New Generation Fried Hokkien Mee – Familiar Wok-Fried Dishes

Even with a name like New Generation Fried Hokkien Mee, the menu here is a classic hawker favourite. Woks and pans are used to create oily treats perfect for days when you feel like indulging.



Located in a quiet coffeeshop along Bedok North Ave 3, the strong wok hei came through in their fried Hokkien prawn noodle ($ 4), which uses a trio of yellow noodles, thick bee hoon, and thin rice vermicelli. Their version runs a little dry, which means that the noodles had ample time to soak up the stock. Slices of squid and pork belly could also be found. Topped with crispy pork lard, the result is a decadent dish of gooey comfort food.

The waiting time at most hokkien mee stalls is something of a question mark – the lag time between each batch of cooking can take quite a while. But here at New Generation, they provide buzzers for your order, which means you get to wait leisurely at your seat without having to stand in front of the stall. 



And with a dish as rich like this, it could get overwhelming easily. Which was why we appreciated the pungent belachan served at the side, with its bright fire power cutting through the grease. Complement the dish with a squeeze of some lime juice and the result is a winning combination you can easily get addicted to.



The trusty woks in the kitchen here also serve up a mean plate of fried oysters ($ 5). We liked how there was equal representation of crispy egg, chewy starch, and plump oysters. And the golden edges were a good sign that the egg and starch mixture were given enough time to fry and crisp up.


Dunk each mouthful into the spicy-tangy chilli served at the side, and you’ll find yourself polishing this dish in no time. made an anonymous visit and paid for the meal at the stall featured here.


I don’t like to taco ’bout myself.

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Miss Tam Chiak