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Recipe: Chef Tony’s Classic Hokkien Mee

This is one of the six iconic dishes of Singapore featured in a recently sold out cookbook for charity


Ingredients (Serves 4)

  • 200g Pork belly
  • 1L Water
  • 50ml Pork lard oil
  • 40g Garlic cloves, peeled & finely chopped
  • 4 Whole eggs
  • 300g Yellow noodles
  • 200g Thick rice noodles
  • 1 tsp (each) Fish sauce and white pepper
  • 200g Squid, blanched, de-skinned and cut into 1cm-thick rings
  • 12 Prawns, blanched and de-shelled
  • 80g Fishcakes, sliced
  • 40g Chinese chives
  • 300g Beansprouts, roots plucked
  • 4 Limes, halved
  • Deep-fried shallots
  • Sambal chilli



  1. Blanche the pork belly in 1L of water over medium heat, to a boil.
  2. Remove the blanched pork belly from the cooking pot and reserve the pork stock.
  3. Heat the pork lard oil in a wok over medium heat until hot.
  4. Add in the chopped garlic and stir-fry until fragrant.
  5. Add in the whole eggs, yellow noodles and thick rice noodles and stir-fry for about 2 minutes.
  6. Add in the fish sauce and white pepper and mix well.
  7. Add in the reserved pork stock and heat the mixture to a boil.
  8. Reduce the heat and let it simmer for about 5 minutes.
  9. Add in the blanched pork belly, blanched squid rings, and blanched prawns and stir-fry for about 30 seconds.
  10. Add in the sliced chives and fishcakes
  11. Ladle the Hokkien mee into a serving plate and garnish with deep-fried shallots.
  12. Serve with lime halves and sambal chilli.


Chef Tony Khoo & The Heritage Cookbook

Chef Tony Khoo has amassed 40 years of experience in the opening of various 5-star hotels and renowned culinary institutions.

Presently Marina Mandarin Singapore’s Executive Chef, Chef Tony recently sold his cookbook, “The Singapore Heritage Cookbook: Past, Present, Future” to raise funds for Assisi Hospice.