Geylang Lorong 29 Hokkien Mee

Long line for hokkien mee, but it is well worth it! Prices are fair, and portions are decent.
I love how the noodles are «wet» and full of «wok hei». Definitely hits the spot.

This version of Hokkien Mee is for fans who like more noodles than bee hoon. While you can definitely taste the seafood, it will be on the mushier side as the proportion of bee hoon is less.
I prefer my Hokkien Mee with more bee hoon. Thus, this place doesn’t hit the spot for me. I’ll eat it regardless but it doesn’t make me crave it.
Call ahead to order before coming. The wait on weekends can be pretty long.

Good traditional hokkien mee with generous amounts of prawns and squid. For some reason, I left hungrier than I arrived, the noodles makes you wanting for more!

My three favourite words: cheap and good.
This place has pedigree — it’s been talked about for ages, it’s moved away to Joo Chiat, and now come back, and there was talk about the uncle retiring, but the stall is still here, and the noodles are seriously YUM.
Really flavourful stuff, fried just long enough to have some crispy edges (yes I like a little texture), and then there’s the three prawns (in a «small”/$ 4 plate), the squid, and the pork lard. Ask for a little more sambal, and you
I could sing its praises a little longer, but you’d spend your time better just going there now.
Extra points for also offering carrot cake (okay this needs a mini-​rave — again with the crispy edges, again with the prawns {who’s got prawns in their carrot cakes nowsadays!?}), AND orh luah too (okay haven’t tried this one).
More extra points for being two doors down from Penny University — I can see a «morning coffee leading to lunchtime carrot cake» routine happening in my future.

This is one of the best Hokkien Mee left in Singapore (that i know of) fried the traditional way with a charcoal stove.
The gravy is thick and maintains a rich prawn stock taste, while the yellow noodle is well fried with slight crispy bits and each noodle strand have been fried thoroughly to absorb the prawn stock.
ingredients wise, the prawns are fresh and thick slices of sotong together with zhu you zhar and sambal chilli.

A decent plate of hokkien mee is hard to find nowadays with all the masters either retired or left with disciples that cannot do it well. The Hokkien mee over here is well fried with a strong prawn stock that soaks into the noodles and comes with a tasty thick gravy.
The noodles don’t have the yellow chemical taste unlike most others for some reason and that makes it all the more better. The only way to eat Hokkien mee is with lots of sambal and the sambal here not only tastes great, but comes with great kick to it as well.
Seating is rather spacious and not as cramped as you would expect it to be and there are smoking seats available as well, though they’re rather near to the dumpsters. Parking is horrendous to be honest, with just 6 lots in a tight area. It’s better and safer to just park at the lots located at Telok Kurau instead, a short 1 min walk away.