Shiok Hokkien Mee: S$3.50 option with no prawn, squid & pork a hit, 50-100 plates sold daily per stall

A "kosong" (plain) version of Hokkien Mee has been on offer at five Shiok Hokkien Mee stalls in Singapore.

And it has been a hit.

This budget version was created in response to some customers who would order Hokkien Mee, but without prawn, squid or pork.

Instead of charging the usual prices of between S$5 and S$10 per plate, the S$3.50 dish was offered.

This was revealed by the Hokkien Mee chain owners Mitchell Ong and Kendrick Tan, both 27, to Shin Min Daily News.

S$3.50 Hokkien Mee has its fans

And it hits the spot for those craving Hokkien Mee.

The Chinese newspaper interviewed a satisfied customer, who revealed why the cheaper option without the usual ingredients had its takers.

A 75-year-old retiree who ordered a plate of "kosong" Hokkien Mee said he thought it was very affordable: "Even though there is no ingredients, the taste is actually very good. I think the price is acceptable."

Customers can have this version of the noodles with chilli and pork lard, and it does not scrimp on flavour.

Online reviews and multiple posts on social media have revealed that the "wok hei" (wok’s breath) is still intense, with the only difference being that there are no proteins added on.

Sells 50-100 plates a day per stall

Ong told Shin Min: "Generally, each stall can sell 300 plates of Hokkien Mee a day, while the plain Hokkien Mee can sell 50 to 100 plates a day."

As business has been profitable, a sixth outlet in Ang Mo Kio will be opening very soon.

How young owners started hawker business

Ong and Tan have known each other since their primary school days.

They even served their national service in the Singapore Police Forces as sergeants.

While Ong joined the hawker trade, Tan continued serving in the police force.

In 2020, Ong's younger brother opened You Fu Fried Hokkien Prawn Noodle at Golden Mile Food Centre.

Ong and his father were also involved.

When Ong's younger brother opened another outlet in Woodlands in 2022, the Golden Mile stall was handed to Ong.

He rebranded it as Shiok Hokkien Mee.

Ong then approached Tan to run the business together, and Tan agreed, which saw him leave the force after five years.

Both men have the chops and are able to cook Hokkien Mee.

Not all smooth-sailing

Ong also told Shin Min that running a business was not always profitable.

When the third branch opened in December 2024 in Tiong Bahru at 11B Boon Tiong Road, the number of customers patronising the stall was not ideal at the beginning.

Only 200 plates of Hokkien Mee were sold each day.

In the first month of opening, Ong said they made a S$15,000 loss.

The duo then controlled expenses and tried to understand what needed to be improved.

They realised that the majority of diners in Tiong Bahru were elderly people, so they made the flavour less intense.

The Shiok Hokkien Mee has always been known to have a rich, brothy and starchy flavour.

Ong said: "Business soon picked up, and sales did increase. We could sell 300 plates a day."

More branches to come

Ong and Tan said their goal for 2025 is to set up five more branches and hope to expand their business overseas in the future.

Pricing

Shiok Hokkien Mee’s standard noodles with prawn, squid, and pork come in three portion sizes, but prices differ slightly according to location.

Golden Mile (505 Beach Road #01-57) and Whampoa (86 Whampoa Drive #01-919): Small (S$5), medium (S$8), and large (S$10)

Beauty World (144 Upper Bukit Timah Road #04-52), Bedok (412 Bedok North Avenue 2 #01-114), and Tiong Bahru (11B Boon Tiong Road): Small (S$6), medium (S$8), and large (S$10).

Top photos via Shin Min Daily News