Hong Heng, a Michelin-listed stalwart, has been a Tiong Bahru Food Centre mainstay for 40 years. Now helmed by second-generation owner Manfred Lim, who took over from his 87-year-old mother (still an active helper at the stall), this unassuming eatery draws perpetual queues at peak hours.

Mandred's fried Hokkien Mee is a masterclass in nuance, with each component meticulously prepared. Noodles are cooked to order, stir-fried with sotong, pork belly, fish cake, prawns, and bean sprouts. Deceptively simple, this dish demands laborious prep work, including frying pork lard and prawn heads for the cooking broth, poaching proteins, and more - all starting at 2:30 a.m.

The first bite is revelatory: noodles provide a delightful textural contrast to succulent prawns and tender sotong. The soul of the dish lies in the prawn broth, with a depth of flavor that elevates every component. A delicate balance of savory and spicy notes will leave your taste buds singing. This comfort food has earned Hong Heng a devoted following - join the queue and taste it for yourself.


Stall Name: Hong Heng Fried Sotong Prawn Mee 鸿兴炒苏东虾面

Address: Tiong Bahru Food Centre, #02-01, Singapore 168898

Operating Hours:
10.30am-2.30pm, 4.30pm-6pm (closed on Sundays & Mondays)

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