Kim Keat Hokkien Mee
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Suitable For
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Lunch, Dinner 
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| Price Average |
$6.2 - |
| Location |
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| Let's share！ | |
The stall is run by a young man called Kelvin who is a second generation owner of the stall. His father, who started Kim Keat Hokkien Mee, sold hokkien mee for a few years in the late 1980s and only opened this Toa Payoh stall in 2014. In between this, he was a drug dealer and pimp who had been in and out of jail multiple times. After years of that, he decided to turn over a new leaf for his grandchildren and wanted to prove his worth by making a living out of cooking Hokkien noodles. Business was initially slow, but eventually picked up, especially after local food blogger Leslie Tay paid him a visit to cover his Hokkien noodles. Today, the stall garners insanely long queues and is still hugely popular after so many years.
At this popular stall, you can either have your Hokkien mee served to you on a plate, in a claypot or on an Opeh leaf, with the most popular option being a claypot. Each claypot comes brimming with ingredients such as thick and crispy cuts of pork belly, massive prawns, clams, squid and pork lard. The slippery noodles greedily soak up all the goodness of the umami-rich gravy, which is made using pork ribs, prawn heads, fish sauce and garlic. There is also a special ingredient that makes their gravy so unique, and that is flower crab. By using flower crabs, it helps to naturally sweeten the gravy, so there is no need for the addition of sugar to the dish. The broth only needs to be cooked for two and a half hours because the amount of ingredients alone are able to create a concentrated, rich stock that is packed full of flavour. The wok hei for the Hokkien mee here is not very strong, but the intense flavours of the broth it was cooked in made up for it. Each plate also came with a decent amount of prawns, sotong (squid) and slivers of pork belly. The side of sambal chilli had just the right amount of heat and punch to it and was not spicy to the point where it overwhelmed the various components of the dish. Remember to squirt the provided lime over your Hokkien mee for a nice dash of zestiness!
At this popular stall, you can either have your Hokkien mee served to you on a plate, in a claypot or on an Opeh leaf, with the most popular option being a claypot. Each claypot comes brimming with ingredients such as thick and crispy cuts of pork belly, massive prawns, clams, squid and pork lard. The slippery noodles greedily soak up all the goodness of the umami-rich gravy, which is made using pork ribs, prawn heads, fish sauce and garlic. There is also a special ingredient that makes their gravy so unique, and that is flower crab. By using flower crabs, it helps to naturally sweeten the gravy, so there is no need for the addition of sugar to the dish. The broth only needs to be cooked for two and a half hours because the amount of ingredients alone are able to create a concentrated, rich stock that is packed full of flavour. The wok hei for the Hokkien mee here is not very strong, but the intense flavours of the broth it was cooked in made up for it. Each plate also came with a decent amount of prawns, sotong (squid) and slivers of pork belly. The side of sambal chilli had just the right amount of heat and punch to it and was not spicy to the point where it overwhelmed the various components of the dish. Remember to squirt the provided lime over your Hokkien mee for a nice dash of zestiness!
Melissa
CONTENT WRITER / Duration of stay 25 years
Loves eating, cats, memes, and looking at memes of cats.
- Phone
- +65 9011 4400
- Modes of Payment
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- HP / SNS
※The shop's opening hours may vary due to COVID-19.
| Mon | 11:15~19:45 |
| Tue | |
| Wed | 11:15~19:45 |
| Thu | 11:15~19:45 |
| Fri | 11:15~19:45 |
| Sat | 11:15~19:45 |
| Sun | 11:15~19:45 |
| Remarks |
- #01-264, 92 LORONG 4 TOA PAYOH, TOA PAYOH PALM SPRING, 310092
- NS18 Braddell CC17 TE9 Caldecott
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