Come Daily Fried Hokkien Prawn Mee

Come Daily Fried Hokkien Prawn Mee is a hawker stall at Toa Payoh West Market & Food Centre, in the Toa Payoh housing estate. It also goes by its Chinese name, Tian Tian Lai, which means "come every day". The stall makes just one dish: fried Hokkien prawn noodles.

Its story goes back to 1968. Jason Ng now works the stall with his father, Steven Ng, who inherited it from his own father close to 50 years ago. Come Daily is listed in the MICHELIN Guide Singapore 2026, and food writers often name it among the best plates of Hokkien mee in the city.

What to order

With only one item on the menu, the only choice is the size. Plates come in three sizes, and you can pay a little more for extra toppings.

This is the wet style of Hokkien mee. Yellow egg noodles and thick rice vermicelli, or bee hoon, are fried with egg and then cooked in a rich seafood stock. The noodles soak up the broth and stay moist, almost saucy. Prawns and squid go in too, and crisp fried pork lard is scattered over the top.

Each plate comes with sambal chilli on the side. Mix it in a little at a time, as it adds heat as well as flavour. Unlike some other versions in Singapore, this one has no pork belly.

New to the dish? It belongs to the same family of wok-fried noodles as char kway teow. Our guide to what char kway teow is explains how these hawker noodles are cooked.

The setting

Toa Payoh West Market & Food Centre is a neighbourhood hawker centre at Block 127, Lorong 1 Toa Payoh. Come Daily is upstairs, at unit #02-27. Seats are at shared tables, and there is no table service.

The stall is a favourite with people who live nearby, so a visit is a good look at daily life away from the tourist areas. Our guide to the Singapore heartlands explains what these estates are like.

Good to know before you go

• Queues: waits of half an hour to an hour are common at busy times.
• Call ahead: phoning the stall to order before you arrive can cut the wait.
• Timing: this is a breakfast and lunch stall, and it does not open every day. Check before you make a special trip.
• Dietary note: the dish contains pork lard and seafood.
• First visit: read our tips on how to order at hawker stalls and how to chope a seat.

Nearby

Toa Payoh has plenty more to eat. Creamier is a short walk along Lorong 1 for ice cream and waffles. Chef Kang's Noodle House at Jackson Square serves wanton mee. The Lian Shan Shuang Lin Monastery, a large Buddhist temple, is also in Toa Payoh.

Browse more hawker favourites or all places to eat in Balestier and Toa Payoh.