Hokkien mee

to get instant updates about 'Hokkien Mee' on your MyPage. Meet other similar minded people. Its Free!


All Updates

See also : Hae mee
Hokkien mee refers to fried noodles cooked in Hokkien style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from Fujian province in southeastern China.


There are two types of Hokkien mee: Hokkien hae mee and Hokkien char mee. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien fried noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.

Strictly speaking, the Penang and Singapore versions of Hokkien mee are two different dishes, except that they are both prawn noodle dishes and share the name "Hokkien." The ingredients and methods of cooking are different, and the Penang version is cooked in soup while the Singapore version is stir fried. In this respect, the dish Hokkien mee can refer to no fewer than three different distinct dishes: Penang Hokkien mee, Singapore Hokkien mee, and Kuala Lumpur Hokkien mee. Penang Hokkien mee is sometimes referred to in Kuala Lumpur as mee yoke, since in Kuala Lumpur, Hokkien mee means Hokkien char mee by default.

Hokkien hae mee (Hokkien Prawn Noodles)

Hokkien hae mee (Hokkien/Fujian prawn noodles; 福建蝦麺) is served in Penang (with a variant...
Read More

No feeds found

Posting your question. Please wait!...

No updates available.
No messages found
Suggested Pages
Tell your friends >
about this page
 Create a new Page
for companies, colleges, celebrities or anything you like.Get updates on MyPage.
Create a new Page
 Find your friends
  Find friends on MyPage from