Due to the closure of the market, my grandfather and my dad had decided to shift his business to a coffee shop named Nam Heng Kopitiam which is nearby to the market. Since then my dad had built up a good reputation for his brand of Original Simon Road Hokkien mee after my Grandfather had passed away. Now, he had passed down his skill to my brother, Mr. Tan Yew Lee, the 4th generation who is now the main chef of Hokkien Mee.
Our store was previously located at the corner of Simon Road Coffeeshop however due to the closure of the coffee shop, we have shifted to a new location: BLK 210 HOUGANG STREET 21 SINGAPORE 530210 which is near the bowling center.
We did some improvement on our soup base which is now much tastier & we are using thin Beehoon noodles to fried our Hokkien mee which can absorb the gravy better.
Our Hokkien mee are priced at $4/$5/$6/$8/$10 and we also accept advance order if you do not wish to wait or queue at the store. You can call 9820 2888 to make an advance order for our Hokkien mee.
Hokkien mee was sold as early as in 1880's by a Hokkien Immigrant and originally it was known as Rochor Mee because it was first sold at Rochor Road. Hokkien sailors who had worked at noodle factories in post-war Singapore would gather at Rochor Road in the evenings to fry the excess noodles from the factories over charcoal stoves. Some people also suggest that a stall beside the 7th Storey Hotel near Rochor Road first concocted this dish, therefore its association with the road name. Rochor Mee was sautéed in a stew made of prawn shells, pork bones and other ingredients, and served with thinly sliced Sotong (Squid). Normally for takeaway orders, the noodles were wrapped in Opir (brown lotus leaves). Fried Hokkien mee also refers to completely different dishes in parts of Malaysia. For example, the Hokkien mee found in Kuala Lumpur, Malaysia is a dish of flat noodles in a black sauce also known as Tai Lok Meen. This dish is also different from that available in Singapore as it uses only wheat noodles. The flavours of bean sprouts, chives and garlic are also missing or limited. Instead, the dominant flavours tend to be of fried caramelised onions, and thick black soy sauce sweetened with caramel. In Penang, an order of Hokkien mee is a dish of prawn noodle soup. Another variant of the dish, sang har mien, is made using giant river prawns and wonton noodles. The prawns are halved and then fried and poured over the noodles. Sold in the Klang Valley of Malaysia, this dish tends to cost more than other versions because of the exorbitant price of the prawns.
In some Western countries, a dish sometimes known as Singapore noodles is, in fact, a version of fried Hokkien prawn noodles that often does not have the rich stock of the original but is instead a fried egg noodle dish with some seafood and egg thrown in.