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Swee Guan Hokkien Mee

4.4

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7 reviews

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One of the 3 offshoots of the original Geylang Lorong 29 Hokkien Mee, Swee Guan Hokkien Mee has kept to family tradition, using charcoal to fry the Hokkien Mee, giving it a better flavour than most.

Daily: 5.00pm - 11.00pm

+65 98175652
$5 based on 12 submissions
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Fried Hokkien mee gold standard

To me this is the gold standard by which I evaluate the others. As a hokkien mee freak I will try all and sundry. So far most of the others I've tried have fallen short. This includes most of the others in the top 5 list.

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  • Hokkien Mee2 votes
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Latest Community Reviews:
31 Jan 2015 • 0 review • 0 follower

Fried Hokkien mee gold standard

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To me this is the gold standard by which I evaluate the others. As a hokkien mee freak I will try all and sundry. So far most of the others I've tried have fallen short. This includes most of the others in the top 5 list.
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10 Oct 2014 • 12 reviews • 0 follower

hands down best hokkien mee in singapore

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I've been eating this for 15 years, since I was a child. I am a hokkien mee fanatic and I try hokkien mee everywhere I go. This is the best. It's also known as Lorong 29 Hokkien Mee. All taxi drivers know it. 

The noodles are slowly fried in pork lard, prawn stock and sotong stock. There are no short-cuts for this. Each batch takes about 25 minutes to cook, and a long line usually starts forming from 6pm. The slow cooking process means that the noodles are soft and have fully absorbed the flavour from the stock. 

This dish is not for the faint of heart. It is oily and rich and decadent, a big gloopy mess, but it's very very good. You can eat it there or order it to go. I personally find that when I order takeaway, it gives the noodles a chance to sit longer in its own oily glory, and this makes it taste even better by the time I get home. 

If you're a tourist and you only have time for one meal, make sure it's here. 
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20 Mar 2014 • 579 reviews • 20 followers

The smoky char makes this so awesomely delicious

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Read the full review at http://thehungrybunnie.blogspot.sg/2014/03/swee-guan-hokkien-mee-geylang-lor-29.html

What hits you immediately about the haphazard mess of noodles is the distinct charcoal accents. This truly epitomizes "wok hei". Every mouthful guarantees a heady char.

 Tantalizing smoky fragrance aside, the noodles, an assortment of thin rice vermicelli, thick rice noodles and yellow egg noodles, have been allowed to thoroughly bathe in all of that potently rich prawn stock, making the infusion so flavourful the toasty sweetish sambal served alongside is rendered quite redundant.

 Three-for-three, the sparkling fresh squid and prawns are cooked perfectly. Soft with a slight chew. These are all what makes Swee Guan Hokkien Mee such a master in its class.
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23 Feb 2012 • 408 reviews • 12 followers

Better late than never

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Imagine I used to come to Lor 29 every week yet I wasn’t aware that there was tasty nosh to be had at the coffeeshop (Sing Lian Eating House 星联餐室). Until I went in search of the hokkien mee, with K in tow, that I realized what I’d missed all those years!

In any case, the hokkien mee was well worth the trip, though at $6, the portion could’ve been a bit more.

Most remarkable about the noodle was the unmistakable wok-hei. The chef fried the noodle over a charcoal stove, the sight of which was definitely a rarity these days. Coupled with fresh seafood and a not-too-wet texture, this rendition was miles better than the usual food court variety.

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  • hokkien mee
12 Dec 2011 • 14 reviews • 1 follower

"Theme park" noodles

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I call this place "theme park" noodles - the waiting is longer than the eating (ride)!

It's worth the wait, though. I used to be a fan of Ah Kim until I found Swee Guan. Prawns and sotong usually generous. What got me hooked with Swee Guan is the charcoal stove used to fry the noodles.

Waiting time is very long. His business is really good. While waiting for the noodles, don't forget to order the pork satays next stall.

I come here at least once a fortnight.

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