Man drives back to KL with 30 packs of Hokkien mee from famous Yishun 618 stall
Poong Qi Tao
TNP
Feb 10, 2025
Facebook user Bosco Cheung, who apparently lived abroad for 10 years and now resides in Malaysia, wasn't about to leave Singapore without his favourite comfort food.
So, he took it to the next level - buying, vacuum-sealing and freezing 30 packs of Hokkien mee from 618 Hokkien Mee in Yishun.
When the Hokkien mee seller asked if he was buying all that noodles for his friend, Mr Cheung replied simply: "Nope, just me."
He drove all the way to Kuala Lumpur, with the 30 servings of Hokkien mee safely tucked into his vehicle.
Curious netizens wanted to know how he pulled it off without the noodles going bad.
The man explained in a Facebook post that he let the food cool to room temperature, vacuum-sealed it to remove all air and froze the packets.
When ready, he just drove across the border to KL with his stash.
And when some people raised concerns about customs, he reassured them: "No issues, drove straight across."
The online reactions were a mix of surprise and amusement.
Some joked the noodles would end up as "soggy mee", while others shared their own stories of freezing dishes like wonton mee and fishball noodles.
The Singapore version of Hokkien Mee is a stir-fried noodle dish made with a combination of egg noodles and rice noodles, typically cooked with prawns, squid and pork. It's usually served with a side of sambal and calamansi for a squeeze of tang.
As for Hokkien mee in Malaysia, there are several distinct regional variations, each with its unique flavour profile.
The KL Hokkien mee, known for its rich, dark soy sauce-based stir-fried noodles, features thick, chewy egg noodles stir-fried with pork, prawns, squid and vegetables. The savoury depth of the sauce is complemented by crispy pork lard, making it a favourite in the Klang Valley region.
The Penang Hokkien mee is a spicy prawn noodle soup that combines yellow noodles with a flavourful broth made from prawns and pork bones. The soup-based dish is lighter than the stir-fried version and is garnished with slices of prawn, boiled eggs and kangkung.
