153 Serangoon North Avenue 1
Guan Hock Tiong Eating House
Singapore 550153

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11:00am - 03:00pm

11:00am - 03:00pm

11:00am - 03:00pm

11:00am - 03:00pm

11:00am - 03:00pm

11:00am - 03:00pm


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From the Burpple community

Finally tried the much raved about Xiao Di Hokkien Mee! We’ve heard mixed reviews but our experience was really good. While the wok hei could be stronger, the prawn stock used to cook the noodles was 👌🏻👌🏻👌🏻 and the dish was packed with umami.

First heard good reviews of this place on the radio. Subsequently read many reviews online.

Waiting time was about 40mins on a Sunday lunch time.

The chilli quite good, seafood fresh.

Overall not as good as the reviews online. Maybe it's just me and maybe wet hokkien mee is not my type of palate.

$4 portion very little and waiting time was ~20min. People who like wet hokkien mee will like this. It is a better plate of hokkien mee since the gravy is good. But nothing outstanding.

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We were finishing up our kway chap breakfast when Xiao Di Hokkien Mee opened for business and soooooo, of course we got ourselves a plate 😂

Finally got to try this and definitely understand why they are so popular among fans of wet style hokkien mee. Though the portion’s really quite small, flavour was great, esp its seafood stock sweetness. Wok hei wasn’t super strong but pretty distinct - maybe cause we were early. Was good since we didn’t have to wait too long, but I wouldn’t specially travel down for this!


The hokkien mee here is always reliable. It’s slightly wet, but the flavour of the seafood stock is so concentrated and sweet. The seafood (prawns and squid) is never overcooked and mushy or rubbery, which 90% of hokkien mee places just can’t accomplish. And the best part is that it comes with lots of crispy lard. And that they have sliced pork belly inside which makes the noodles all the richer. (Lots of places save on the meat in hokkien mee nowadays.) I am a hardcore fan!!! P.S. Get the $5 one even if you are a small eater, because it’s not much and it can be slurped up in no time.

In Singapore, Hokkien Mee fans generally fall into two camps – the wet or dry. I don’t think I have a particular favourite, but should gear more towards a wetter version.

While some customers may think the portion is not fantastic, but there were ingredients of fresh prawns from Thailand, cuttlefish slices, strips of tender pork belly and crispy pork lard prepared fresh.

The prawn noodles were gooey and wet, absorbed some of the rich prawn stock, though not to the point when the umami-fairies would descend on the taste-buds. But good stuff.

Perhaps it was because I went relatively early to avoid peak hours, the wok-hei could have been a lot stronger.

More here: bit.ly/hokkienmeesg
#DFDNoodles #DFDHawker