Hokkien Mee Renaissance

Hokkien Mee seems to be enjoying a bit of a renaissance lately. Over the past few years, we’ve seen a slew of new stalls popping up, each putting its spin on this beloved local favourite. I first heard about this particular stall from the ever-enthusiastic folks in the Hokkien Mee Hunting Facebook group. If you’re a Hokkien Mee lover, it’s the perfect place to fill up your to-eat list! The group is so active, you could probably eat at a different stall every day of the year and still not cover them all! Okay, I might be exaggerating… but you get the idea.

From Hotel to Hawker

Our protagonist today is Chef Alvin Ong, better known as “Ah Ong,” who formerly worked as a chef at Resorts World Sentosa. As a hotel-trained chef, he brings with him years of experience across a wide repertoire of dishes, which gives him an edge over someone who jumps straight into the hawker scene without formal culinary training, even if they’ve managed to pick up the basics from a sifu. A good plate of Hokkien Mee isn’t just about frying noodles; it’s about understanding the ingredients, customers’ preferences, and the importance of being able to deliver that perfectly fried plate of Hokkien Mee consistently.

You Can Tell From The Way I Use My Wok….

One of the things that sets Ah Ong apart from other Hokkien Mee stalls is his use of not just one, but two gas stoves. On one stove sits the large wok commonly found at most Hokkien Mee stalls, used when there are multiple orders to fry at once. On the other is a s...