5 May 2026 - Was expecting a wow meal for the price i paid. Ordered the medium takeaway for the price of $14. It comes with 4 prawns and a few slices of abalone (more like rubber fishcake). No wok hey and broth was not flavourful. Dont even have that prawn taste. Just find that it's overrated and disappointed with the standard of the Michelin rated stall.

The hokkien mee was good. The broth was not oily, but quiet flavourful and include 2 slice of Abalone and prawns (for the small serving). So in terms of taste, will give them 4.5/5 star. In terms of value of money, It was quiet fair. But I was not happy that they only served with disposable utensils, and the spoon was flimsy and difficult to handle. For a michelin hawker store, i think using cheapo disposable utensils was a real let down.

Solid Hokkien mee with a lot of Zhup (sauce) which I love. Not a very strong wokhey taste but still very flavourful. We ordered a medium portion to share between two, came with four prawns and a few slices of abalone. We also added an omelette on top. I’ve visited once before years back and it’s my second time giving them a go. Both times left good impressions. It’s definitely on the pricier end for this local dish. Up to each diner to decide if it’s worth.

Ordered small $6 hkm. Pretty fast around 5min. It's okay. The only wow part about this is how wet it is. Most wet hkm I have. Size is small for $6. But u will feel full due to the broth. Flavorful but not mind blowing zero wok hey. Chili was meh no kick and relatively little. Lard was passable. Sotong was good. Harmony wise I feel it has that hkm next door feel. Something I eaten when I was younger. Good for suddenly graving but not worth if u need to travel.

Hokkien Man Hokkien Mee is run by Xavier Neo, a former sous-chef at the Three Michelin Starred French restaurant Les Amis. He also gained experience at White Rabbit and Resorts World Sentosa. Xavier applies French culinary techniques to traditional Hokkien mee, such as preparing the prawn stock similarly to a lobster bisque, which enhances the depth and umami of the dish. Looking forward to eating on 15th March 2026.