Sadly, the closure of yet another one of our favourite stalls has come. After cooking up millions of plates at Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee, the owner has officially closed the stall as of Feb 2023 due to retirement.
The stall has jumped from location to location from Kim Tian Market to Mei Ling Street Food Centre to its current location at ABC Brickworks Food Centre. For over 4 decades, they have been specialising in one of Singapore’s iconic dishes, hokkien mee.
If you’ve patronised the stall from 40 years ago, you’d remember how they sold satays (with pineapple puree!) alongside the usual dishes. Now, not only do they no longer sell satay, Tiong Bahru Yi Sheng Hokkien Prawn Mee is owned by the original owner’s son, Uncle Toh.
After mending the stall for several years, the 2nd-generation owner has decided to retire for good. With age catching up, we weren’t very surprised by the closure. After all, Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee has been quite erratic with their opening hours since late 2022.
Most of you shouldn’t be unfamiliar with this Michelin-Bib Gourmand stall— food blogs and google reviews have been flooding the page on how good it is. So good, that they have a loyal queueing of up to an hour. So good, that they removed their Michelin-bib sticker to remain “low key”.
Obviously, that did not work out for them and they still continued to draw long queues.
At a starting price of S$4/S$5/S$6, a plate of Hokkien Mee will be served at a perfect wetness of neither too wet not dry. Not overly wet nor dry, the springy noodles are beautifully sapid with the immense wok hei flavour. Uncle Toh adds in scoops of prawn broth meticulously to enunciate the seafood flavours as well.
The sambal, however, is the true star of the show. It blends seamlessly into layers of fried noodles that eventually creates an a perfect plate of citrus-spiced hokkien mee.
Well, now we can only reminisce as it is time to bid goodbye to one of the best hokkien mee in Singapore. All of your fans wish you a happy retirement, Uncle Toh!
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