When it comes to Hokkien Mee, many locals are certain about a few time-tested names and Simon Road Hokkien Mee is definitely one of them. The humble stall has been frying up scintillating plates since the 60s. Now, the flagship outlet finds a new home in the Kovan 209 Market and Food Centre. To find it in the crowded hawker, keep a look out for the bright yellow signage or follow the fragrant aroma.
Serving up both wet and dry styles of Hokkien Mee, the doyen is known to please both sides of the camp. If it is your first time trying, we recommend leaving your order as is and letting the masters behind the wok work their magic. Yellow noodles and silky strands of white bee hoon are first expertly wok-fried and then simmered in a rich seafood stock. This gentle steaming approach ensures that the wok-kissed noodles aren’t overdone and absorb maximum flavour. It also comes with succulent bits of prawns, squid and pork belly.
The accompaniments are equally important too. Mix in a vibrant dollop of homemade chilli and a zesty squeeze of lime to help give the umami-rich dish a balance of spice and tang. And don’t sleep on the freshly fried pork lard which lends texture and a whole lot of flavour. Priced from just $5 for a single serve, this iconic dish is beyond reasonable. If you’re up for a treat, the stalwart offers a seafood royale ($25) that consists of a palatial medley of crayfish and clams.
From withstanding the test of time to expanding into two other outlets (Toa Payoh and Boon Keng) across the island, the four-generation family business shows no signs of slowing down. Instead, it gives Hokkien Mee fans the pleasure to know that this darn tasty plate of history is here to stay for good.
