home
starters
main course
dessert

 
 

 

"132" means good business in Cantonese. That's right! This is the guess of many for the use of these interesting numbers as their business brand.

However, the truth that lay behind "132" was ... the stall number at Siglap market! That was where they created a name for themselves and therefore it was retained as the auspicious business name as well as for sentimental value.

“132” mee pok kway teow was founded by Mr Chan Sek Inn who had push carted his mee pok from the age of 20, mastering his skill till late 2007. His wife had been peddling teochew noodles with her father since a young girl at Joo Chiat area.

Both passed down their skills to their 2nd son (Wing). Hence that explains why authentic teochew noodles are served at 132 mee pok kway teow till this day.

132 mee pok kway teow was founded in 1969 at a corner of the Siglap market. After the Siglap market was demolished in 1984, 132 mee pok kway teow moved to various locations around Siglap and is now settled at 53 Upper East Coast Rd.

For 4 decades, 132 mee pok kway teow, has continued captivating the hearts of many hardcore fans traveling from all corners of Singapore to savour their authentic teochew noodles.

In fact some Singaporeans residing overseas would freeze-pack huge quantities of 132 mee pok kway teow to satisfy their craving.

There is also a batch of Indonesians who always make a trip to have a bowl or two of 132 mee pok kway teow before proceeding to the airport to catch their transit flight.

Requesting for a last bite of 132 mee pok kway teow at death bed? 132 mee pok kway teow as offering for deceased fans? These are unusual but true encounters.

132 mee pok kway teow strives to preserve its authentic taste, freshness in ingredients and also its value for money. This has always been the philosophy that 132 mee pok kway teow shared since 1969.

 

The meepok man of the East Coast. He has been hawking in the area since 1970, setting up his first stall at the now-defunct Siglap market
Sunday Times 8Jan 2006

With fresh ingredients and meticulous preparations, former tock-tock man's savoury noodles draw hungry hordes.
Sunday Times 19May 96

A star attraction at the junction of East Coast Road and Jalan Tua Kong is the only hawker stall in Singapore that works a five-day week.
Sunday Times 3Oct 92

He sells them by the hundreds. Mr Chan serves about 500 bowls of dry and soup noodles a day.
WEEKENDeast 8Sep 89