Hong Heng Fried Sotong Prawn Mee is a popular eatery located in the Tiong Bahru neighborhood of Singapore. The hawker stall has been serving up delicious and flavorful dishes for more than 30 years, making it a go-to spot for locals and tourists alike.

The highlight of Hong Heng Fried Sotong Prawn Mee is their signature dish, the Fried Sotong Prawn Mee. This dish is a fusion of Hokkien mee and fried squid, resulting in a flavorful and satisfying meal. The dish is served with a generous amount of squid and prawns, along with crispy pork lard and a spicy sambal sauce. The noodles are cooked to perfection, and the dish is packed with umami flavors that keep customers coming back for more.

Here are some reviews of Hong Heng Fried Sotong Prawn Mee :

1. “The Fried Sotong Prawn Mee at Hong Heng is absolutely delicious! The noodles are cooked perfectly and the squid and prawns are so fresh. The sambal sauce adds just the right amount of spiciness to the dish. I highly recommend this place!” – Emily T., Yelp
2. “I visited Hong Heng during my trip to Singapore and it did not disappoint. The Fried Sotong Prawn Mee is a must-try, but I also enjoyed the char kway teow. The portions are generous and the prices are very reasonable. I will definitely be back!” – Sarah L., TripAdvisor
3. “Hong Heng is the best place for Hokkien mee in Singapore. The noodles are perfectly cooked and the squid and prawns are always fresh. The restaurant has a great vibe and the staff is always friendly. Highly recommended!” – John S., Google Reviews
4. “This place is a hidden gem in Tiong Bahru. The Fried Sotong Prawn Mee is amazing and the prices are very reasonable. The restaurant can get crowded during peak hours, but it’s definitely worth the wait. I’ll be back for sure!” – Karen W., OpenRice
5. “I’ve been coming to Hong Heng for years and it never disappoints. The Fried Sotong Prawn Mee is still the best in town, and I also enjoy their chicken rice and fried rice. The staff is always welcoming and the service is great. Highly recommended!” – Peter T., Burpple