Come Daily Fried Hokkien Prawn Mee: Michelin-Approved Noodles Since 1968

Come Daily Fried Hokkien Prawn Mee is a popular stall in Toa Payoh

Fried hokkien mee is one of those dishes that Singaporeans love a lot. Whether you gravitate towards the wet-style, brothy hokkien mee, or you prefer the dry version with lots of wok hei, there are plenty of options out there for you to consider. One popular stall is Come Daily Fried Hokkien Prawn Mee that’s also recommended by the Michelin Guide.

come daily queue
Image credit: Alan Tang

Come Daily’s closest train station is Braddell MRT Station, which is a short six-minute walk away. The hawker stall, which has been operating since 1968, sees a queue that stretches up to an hour during peak meal times.

Image credit: Wei Jie Tan

The hokkien mee is priced at $5, $8, and $10. There’s even a giant platter at $18 that feeds three to four people! Regulars love that each plate is consistently good, with crispy bits of lard dispersed throughout the noodles.

Image credit: Wei Jie Tan

The hokkien mee here is said to lean wet, with a rich and robust gravy that coats each noodle strand. You also get some slices of sotong and small prawns, but the real star of the show is the flavour of the mee itself.

Image credit: @esthereatsmore

Some recent reviews did mention that the wet-style hokkien mee here lacks wok hei, so if that’s something you prioritise, you might want to look elsewhere.

Another noteworthy stall in the Toa Payoh neighbourhood is Kim Keat, known for their claypot hokkien mee that’s chock full of ingredients. Otherwise, visit Kim’s Famous Fried Hokkien Prawn Mee, another famous stall that started in the 1960s.

For the full list of what to eat on the island, read our guide to the best dishes in Singapore, which includes hokkien mee, Nyonya kueh, and char kway teow!

Address: 127 Lorong 1 Toa Payoh, #02-27, Singapore 310127
Opening hours: Tue-Sun 8am to 2:30pm
Tel: 9671 7071
Website
Come Daily Fried Hokkien Prawn Mee is not a halal-certified eatery.

Featured image adapted from @esthereatsmore and Alan Tang