Most Singapore fried Hokkien mee enthusiasts know about 618 Fried Hokkien Mee stall in Yishun (near Khatib MRT station). They do a good old style fried Hokkien mee that wins fans by tasting great and not cutting corners.
Many know about their fried kway teow too.
But, very few people know that they make a mean fried bee hoon as well. For this, I have to thank buddy Aaron, food scout par excellence.
Thanks also to boss Tran, as fried bee hoon is not a menu item. It is made on request with the skinny bee hoon for the fried Hokkien mee.
It's an old school Singapore style fried kway teow but done with bee hoon (rice vermicelli) instead of flat rice noodles.
The mound of fried bee hoon was stir-fried using lard and a savoury sweet sauce with fish cake strips, cockles, eggs, garlic, and choy sum greens.
It's a 618 signature to have the option of a runny yolk, crisp frilly fringe fried egg.
The bee hoon stir-fried with lard was well infused with the savoury sweet sauce. Boss Tran put in a lot of effort to ensure deep infusion of flavours, so the sauces go deep into the strands rather than stick around outside as greasy slick.
Each mouthful was full of savoury sweet flavours and a subtle bit of wok hei.
The crispy fringe fried egg and runny yolk added texture and egginess to the fried bee hoon.
618 is generous with all the good things - lard, cockles, lup cheong, fish cake - needed for a good fried bee hoon / kway teow.
A few small cockles, cooked to well doneness, tender chewy, making its presence felt with umami briny flavour.
618 gives a lot of lard and sambal, if you request for it. The sambal was loaded with dried shrimp umami.
If you like fried bee hoon, 618 serves an excellent rendition throughout the day.
You can also get a good one, slightly wetter by Outram Park Fried Kway Teow at Hong Lim hawker centre, but it is only available briefly in the morning.
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If you like bee hoon fried in char kway teow style, you have also try Outram Park Fried Kway Teow stall in Hong Lim hawker centre
618 Hokkien Mee's main business is, of course, fried Hokkien mee
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Written by Tony Boey on 9 May 2025
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