One of the origin stories of this noodle dish states that it was invented in a street food stall near Rochor Road, next to the old 7th Storey Hotel. Ng Hock Chuan, whom this stall is named after, is one of the sons of Ng Seng, who is considered to be one of the two brothers who first started making Hokkien mee on Rochor Road.
This stall is listed in the “Michelin Plate” guide and is considered to be one of the best stalls for Hokkien mee. You’ll find that the noodles are on the dryer side, with all the extra broth absorbed into the thin strands, making it that little bit more flavourful. It is served with prawns and squid and plated with calamansi limes and sambal chilli on the side. Image Credit: Daniel Food Diary
