Nam Sing Hokkien Fried Mee
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Suitable For
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Breakfast, Brunch, Lunch, Dinner 
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| Price Average |
$4.8 - |
| Location |
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| Let's share！ | |
There are multiple popular Hokkien mee stalls at Old Airport Road, but this is definitely one of the more famous ones. It started off with 2 brothers, Ng Seng and Ng Tong, who arrived in Singapore in the 1940’s from Xiamen. They used to work as coolies and after work, for dinner, they would randomly fry up noodles with random ingredients, and this evolved to eventually become the Hokkien mee we know today. Seeing potential in this, they set up their own separate food stalls selling the dish at Rochor Road and Eu Tong Seng Road. Ng Tong’s son, Mr Ng Hock Wah, helped his father out at the stall before opening his own at a tea house called Nam Sing Coffee House in 1963. After moving a few times, he ended up at Old Airport Road. He is very passionate about his craft and still works around 6 days a week for 12 hours. His son plans to take over the business.
The folks at Nam Sing Hokkien Mee believe strongly in the usage of fresh ingredients in their food, which you can taste in each plate of Hokkien mee. They are also very specific in the frying techniques used, which explains why you have to wait quite a fair bit for your food. I waited around 20 minutes for my noodles, but they delivered it to my table so it was still all right. While most Hokkien noodles feature a mix of yellow noodles and thick bee hoon, the dish here uses thin bee hoon, which changes the texture of the Hokkien mee quite significantly, giving it a different mouthfeel. The dish also had a decent amount of wok hei and it was also cooked in a rich prawn and meat stock. I was, however, a little confused by their chilli. A generous amount of squid and prawns had been tossed into the mix, so every mouthful had a good amount of it. Most Hokkien mee spots provide a side of sambal chilli, but here, they have cut chillies in soya sauce. Apparently, this was what the original plates of Hokkien mee used to be served with. It was different but decent; I kinda liked it. I still, however, prefer sambal.
The folks at Nam Sing Hokkien Mee believe strongly in the usage of fresh ingredients in their food, which you can taste in each plate of Hokkien mee. They are also very specific in the frying techniques used, which explains why you have to wait quite a fair bit for your food. I waited around 20 minutes for my noodles, but they delivered it to my table so it was still all right. While most Hokkien noodles feature a mix of yellow noodles and thick bee hoon, the dish here uses thin bee hoon, which changes the texture of the Hokkien mee quite significantly, giving it a different mouthfeel. The dish also had a decent amount of wok hei and it was also cooked in a rich prawn and meat stock. I was, however, a little confused by their chilli. A generous amount of squid and prawns had been tossed into the mix, so every mouthful had a good amount of it. Most Hokkien mee spots provide a side of sambal chilli, but here, they have cut chillies in soya sauce. Apparently, this was what the original plates of Hokkien mee used to be served with. It was different but decent; I kinda liked it. I still, however, prefer sambal.
Melissa
CONTENT WRITER / Duration of stay 25 years
Loves eating, cats, memes, and looking at memes of cats.
- Phone
- +65 6440 5340
- Modes of Payment
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- HP / SNS
※The shop's opening hours may vary due to COVID-19.
| Mon | |
| Tue | 10:00~17:00 |
| Wed | 10:00~17:00 |
| Thu | 10:00~17:00 |
| Fri | 10:00~17:00 |
| Sat | 10:00~17:00 |
| Sun | 10:00~17:00 |
| Remarks |
| Foods | ||
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Hokkien Mee
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- #01-032, 51 OLD AIRPORT ROAD, 390051
- Old Airport Road Food Centre
- CC8 Dakota EW9 Aljunied CC10 DT26 MacPherson
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