There are two hawker foods that i love in particular; my feel-good-foods^^ Bak Chor Mee and Hokkien Mee ❤ yea, i’m a noodle kind of guy. I love the way flavours cling on to noodles, like paint on the bristles of a brush. I swear if i could, i’d wind my noodles up on a spool and slurp on it all d-
forgive my rambles.
As i was saying, i love BCM and Hokkien Mee. But, i’ll leave BCM for another post, this one’s for another Hokkien Mee stall!
In my search for all the yummy Hokkien Mee stalls, i’ve come to realise that i can sort Hokkien Mee into a ‘wetness’ scale. On one end, it’s the dry kind, the kind you’d get at Hainan Fried Hokkien Prawn Mee. This happens when most of the prawn stock gets boiled off, leaving mostly the noodles behind. The flavours aren’t lost, just locked and sealed inside the noodles! And as we move up the scale, we come into the gooey part of the range. By gooey i mean the starchy, viscous kind of Hokkien Mee, which so happens to be my kind of Hokkien Mee. Slide up the scale further and we approach the wet kind of Hokkien Mee. You won’t get that same gelat feeling from eating a gooey plate of Hokkien Mee when you eat a wet plate. And the noodles don’t hold together like one congruent mass of slime. If you’re wondering what exactly i mean by wet, head down to Old Airport Road and give Nam Sing Hokkien Mee a try!
Nam Sing Fried Hokkien Mee is run by four brothers. They used to run in Hougang at a coffee shop named Nam Sing and after shifting, they decided to retain the name. The eldest of the brothers is the main uncle frying the noodles, while the other three work to prepare the ingredients, take orders and serving. Of course, don’t be fooled by the invisible queue! You can expect to wait for up to an hour for a plate during peak hours; just make sure that they write your orders down on their orders book!
Considering the hours that goes into boiling the prawn stock, and preparation for the ingredients, the wait for a plate is just a fraction of the time devoted to preparing each yummy plate!
As with every plate of Hokkien Mee, this one starts with the frying of the yellow noodles and bee hoon. The wok hei gives the noodles the charry flavour, just before all the prawn stock is added. A good plate of Hokkien Mee stems from a good pot of prawn stock. I took a peek at their pot and saw all the prawn heads bubbling away inside. Perhaps we can consider using prawn heads this way at home, rather than waste all the good flavours by throwing them away! Alternatively, give it to a Hokkien Mee or Prawn Mee hawker! They’ll find better use for it^^
The Hokkien Mee at Nam Sing is light and savoury. The focus is really more on the gravy, and the thick yellow noodles, complimented by the thin bee hoon, make the perfect combo to soak up the flavours. And for the sambal chilli fans out there, you won’t expect to find that at Nam Sing! As mentioned earlier, the focus is really on the flavour of the gravy. The owners have stuck to their tradition of serving only sliced chilli in soya sauce. They believe that by mixing sambal chilli into the dish, it will mask, if not alter the original flavour of the dish. Instead, you can enjoy the spiciness of chilli and the original flavours at the same time, with just sliced chilli- the Nam Sing way!
For those of you living any where apart from the eastern side of Singapore, Old Airport Road might be a little out of the way. But for a plate of Nam Sing Hokkien Mee, i think it’s worth the travel. But a note of warning, the stall sometimes closes on random days!
Opening Hours: 11am to 8pm
- Hokkien Mee – $3