one of Singapore’s most beloved noodle dishes, and it comes with an interesting history! 🍜
📖 Origins of Hokkien Mee in Singapore
- Brought by Hokkien immigrants
In the early 20th century, many Hokkien (Fujian) immigrants came to Singapore from southern China. They worked mainly as seafarers and dock workers. - Created near Rochor Road
After finishing their shifts at the docks, these workers would fry up excess noodles over charcoal stoves late at night. They mixed yellow noodles and bee hoon (rice vermicelli), added prawns and squid from nearby seafood suppliers, and cooked everything in a rich stock made from pork bones, prawns, and lard. - Evolution in Singapore
Originally known as “Hokkien Char Mee” (fried noodles in Hokkien style), it slowly became popular with locals. Over time, the dish evolved into what we now call Hokkien Mee. - Two main styles today
- Singapore-style Hokkien Mee – wet, flavorful, with a prawn and pork broth base, served with sambal chili and calamansi.
- Malaysian Hokkien Mee (KL-style) – very different, dark soy sauce–based, thick noodles, and more oily.
🌟 Fun Fact
The earliest hawkers selling Hokkien Mee in Singapore were said to be near 5th Mile, Rochor Road, after WWII. Today, it’s a hawker centre classic and a must-try for tourists.
