Geylang Lorong 29 Charcoal Fried Hokkien Mee

Shell Out: Our Top Picks for Hokkien Prawn Noodles in Singapore

"To date, several Hokkien prawn mee stalls have sprouted up in Geylang claiming to be the original Geylang prawn noodles stall but foodies will know that the real Geylang Hokkien prawn mee hawker stall has relocated to East Roast Road. With 50 years of heavy wok duty under their belts, Geylang Lor 29 Hokkien Mee is an institution. Wok hei is an increasingly difficult attribute to find in hawker food for it requires wok-handlers to be frying the ingredients until it develops an almost crispy char on the exterior before it is deglazed with the stock - an action many hawkers are skipping due to time constraints. But the prawn noodles here wears its wok hei as a badge of honour. In fact, they take the wok hei a step further by frying the noodles in a hot wok that's fired by charcoal, a technique they've employed since the 1960s." - Alethea Tan