Hokkien mee, also known hokkien prawn mee, is the definition of ugly delicious. Hailing from the Fujian province of China where it was brought here by early immigrants, this saucy dish has quickly become a favourite among Singaporeans. The dish looks relatively simple – noodles, usually yellow noodles with thick or thin been hoon noodles, are stir-fried and cooked in a rich prawn stock with various proteins such as prawns, squids and pork before it is served with deep-fried lard pieces and sambal chilli.
Yet, foodies will tell you that the dish is not as simple as it seems with the great ones made with luscious broth and comes with the smoky aroma of wok hei. Ahead, we share with you the best hokkien mee – both the wet and dry versions – you can find in Singapore.
