Hong Heng Fried Sotong Prawn Mee - Sells Out Daily

Some hawker stalls earn their reputation through decades of consistency, and Hong Heng Fried Sotong Prawn Mee at Tiong Bahru Food Centre is exactly that kind of legend. A Michelin Bib Gourmand fixture since 2016 — a recognition it has held for consecutive years right up to the 2025 guide — this third-generation stall serves up one of Singapore’s most satisfying plates of Hokkien Mee, and the queues that form daily are proof enough that people keep coming back for more.

The story behind Hong Heng is as heartwarming as the food itself. The stall has been around since the 1980s, originally run by the family matriarch before her son Manfred Lim took over the reins at just 27 years old. A former engineer by training, Manfred made the bold decision to leave his career behind and return to the hawker trade — a world he had grown up in since childhood, helping out at the stall from a young age. That deep familiarity with the craft shows in every plate he dishes out today.

Hong Heng’s menu is simple and focused — there’s really just one dish here, and it’s executed beautifully. The Fried Sotong Prawn Mee is a wet-style Hokkien Mee that leans towards the comforting, home-cooked side of the spectrum. A generous tangle of yellow noodles and thick bee hoon is cooked together in a rich prawn and pork stock, allowing the noodles to soak up every drop of that deeply savoury, crustacean-forward broth without ever turning soggy.

Each plate comes loaded with fresh squid (sotong) cut into tender strips, deshelled prawns, slices of pork belly, fish cake, a soft-cooked egg, and a scattering of crunchy bean sprouts. The sotong is a standout — chewy with a clean, briny sweetness that speaks to the freshness of the ingredient. The prawns, meanwhile, carry a natural sweetness that gets cooked right into the noodles, giving the dish a deeply layered flavour that builds with every bite.

What really ties everything together is the homemade sambal chilli served on the side. Aromatic and punchy, it adds a bold, spicy kick that cuts through the richness of the broth — squeeze in a bit of calamansi lime as well and the whole plate transforms into something truly special. Many regulars swear by this combination, calling the mix of sambal and lime the secret weapon that makes Hong Heng’s Hokkien Mee so addictive.

Portions are available at $5, $6, and $7, with each step up bringing more generous servings of ingredients like additional prawns, sotong, and pork belly. Most diners find the $6 plate perfectly satisfying, though regulars often go for the $7 to get the full Hong Heng experience. For a Michelin-recognised plate of Hokkien Mee at these price points, it’s genuinely one of the best deals in Singapore’s hawker scene.

In a city where Hokkien Mee stalls are plentiful, Hong Heng Fried Sotong Prawn Mee earns its Michelin recognition through years of quiet dedication and an unwavering commitment to getting the fundamentals right. The wok hei is real, the broth is deeply satisfying, and the overall experience of eating this plate of noodles feels like a genuine taste of Singapore’s hawker heritage at its finest. Whether it’s a quick weekday lunch or a deliberate pilgrimage to one of the island’s most celebrated stalls, Hong Heng is the kind of place that reminds you why Singapore’s hawker culture is worth protecting.

Address: 30 Seng Poh Road, #02-01, Tiong Bahru Food Centre, Singapore 168898
Operating Hours: Tuesday to Saturday, 10:30am – 2:30pm (hours may vary; stall often sells out early)