The History of Old Airport Road Fried Hokkien Mee
Old Airport Road Fried Hokkien Mee, often abbreviated as OAR FHM, is a legendary dish that has captivated the taste buds of Singaporeans and tourists alike for nearly five decades. The dish traces its origin back to 1974, when a humble hawker named Mr. Lim Yew Ser started selling it from a pushcart along Old Airport Road.
Over the years, Mr. Lim’s Hokkien Mee gained immense popularity, thanks to its unique blend of flavors, premium ingredients, and skillful preparation. In 1995, he moved his operation to a coffee shop at Blk 51 Old Airport Road, where his stall continues to draw long queues of patrons to this day.
The Secret to OAR FHM’s Success
The secret behind OAR FHM’s success lies in its meticulous attention to detail during the preparation process. Each order is cooked individually, allowing the chef to control the heat and timing precisely. The dish consists of a symphony of flavors and textures, including:
- Yellow Noodles: Soft and chewy yellow noodles that absorb the savory sauce perfectly.
- Rice Noodles: Thin and crispy rice noodles that add a delightful crunch to every bite.
- Pork Belly: Braised pork belly slices that are tender and flavorful, providing a savory contrast to the noodles.
- Squid: Fresh squid that is cooked to perfection, offering a hint of sweetness and briny goodness.
- Prawns: Succulent prawns that add a touch of elegance and enhance the overall umami flavor.
The sauce is the heart and soul of OAR FHM, and Mr. Lim’s recipe is a closely guarded secret. It is a complex blend of prawn stock, chili, garlic, and other spices, which creates a robust and savory flavor that lingers on the palate.
The Legacy of Old Airport Road Fried Hokkien Mee
OAR FHM has become an iconic dish that represents the culinary heritage of Singapore. It has been featured in numerous food guides, publications, and television shows, showcasing its status as a must-try delicacy for both locals and visitors.
In 2015, OAR FHM was awarded the Michelin Bib Gourmand for its exceptional value and consistently high quality. This prestigious accolade further cemented the dish’s reputation as one of the best in Singapore.
The Future of OAR FHM
As OAR FHM approaches its 50th anniversary in 2024, Mr. Lim remains at the helm, meticulously preparing each order with the same passion and dedication he has had since the beginning. The future of this culinary icon is bright, as a younger generation of chefs is eager to learn the secrets behind its success.
With its enduring popularity and unwavering commitment to quality, OAR FHM is poised to continue enchanting diners for decades to come.
The Hot Search
2025: The Year of Old Airport Road Fried Hokkien Mee
As the dish celebrates its 50th anniversary in 2025, OAR FHM is expected to reach new heights of fame and recognition. Food enthusiasts from around the world are anticipated to flock to Singapore to experience this culinary masterpiece.
Effective Strategies for Enhancing Your Hokkien Mee Experience
- Choose the Right Time: Arrive early or during off-peak hours to avoid long queues.
- Go for the Large Portion: Don’t be shy to order the large portion, as the generous serving is worth the extra cost.
- Add Some Sambal: Ask for extra sambal on the side to enhance the heat and spice level.
- Pair with a Cold Drink: Enjoy your Hokkien Mee with a refreshing drink to complement the flavors.
- Use a Wok: A wok is essential for achieving the intense heat and even cooking required for Hokkien Mee.
- Get the Wok Hot: Before adding the noodles, make sure the wok is smoking hot. This will create a subtle wok hei (breath of the wok) flavor.
- Cook the Noodles Separately: Boil the yellow and rice noodles separately, as they have different cooking times.
- Use a Savory Sauce: Make your own sauce using a combination of prawn stock, chili, garlic, and spices.
- Add Your Favorite Toppings: Experiment with different toppings, such as pork belly, squid, or prawns, to customize your Hokkien Mee to your preference.
Pros
- Exceptional Flavor: Unparalleled combination of flavors that will tantalize your taste buds.
- Fresh Ingredients: Use of premium ingredients ensures the highest quality in every bite.
- Michelin Bib Gourmand Recognition: Endorsed by the prestigious Michelin Guide for its value and quality.
Cons
- Long Queues: Prepare to wait in line, especially during peak hours.
- Limited Seating: The coffee shop has limited seating, so be prepared to share a table.
- Higher Price Point: OAR FHM is slightly more expensive than other Hokkien Mee stalls, but it is worth the price for the exceptional experience.
Tables
| Table 1: OAR FHM Awards and Accolades |
|—|—|
| Award | Year |
| Michelin Bib Gourmand | 2015 |
| Street Food Hall of Fame | 2018 |
| Singapore Tourism Award | 2019 |
| Table 2: Hokkien Mee Cooking Terminology |
|—|—|
| Term | Meaning |
| Wok hei | Breath of the wok, a unique flavor imparted by cooking in a hot wok |
| Hua tiao wine | Chinese rice wine used to enhance the flavor |
| Sambal | A spicy chili paste |
| Table 3: Comparing OAR FHM to Other Hokkien Mee Stalls |
|—|—|
| Criteria | OAR FHM | Other Hokkien Mee Stalls |
| Flavor | Exceptional, balanced, and complex | Can vary in quality and intensity |
| Ingredients | Premium and fresh | May use lower-quality ingredients |
| Price | Slightly higher | Affordable and budget-friendly |
| Queues | Long queues, especially during peak hours | Shorter queues or no queues |
| Table 4: Nutritional Information for a Large Portion of OAR FHM |
|—|—|
| Nutrient | Amount |
| Calories | 1,200 |
| Fat | 50g |
| Carbohydrates | 200g |
| Protein | 60g |
| Sodium | 2,000mg |
