Image credit: Vincent Ho FB
If you love fried hokkien mee, you may have heard of Kim’s Famous Fried Hokkien Prawn Mee. This Eunos stall rose to fame in the 1980s for their chef-owner Mr Tan’s iconic sense of dressing: he was always cooking up hokkien mee in a long-sleeved shirt, with a Rolex watch on his wrist. They were also infamous for their $15 claypot fried hokkien mee—unapologetically expensive back in the day.
Image credit: Kok Kiong Wan
Fans will be pleased to know that to this day, Mr Tan still dons his signature long-sleeved shirt and Rolex watch look.
The hokkien mee stall has its humble beginnings in the 1960s, where Mr Tan learned the trade from his cousin. In 1965, Mr Tan set up his very first stall. Today, he still serves up the same hokkien mee, alongside zi char classics.
Image credit: C Soo
Mr Tan has been cooking up plate after plate of hokkien mee for over 60 years, so he’s built up a steady stream of long-time customers. Regulars return for his signature hokkien mee, said to boast an old-school flavour. It also comes topped with fresh prawns and squid, alongside a generous lashing of crispy lard. A spoonful of sambal is added on the side, with some calamansi to cut through the richness.
The hokkien mee is priced from $5 a plate, but most people opt for the larger $10 and $15 portions.
Image credit: Benny Suryono
There are also zi char classics for you to order if you wish to zhng-up your meal. Popular options include Cereal Prawns (price TBD), Crispy Prawn Paste Chicken (from $10), and Sweet and Sour Pork ($10).
Kim’s Famous Fried Hokkien Prawn Mee is a seven-minute walk from Eunos MRT Station.
For more delicious renditions to check out, try Kim Heat, known for their claypot fried hokkien mee in Toa Payoh. Otherwise, read our Geylang Lor 29 Hokkien Mee review if you’re up for charcoal-fried hokkien mee and pork belly satay in the east.
Address: 62B Jalan Eunos, Singapore 419510
Opening hours: Daily 11am to 12am
Tel: 6747 8766
Kim’s Famous Fried Hokkien Prawn Mee is not a halal-certified eatery.
Featured image adapted from Kok Kiong Wan and Vincent Ho FB