Originally located in a coffeeshop along Simon Road, Simon Road Hokkien Mee has a time-tested recipe that has been passed down through three generations.
71-year-old Tan took over his father’s stall and has been frying Hokkien mee since the 1970s. His son, Youri, learnt the ropes from him and now runs the stall with his father (his father runs the stall in the morning, while Youri does the afternoon shift).
No matter who is behind the wok, rest assure that you will be treated to an awesome plate of Hokkien mee. The yellow noodles and bee hoon are skilfully fried and simmered in their prawn broth. The noodles are cooked with some minced garlic, fried pork lard, prawns, and squid.
There are two types of chilli available. One is the usual sambal, while the other is their bright orange homemade belachan. We absolutely love the latter which has a hint of citrus and paired well with the noodles.
They usually cook the wet version, but honestly, I thought it was quite ordinary. However, upon request, they can do a dry version which really tastes better as the noodles would soak up the crustacean flavours.
Note that they have moved to Hougang Street 21, and the nearest MRT is Kovan. So if you are in the area, go check out this plate of Hokkien mee which withstood the test of time.
Simon Road Hokkien Mee
Address: Blk 210 Hougang Street 21, Singapore 530210
Opening Hours: Tues to Sun, 12pm to 10.30pm.
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