Teochew Kway Tiao Mee: $4 Old-School Noodles In Whampoa With Long Queues

Teochew Kway Tiao Mee is a popular noodle stall in Whampoa

We love all things old-school, from traditional bakeries to Western stalls and old-school breakfast spots. Teochew Kway Tiao Mee is another hidden gem in Whampoa with over 50 years of history, known for their nostalgic noodles at wallet-friendly prices.

The under-the-radar stall, which draws long queues daily, has been around for over 50 years. Regulars love their old-school, Teochew-style noodles, served soup or dry.

Image credit: CT Ang

You can get each bowl as a $4, $5, or $6 portion. Each serving includes your choice of noodles, beansprouts, minced pork, fishballs, fish dumplings, fish cake, and prawns. You also get a good dose of pork lard bits for added flavour.

Image credit: Sharon

According to online reviews, the stall is now run by the third and fourth generations. The dish is said to boast a nostalgic flavour—it’s made with a recipe that’s been largely the same since the 1970s. The soup is brimming with flavour thanks to the use of prawn shells, though fans also comment they like that it’s not too salty.

If you order the dry version, the noodles are tossed in a mixture of black vinegar and sambal. A mix of kway teow and yellow mee seems to be the most popular noodle option here, though mee kia and mee pok seem to be available too.

Image credit: Patrick Goh

A queue starts to form as soon as the stall opens at 5:30am, so make sure you head down earlier to get your noodle fix, as they close by 10:30am!

If you’re craving more traditional dishes, read our guide to the best Teochew food places in Singapore, from affordable hawker stalls to restaurants! Otherwise, check out our guide to the best Whampoa market food stalls for more food in the area.

Address: 91 Whampoa Drive, #01-07, Whampoa Market & Hawker Centre, Singapore 320091
Opening hours: Tue-Sat 5:30am to 10:30am
Website
Teochew Kway Tiao Mee is not a halal-certified eatery.

Featured image adapted from Patrick Goh and Teochew Kway Tiao Mee

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.