The Best Hokkien Fried Prawn Mee in Singapore
Makanholic Hokkien Fried Prawn Mee Aggregated Rankings
The Singaporean version of Hokkien mee was created after World War II by Chinese sailors from Fujian (Hokkien) province in southern China. After working in the factories, they would congregate along Rochor Road and fry excess noodles from the noodle factories over a charcoal stove. Today, this dish, as served in Singapore and neighbouring Malaysian state of Johor, is a stir-fried dish of egg noodles and rice noodles in a fragrant stock. A flavourful stock is essential for a great tasting dish, and is usually made from stewing prawn heads, meat, clams and dried fish.
It is most commonly garnished with prawns, fish cake, pork ribs, squid, spring onions or chives. Traditionally, small cubes of fried lard are added, but this is now less common and have been substituted with chicken lard due to health concerns. Certified Halal Hokkien mee uses chicken and consists of no pork or pork lard, allowing it to be enjoyed by the Muslim community. Sambal chilli and lime are also standard toppings for this dish, giving it an extra zing and tanginess. Some stalls also serve the dish on an Opei leaf (soft palm bark), which enhances the fragrance of the dish.
Our Makanholic Fried Hokkien Prawn Mee aggregated rankings or "ranking of rankings" compared the rankings from the following sources to further ascertain the final rankings. This is further refined using the TripAdvisor rankings to decide between the position in case there is a tie.