炒虾面
炒粿条
牛肉炒条
蚝煎
炒大虾面
新加坡海鲜炒理条
槟城炒粿条
打包
Thye Hong Fried Prawn Noodles shop front with customers ordering.
A receipt from Thye Hong showing a Char Kway Teow order and payment details.
A plate of stir-fried noodles with chopsticks and a dollop of chili paste.
A plate of delicious stir-fried noodles with bean sprouts and sauce, served in a unique leaf-shaped container.
A plate of delicious stir-fried noodles with bean sprouts and chili sauce, served with chopsticks and cutlery.
A plate of savory fried carrot cake with chopped scallions and chili sauce.
Thye Hong Fried Prawn Noodles shop front with a chef cooking and menu displays.
A plate of delicious Char Kway Teow with chili and lime, served with chopsticks.
Interior view of Thye Hong restaurant with customers ordering food.
A chef cooks noodles in a wok, with steam rising from the pan.
A chef is cooking scrambled eggs in a wok at Thye Hong.
A plastic bag containing food, with people and shop displays in the background.
A plate of fried radish cake and omelette served with chopped scallions.
A plate of delicious Char Kway Teow with prawns and bean sprouts.
Signage for Thye Hong Prawn Noodles, highlighting over 45 years of history and menu prices.
A close-up of a plate of Hokkien Mee with prawns, squid, and chili paste.
A tray of natural leaf bowls with lime and chili sauce in the background.
A plate of delicious Hokkien Mee with prawns, squid, and chili paste.
A plate of Hokkien Mee with prawns, squid, and chili paste, served with a spoon.
The Thye Hong shop sign displays 'Fried Prawn Noodles' in English and Chinese.
A plate of Hokkien Mee with prawns, squid rings, and chili paste.
A plate of stir-fried noodles with bean sprouts and egg, served with a fork and spoon.
A close-up of a delicious plate of Char Kway Teow with prawns and chili paste.
A plate of oyster omelette with a side of chili sauce and cutlery.
A plate of delicious stir-fried noodles with bean sprouts and a piece of meat.
A menu for Thye Hong Prawn Noodles featuring various noodle and oyster omelette dishes.
A menu for Thye Hong Singapore Fried Prawn Noodles with various noodle and fried dishes.
A close-up of a delicious bowl of noodles with shrimp and chili paste.
A menu board for Thye Hong restaurant featuring various noodle and seafood dishes with prices.
A close-up of a delicious prawn noodle dish with fresh ingredients.
A menu board displaying various noodle and oyster omelette dishes with prices and images.
Based on 15 reviews
Out of 2294 shops
Not enough ratings
CT liaw
Introduce by friend else you won't know this stall sell Fried Oyster Omelette. The Fried Oyster Omelette quite special as it is dry type and nice. But the service is not good, i think some of the public already have the feedback here, not to mention too much.
Lingual Tan
Doesn’t taste as good as it looks. I do not recommend ordering the Char Kway Teow at all, you’re better off with prawn noodles which is what they are known for. I ordered extra cockles to go with my char kway teow for extra $3, total dish costs me $10.20, totally not worth it. The cockles were tiny, not fresh and had a weird taste to it. I didn’t finish it as I didn’t want to waste my calories on it. Lesson learnt: don’t be taken in by appearances.
Ernest Chiow
Ordered seafood char kway teow from Ion outlet. Taste was mediocre, very little ingredients. Three pathetic prawns and can count only two thin slices of sotong. Horribly overpriced.
Nick nick
This stall at 313 is an absolute disgrace to the “50 years of history” they claim. This is, without a doubt, the worst and most subpar Hokkien prawn mee I have ever had. There is zero effort in cooking—the chef simply dumps broth into the wok, gives the noodles a few careless tosses, and serves it up. There’s no wok hei, no depth of flavor, and certainly no authenticity. The prawns are not fresh, the chili is bland, and the entire dish feels like a lazy, money-grabbing attempt rather than a true representation of Hokkien mee. Even one star is too generous. Absolutely not recommended!
Joan T
By far the worst hokkien mee I’ve had. Only order if you’re interested in how the stock tastes. Ingredients were basically put into the wok and briefly heated in stock, then served. The dish was nowhere near fried or stir fried. Ingredients were not fresh and noodles were about as cooked as they were out the bag they arrived in. But if crunchy beansprouts in less than lukewarm stock broth is your thing, this is the place to visit.
Ly Lê
My kids love it. I really enjoyed the carrot cake despite there is no orange of the carrot can be found
