If you're visiting Tiong Bahru Market, Hong Heng Fried Sotong Prawn Mee is one of the hawker centre's signature stalls and has held a MICHELIN Bib Gourmand for years. The Hokkien mee is rich, intensely flavoured prawn stock coats every strand of yellow noodles and bee hoon. Fresh prawns, squid, pork belly and fish cake are cooked to order. The homemade sambaland calamansi bring the whole dish together. More brothy and moist than many other Hokkien mee stalls, focusing on seafood sweetness rather than heavy wok hei. Overall recommendation 👍👍👍

Tried Hong Heng Fried Sotong Prawn Mee recently after hearing quite a bit about it, and overall I’d say it was a decent plate of local hawker-style fried hokkien mee, though not quite one of the more memorable ones I’ve had in Singapore. Food quality-wise, the dish had a respectable amount of “wok hey” coming through from the high heat cooking, which definitely helped give the noodles a nice smoky flavour. The prawns and sotong were fairly decent as well, and the overall plate was satisfying enough for a casual weekend hawker meal. That said, the chilli felt rather average and lacked the punch or depth that really elevates a good fried prawn mee. The bigger miss for me personally was the absence of pork lard, which I feel is quite a critical ingredient in this dish. Without it, the overall flavour and texture combination felt like it was missing that extra layer of richness and crunch. The environment is very much classic Singapore hawker culture. Located in a food centre above a wet market, it gets extremely crowded during weekends and the queue moved relatively slowly. I waited around 20 minutes or so before getting my food, so expect a bit of patience during peak hours. Service is fully self-service and pretty straightforward, which is expected in this sort of setting. Overall, still a decent and enjoyable plate with good wok aroma, though I personally think a stronger chilli and the addition of pork lard would have taken it up another level.

tried the Hokkien mee after seeing the long queue. Despite the crowd, service was fast and I waited only about 10 minutes. The hawker and his daughter were friendly and efficient. The noodles had decent wok hei, though the flavour was a bit on the mild side and definitely needed chilli to lift it. Ingredients were fresh and well cooked. Overall, a solid and enjoyable plate, especially if you like a lighter taste profile.

It's been many years since my last visit to this stall, before they first received the Michelin guide recognition in 2016. There was a long queue, around 15-18 pax ahead of me during lunch time. Luckily there was no one ordering many plates/packets, the queue cleared within 15-20 minutes. When I saw the slice fish cake on display, I already quite disappointed. I ordered the $7 portion and it came with five prawns (one prawn hidden below and only found it when I was half way eating). Happy with the large serving portion and five medium size prawns. Disappointed with the taste. No HKM taste. It is like an average normal fried noodles. The chilli saved me.

No frills fried sotong prawn mee that draws a queue. The line moves steadily as the chef cooks and serves up plate after plate of al dente yellow noodles and thick bee hoon, mixed with fresh prawns and slices of squid and fish cake. There are three sizes to choose from ($5, $6, $7) and the stall accepts cash payment only. The chili adds a layer of spice and umami to the dish that won’t numb your taste buds. Squeeze a splash of calamansi juice over the noodles for a zesty lift to this classic local noodle dish.