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| 10 Hokkien Restaurants & Hawker Stalls For Authentic Hokkien Food In Singapore |
Tuck into the dark and luscious Hokkien mee, moreish kong ba bao, and more
Despite being the largest Chinese diaspora population that makes up the current Singapore, Hokkien food is interestingly underrepresented in the local food scene. This is unlike Teochew and Cantonese cuisines, which make up the next two largest groups. We are not trying to say that Hokkien food does not have a presence — it’s quite the contrary actually, with favourites such as Hokkien mee (both the dark and luscious kind and the fried prawn noodle version), lor mee, and char kway teow, among many others, being popular dishes here. We make that case because there aren’t many restaurants that focus solely on Hokkien cuisine here. And so, we’re giving these Hokkien restaurants the spotlight below alongside hawker stalls that serve up less common dishes such as salted duck and herbal bak kut teh.
1. Beng Thin Hoon Kee Restaurant
History and Background
Beng Thin Hoon Kee Restaurant is the oldest Hokkien restaurant in Singapore. It was founded by Lim Yew Hoon in 1949 after he migrated here from Quanzhou, China. Originally located on Hokien Street, the restaurant is now situated within OCBC Centre, where it has been since 1979, following an invitation by then-bank chairman Tan Chin Tuan.
Signature Dishes
Popular items on the menu include:
Beng Thin Duck Salad ($20/$30/$40) - This refreshing salad features smoked duck shreds, tossed with cucumber, pine nuts, and a tangy plum sauce dressing.
Fujian Prawn Balls ($15/$24/$36) - Juicy prawn meatballs coated in a crispy batter and drizzled with a sweet and sour sauce.
Fujian-style Fried Noodles ($12/$24/$36) - Springy egg noodles wok fried with shrimp, chicken, chives and yellow chives.
Location and Contact Information
Beng Thin Hoon Kee Restaurant is at 65 Chulia St, #05-02 OCBC Centre, Singapore 049513. Visit its Facebook for more information.
2. Beng Hiang Restaurant
History and Background
Beng Hiang Restaurant has been in the business for almost five decades after first-generation Singaporean Ng Han Kim started the restaurant in 1978. In a retro Chinese restaurant setting, the brand continues to focus on serving authentic Hokkien Chinese dishes ranging from 5-Spiced Sausages and Fried Prawn Balls ($15/$30) and Fried Oyster with Crispy Egg ($18/$34) to Steamed bun with Braised Pork Belly “Kong Ba Bao” ($16.80/$32) and Beng Hiang’s Hokkien Noodles ($12/$16/$20).
Signature Dishes
Some signature dishes at Beng Hiang Restaurant include:
5-Spiced Sausages - Pork sausages infused with a blend of five spices.
Fried Oyster with Crispy Egg - Plump oysters fried with an eggy batter till crispy and golden.
Kong Ba Bao - Soft fluffy buns stuffed with tender braised pork belly.
Location and Contact Information
Beng Hiang Restaurant is at 135 Jurong Gateway Rd, #02-337, Singapore 600135. Visit its website for more information.
3. Bee Heong Palace Restaurant
History and Background
Another familiar name in the local Hokkien restaurant scene is Bee Heong Palace Restaurant. The family-run restaurant was established in 1981 by Goh Cheng Hian and is now under the helm of second and third generations, who continue to adhere to traditional tastes passed down to them. Yet, the menu isn’t just a feature of classic Hokkien favourites. It’s also got a repertoire of inventive takes like UFO Oyster Omelette made with crispy omelette and spicy umami, oyster-laden sauce, and the Kungfu Flame Chicken that sees the roasted poultry set alight at your table.
Signature Dishes
UFO Oyster Omelette - A unique rendition of orh jian featuring a soufflé-like fried eggs batter.
Kungfu Flame Chicken - Herbal roasted chicken flambéed tableside with Chinese wine.
Location and Contact Information
Bee Heong Palace Restaurant is at 4 Jalan Leban, Singapore 577548. Visit its Facebook for more information.
4. Quan Xin Yuan Seafood Restaurant
History and Background
Also occasionally referred to as Qian Xiang Yuan, Chinese immigrant and father of Tho Hey Sio began Quan Xin Yuan Seafood Restaurant as a food cart along Queen Street in the 1930s before expanding to a restaurant in the 1970s. Now, the heritage restaurant is led by fourth-gen Gabriel and Amy Tho as they continue to create authentic food that is value for money.
Signature Dishes
Dishes that make fans return include:
- Braised Pork with Steamed Buns
- Prawn Roll
- Fish Maw Sea cucumber Stew
- Roasted Chicken
- Fried Hokkien Mee
Location and Contact Information
Quan Xin Yuan Seafood Restaurant is at 252 Jln Besar, Singapore 208925. Visit its Facebook for more information.
5. Tun Xiang Hokkien Delights
History and Background
With eight branches dotted islandwide, Tun Xiang Hokkien Delights offers a convenient option for many of us to satisfy our Hokkien food cravings.
Signature Dishes
Bestsellers here include:
- The Signature Hokkien Mee ($8.90)
- Deep-fry Iberico Pork with Bean Curd ($10)
- Fish Maw & Pig Stomach Collagen Soup ($16)
Location and Contact Information
Tun Xiang Hokkien Delights has multiple locations in Singapore. Visit its Facebook for more information.
6. Gim Tim Restaurant
History and Background
With a focus on Hokkien and Cantonese cuisines, Oh Joo Chong opened Gim Tim Restaurant in 1975 as a catering business before its flagship location in Ang Mo Kio. The restaurant is now headed by chef Lai Yong Meng and recommended selections include Buddha Jump Over The Wall ($98 for one pax /$688 for six pax/$868 for 10 pax), Peking Duck ($70), Crispy Chicken Skin with Sotong Paste ($18/$36), and Hand-Made Yam Ring Topped with Scallop ($30).
Signature Dishes
Buddha Jump Over The Wall - A lavish double-boiled soup with luxury ingredients like abalone, sea cucumber and shark's fin.
Peking Duck - Crispy roasted duck served with pancakes, scallions and sweet bean sauce.
Crispy Chicken Skin with Sotong Paste - Fried chicken skin topped with a savoury dried cuttlefish paste.
Location and Contact Information
Gim Tim is at 157 Ang Mo Kio Ave 4, #01-546, Singapore 560157. Visit its website for more information.
7. Home Treasure Salted Duck
History and Background
We know and love roast duck and braised duck, but Hokkien salted duck is a rarity in Singapore. Enter Home Treasure, a hawker stall in Sembawang that was started by Sylvia Chew after perfecting her recipe over a decade. The ducks are brined in a salt-based marinade for three days before they are poached and served with rice or porridge (from $4.30).
Signature Dishes
- Salted Duck Rice/Porridge - Tender duck meat infused with a salty, savoury flavor from the brining process.
Location and Contact Information
Home Treasure Salted Duck is at 21 Canberra Link, #01-16 Bukit Canberra Hawker Centre, Singapore 752350. Visit its Facebook for more information.
8. Seng Heng Braised Duck Noodles
History and Background
With opening hours lasting only two to three hours each time, Seng Heng Braised Duck Noodles definitely has the popularity to back its limited availability. The hawker stall is helmed by Grandpa Koh, who came here from Taiwan during World War 2. On the menu is Hokkien-style braised duck, which is generally lighter and sweeter in profile with herbal notes compared to the more available Teochew style. The braised duck is available with rice or noodles (from $4.30).
Fun fact: Grandpa Koh’s grandson opened the now-defunct Kin Men Seng Heng Halal Hokkien Braised Duck.
Signature Dishes
- Braised Duck Rice/Noodles - Slow-cooked duck leg braised in a flavorful sauce, served over rice or noodles.
Location and Contact Information
Seng Heng Braised Duck Noodles is at Blk 85 Redhill Ln, #01-28, Singapore.
9. Nanjing Street Bak Kut Teh
History and Background
Bak kut teh is another dish with Teochew and Hokkien variants. The former has a lighter broth laced heavily with pepper and garlic, while the latter comes with herbs and dark soy sauce. Hokkien-style bak kut teh is available at Nanjing Street Bak Kut Teh in Maxwell Food Centre, which is helmed by Madam Teo. She learned the ropes from the famous Ong Say Bak Kut Teh, which closed in 1989, and keeps to the same Bak Kut Teh ($5) recipe.
Signature Dishes
- Hokkien-style Bak Kut Teh - Pork ribs simmered in a robust herbal broth flavored with soy sauce.
Location and Contact Information
Nanjing Street Bak Kut Teh is at 1 Kadayanallur St, #01-89 Maxwell Food Centre, Singapore 069184.
10. Good Chance Popiah House
History and Background
Popiah is a beloved dish among the Teochew and Hokkien communities. And Good Chance Popiah House brands itself as a stalwart for Hokkien-style popiah. The eatery was started by Chinese-born immigrant Hou Shen Hu in 1977 and is now managed by his grandson.
Signature Dishes
Also available online, the DIY Popiah Set (from $26) comes with the usual toppings such as turnip, omelette, chilli and garlic paste, and more. You can also find other classics such as Hokkien Mee (from $10.80), Braised Pork with Pumpkin Bun ($23), and more.
Location and Contact Information
Good Chance Popiah House is at 149 Silat Ave, #01-58, Singapore 160149. Visit its website for more information.
Frequently Asked Questions About Hokkien Food in Singapore
Q: What are some key differences between Hokkien and Teochew cuisine?
A: Hokkien cuisine uses darker sauces like dark soy sauce, oyster sauce and fermented bean paste, while Teochew cuisine favors lighter broths seasoned with garlic, white pepper and rice wine. Hokkien dishes also incorporate more seafood like fish maw, oysters and prawns.
Q: What are some signature Hokkien dishes found in Singapore?
A: Popular Hokkien specialties include Hokkien mee, lor mee, braised duck, herbal bak kut teh, Hainanese chicken rice, oyster omelette and kong bak pau.
Q: Where can I find the best Hokkien Mee in Singapore?
A: Some of the top spots for Hokkien mee are Eng's Wantan Noodle at Tanjong Pagar, Lin Kee at Ghim Moh Market, and Tun Xiang Hokkien Delights with multiple locations across the island.
Q: What goes into preparing authentic Hokkien mee?
A: Hokkien mee uses thick yellow egg noodles stir-fried in a fragrant prawn stock infused with pork lard, and garnished with prawns, crispy pork lard cubes, egg, Asian chives and lime.
Q: What is the difference between Hokkien mee and Singapore fried noodles?
A: Hokkien mee uses a thick egg noodle while Singapore-style fried noodles use thin rice vermicelli. Hokkien mee also has a richer prawn flavor compared to Singapore fried noodles.
Q: How can I make Hokkien cuisine at home?
A: Some simple Hokkien home dishes you can try making include oyster omelette, braised duck, bak kut teh, kong bak pau and Hokkien fried rice. Focus on ingredients like oyster sauce, dried shrimp, shiitake mushrooms and seafood.
In Conclusion
This list just scratches the surface of the Hokkien food offerings in Singapore. For an insider’s guide to more local delights, keep a look out for neighborhood hawker stalls and coffeeshops selling Hokkien fare passed down for generations. Beyond just the popular fried Hokkien prawn mee and oyster omelette, go on an adventure to discover uniquely Singaporean creations like herbal duck, ang ku kueh, and carrot cake that emerged from Hokkien culinary roots as well. With both restaurants and hawkers upholding tradition while innovating new flavors, Hokkien cuisine in Singapore continues to flourish.
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