Singapore Eat: Mian Wang 1971 (面王一九七一) Hokkien Mee @ Bukit Batok

26 May 2025

Mian Wang 1971 (面王一九七一), a noodle stall originally located below Block 537, has relocated to Coffee & Tea Coffee Shop below Block 323 in Hong Kah North, a sub-zone of Bukit Batok. Established since 1971, the stall specialises in a series of Singapore-style Hokkien mee.

Aside from cooking up delectable Singapore-popular Hokkien mee as its signature dish, Mian Wang also offers variants of the noodle dish paired with salted egg calamari, crispy chicken cutlet, sambal balacan (sambal added with fermented shrimp paste), seafood lala (clams), red flamed braised pork or sambal lala.

The signature Hokkien Mee (面王福建面) has the typical two types of noodle stir-fried with prawns, shreds of pork belly meat, calamari, egg, spring onion and is topped with crispy fried pork lard, lime and sambal chilli. The savoury noodle dish is tasty with a nice wok hey flavour. A medium-size dish on a flat plate will look like a large-size portion.

The Salted Egg Calamari Hokkien Mee (咸蛋海鲜福建面) has Hokkien mee with deep-fried calamari rings in salted egg batter. When paired with salted egg calamari rings, the savoury Hokkien mee is cooked with lesser salt and is thus less salty — very thoughtful. The calamari rings are well-fried, can be easily cut using a spoon and no chewy texture. The flavour of salted egg is distinct and pairs well with the less-salty Hokkien mee. This dish is Mian Wang’s hot-seller too.

The Sambal Balacan Hokkien Mee (参巴福建面) is served with slices of pork belly meat, prawns and calamari stir-fried in sambal balacan and added to the usual savoury Hokkien mee. The mostly-meat pork belly is tender and similarly non-chewy calamari and fresh prawns. With both sambal balacan and the accompanying sambal chilli, the dish can pack a spicy punch, but is tasty and delicious. For small-size, the portion of the noodle seems to be slightly bigger.