Mian Wang Hokkien Mee 1971

Today we are here at Mian Wang Hokkien Mee 1971. Just a little background story on how they started.

Mian Wang Hokkien Mee 1971 is a family business that dates all the way back to 1971. This brand was started by the current owner’s uncle. And it was the current owner’s dad that taught his uncle culinary skills many years back! Now, his Uncle and Dad are operating two other stalls in another food court. His dad sells curry rice while his uncle continues selling Mian Wang Hokkien Mee, his lifelong specialty.

Now the Mian Wang Hokkien 1971 at Bukit Batok has been tweaked and modernized together with the traditional flavors. The idea of modernizing the traditional hokkien mee came from the young owner and his NS mate. You can really see their passion in trying to create new dishes and elements into our local and traditional food. Without further ado, let’s move on to the highlight of the day.


Salted Egg Calamari Hokkien Mee (S$5.50)

This would be their best seller on their menu as recommended by the owner

As a true-blue Singaporean, I love salted egg. Having the idea of Salted Egg Calamari together with the traditional hokkien mee, it’s truly a match made in heaven.

The calamari were fried to perfection, crunchy and savory. I would say it really compliments and uplifted the hokkien mee. It’s like the backstage staffs giving their support to the stars on stage to make them shine even brighter. And it was so in this case.

Aside from the Salted egg calamari and Hokkien Mee, there is another highlight that I must mention. Their PORK LARD. FYI: Their pork lard is freshly made every day. I really love how crunchy it is unlike some that goes soft and loses the fragrance of the pork.

The second place on the menu would be their Sambal Belacan Pork Belly Hokkien Mee (S$5.50).

The owner spares no effort in ensuring the plate is full of generous amount of ingredients.

Personally, I felt that the noodles could be wetter and gooier but it’s just my personal preference. I also really liked the chili on the side, it’s just the right amount of spice. Pair it along with the pork lard and enjoy the flavour all together.

Overall, I would give a decent 8/10. Do head down and try it for yourself!

Mian Wang 1971

537 Bukit Batok Street 52, Singapore 650537
Operating Hours: 11am – 9pm (Tuesday – Sunday), Closed on Mondays


Amos Teng (DWI Foodie)