Thye Hong - Food Republic

I came with my mother to have lunch here after appointment with her chiropractor. We decided to share a plate of fried hokkien noodle. The noodle fried till very tasty with fresh squids and prawns. The chilli mixed in and also squeezed the lime to add more flavor. The texture was quite moist and not too soft. The noodle was quite a lot to share with my mother. Recommended. …Read More

Okay, I admit that I have never eaten Prawn Noodle before and this is my first time trying it! It's probably because most of the time, I see people eating it with lots of chili which is why I avoid it. Same goes for mee siam, satay beehon, laksa, and other local hawker food which I have never ever tasted before in my whole life! Anyway, the prawns here are not that fresh so I only ended up eating only one of them and throwing away the rest. The noodles and sauce was quite tasty and the texture was very slippery. Would I eat it again? I don't think so.. It's basically just all noodles and no meat.…Read More

There is always a long queue at Thye Hong for their Fried Prawn Mee as they always prepared it in batches. I was luckily as they just completed cooking when I joined the queue, so it was quite fast as they scooped mee after mee for each customer. I ordered the smallest portion that cost $5.20.As usual, my Fried Prawn Mee smelt and tasted nice. However I felt it could have been better if they use fresher prawns as those I ate weren't that fresh. Also, my portion contained re-cooked mee. Some portion of my mee were already black in colour due to over-cooking, evident that they re-use the previous portion share that's remaining and add some new mee to cook for a new wok. Slightly disappointed but still I like the way my Fried Prawn Mee is cooked.…Read More

This stall has been one of the icon of Food Republic at Wisma, you can easily tell this stall from the straw hat that most of the workers wear, a signature identity. I ordered the small plate which cost $5.20. The usual style of preparation is with quantity, so be prepared to wait if they start cooking a new batch. When almost done, the noodles are scooped into a plastic mug then poured to your serving tray. Some stalls do it differently whereby they still cook as a big wok but ingredients are added separately to both prevent overcooking and ensuring amount given, not the case here. The ingredients are portioned on a approximate basis except for the prawns. Served on a dried leave, not sure what leave but it seems like a processed wood paper though, presentation wise its definitely appealing, with its huge plate and red sambal chilli as a color contrast. After photo taking when i was trying to mix my noodle well, i realized the leave holder actually gets in the way so i removed it. The hokkien mee is cooked using yellow mee and chu mee fen. Ingredients include pork lard, 3 prawns, egg and green onion. Its semi wet so you get lots of gravy to go along. The standard is pretty much maintained as its used to be but this time its not enough to make me want to travel all the way here just to eat again. But to order hokkien mee from this stall is quite a safe bet for a good eat.…Read More

The place is supposedly famous for it's hokkien mee but I'm not a fan of it so I decided to try the char kway teow (without cockles since I dont't eat them). After ordering, I had to wait for 10-15 minutes for the char kway teow because they cook it in batches.I found the char kway teow a tad too oily, and the chilli wasn't spicy enough. The portion was just nice for me, since it was greasy and I would not have been able to finish had it been a larger portion.…Read More

Recently, my distant relatives from Malaysia came over to visit my family, as well as to take the opportunity to tour around our little island. Being their "tour guide" for the entire trip, food - especially traditional Singapore cuisine is something not to be missed on the itinerary. The first places that come to mind for good, yet affordable food are hawker centres and food courts, such as Food Republic - an upscale food court by Bread Talk, which offers popular international cuisine.Besides the usual scrumptious foodfare like Hainan chicken rice, laksa, satay, roti prata (and the list goes indefinitely), Singapore's version of Hokkien Mee, or prawn noodles is also a must-try for any tourists, and the straw-hat chefs at Thye Hong Hokkien Mee definitely know how to whip out a plate of oh-so-good Hokkien Mee, set upon a dried banana leaf.The white/yellow-paired noodles were nicely cooked, being just al dente with the right firmness and texture, and is drenched in plenty of flavourful stock, which makes licking the plate so irresistable. It is then topped up with fresh juicy prawns and squid, as well as the usual add-ons of lime juice and homemade chilli. Prior to online research, most diners had mixed reactions towards the chilli, some complained that it does not pair with the noodles, some complained that it is not spicy enough, but for me, I thought that it was alright - nothing to be make a fuss about.What amaze me the most is the chef's ability to cook a big wok's amount of Hokkien Mee (S$4/6/8). It is definitely not simple to control the quality especially at such huge portions, but I'd say that they did it quite well (although the last plate of the batch might be softer.) Therefore, if you missed the batch, you would have to wait up to 15 minutes. But again, peak hours might be an ideal time to visit Thye Hong to ensure that there is a fresh batch of piping hot noodles every time.…Read More

Thye Hong always has a long queue during peak hour lunchtime but seeing not many people in the queue today I decided to try out their Char Kway Teow ($4.50). After making my order, I still had to wait 10 - 15 min for the chefs to cook the Char Kway Teow. It seems that they cook it in batches at a time, so you have a lot of people standing around waiting for the same batch. I'm not much of a Char Kway Teow fan, but the one here is quite good - especially the dark sweet sauce that they use. It also came with a good portion of cockles, which I don't eat.…Read More

Dinner after movie at Wisma Atria Food Republic today evening. We order the famous hokkien prawn noodle there. It is my personal favorite and one of the best fried prawn noodles i have ever eaten. It cost us SGD 4.80 for the small plate. It is kinda of steep for prawn noodles but judging for its location, it is quite ok. and the taste has never disappoint me. Please try it!!!!!!!!!…Read More

Can't really go wrong with this hokkien mee. It may not be the best in Singapore, but it's probably the best you can get in a food court.The whole package with air-con and the big glass cooking display is worth the money. One of my top eats in wisma. This is one of the few stalls I'd return time and again when I eat at Food Republic). There is just something different with the way they fry their Hokkien Mee. Apparently, fresh prawn stock is used in the frying of the Hokkien Mee. After enduring the long queue (the queue is always there), we got our medium serve of Fried Hokkien Mee. I have to say they are usually rather consistent, but this time round, it was a little too wet for my likings. However when I go in the evening, there isn’t any queue. …Read More

WIth the long queues, one would have thought that this would have been worthwhile the 15 minutes of my time. I must say that the hokkien mee does indeed smell extremely good. In a matter of fact, the wok fried dish is extremely fragrant.The noodles were cooked nicely, along with the piping hot sauce.The chilli paste is good as well, a little spicy but yet sweet enough to blend with the dish.Sad to say, the miss in this dish goes to the prawns. I wondered where all the fresh prawns went?…Read More

Located at the Food Republic of Wisma Atria, this hawker stall always has the longest queue snaking and folded back upon itself but it is well worth the wait! Fresh steaming hot plates of delicious hokkien mee are served up by the loads to the hungry masses. The taste is is just full of savoriness and it is really all about the sauce as there are little ingredients, just the odd prawn or squid ring. Besides hokkien mee, Thye Hong also serves up a great plate of oyster omelette. Very crunchy and full of that egg-oyster taste.…Read More