HOKKIEN MEE!:)

Originated from Fujian, a province in Southeast China, Hokkien Mee is a fried noodle specially cooked in Fujian style. There are two types of Hokkien Mee, as shown below.


HOKKIEN HAE MEE

Hokkien Hae Mee is commonly served in Penang and Singapore, but each with its distinguished end product.

Hae Mee is cooked with a mixture of egg noodles and rice noodles. Noticing that this Hae Mee is light in colour, no dark sauce is used to prepare the dish. However, prawn is the main ingredient for the dish with slices of chicken or pork, squid and fish cake as the supplementaray ingredients.

In Penang, Hae Mee is prepared with a soup based and Kang Kong (Water spinach) as an additional ingredient. In Singapore, the common one is just stir frying the ingredients together.

HOKKIEN CHAR MEE

The preparation of the Hokkien Char Mee is similar to the Hokkien Hae Mee. However, what distinguishes the two is the apperance. Apart from that, Char Mee is commonly served in Kuala Lumpur and klang Valley.

Char Mee is dark in colour as dark soya sauce is used to prepare the dish where as the Hae Mee requires no dark soya sauce. In addition, prawns are not the main ingredient of Char Mee and Kang Kong is not included in the dish at all. This dish is a stir fry of egg noodles and rice noodles together with slices of chicken or pork, squid and cabbage.

This is where you can find nice, savoury Hokkien Mee:-

NEWTON FOOD CENTRE

500 Clamenceu Avenue North

Singapore 229495
(Click on the name to get more directions.)

Operating Hours:

11am to 2am

How to get there:

MRT - Alight at Newton MRT.