Read on to find out where Singapore’s top chefs go to when they need their fix of this gloriously dark and rich Malaysian street food
Less commonly found but just as delicious as its Singapore counterpart, KL-style Hokkien mee is a severely underrated dish that’s often overlooked by hungry patrons spoilt for choice at Singapore’s varied zi char restaurants.
The Singaporean version often features yellow noodles a mix of yellow and vermicelli noodles (or bee hoon), which is then wok-fried with lard, pork, prawns and squid with a deeply umami prawn stock to make a smooth, almost creamy sauce. The Malaysian version, however, features thick-cut noodles cooked with lard, pork belly, and prawns, then tossed in luscious dark soy sauce over a raging charcoal fire. Both dishes are deeply savoury and perfumed with wok hei, or smoky, charred flavour, albeit with vastly different flavours and textures.
Fortunately, there’s no need to journey across the causeway to savour a taste of these tasty noodles. We ask some of Singapore’s top chefs–some of whom hail from Malaysia–where they head to for their fix of KL-style Hokkien mee on the island. Ready to embark on your next culinary adventure? Read on to find out where you can get the best KL-style Hokkien mee in Singapore.
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1. Hong Lai Hokkien Mee
Edward Chong, executive chef of Peach Blossoms
“My favourite KL-style Hokkien mee is from Hong Lai Restaurant in Setapak, Kuala Lumpur, which has been serving the dish since 1987. They have recently opened a branch in Eatalley Food Court at Orchard Gateway. The Hokkien mee is fried using traditional charcoal fire, which brings out a fragrant wok hei flavour. The noodles' springy texture, combined with the rich charred flavours, evokes a sense of nostalgia for me.”
Hong Lai Hokkien Mee
Address: 227 Orchard Road, B2-12 Orchard Gateway, S(238858)
