Restaurant in Singapore, Singapore
Michelin-endorsed noodles under $10. Order dry.
Hui Wei Chilli Ban Mian at Geylang Bahru holds a 2025 Michelin Bib Gourmand for ribbon noodles made in-stall, served dry in house-made chilli sauce or in soup. At $ hawker pricing with a 4.3 Google rating, it is one of Singapore's most credentialed affordable bowls. Walk in, order the dry version, and skip the queue at peak hours.
If you have been to Hui Wei Chilli Ban Mian once and ordered the soup version, go back and order it dry. The dry preparation — ribbon noodles tossed in house-made chilli sauce, topped with minced meat, meatballs, a poached egg, and fried lard — is where this Geylang Bahru hawker stall earns its 2025 Michelin Bib Gourmand. At $ pricing, it is one of the most credentialed bowls you can eat in Singapore for under ten dollars.
Hui Wei operates from a hawker centre stall at 69 Geylang Bahru, #01-58. The physical setup is exactly what the price tier implies: open-air hawker seating, shared tables, and a counter where you watch the noodles being made in the stall itself. The ribbon noodles are produced on-site, which is the operational detail that separates this stall from competitors buying in their noodles. If the spatial experience matters to you , private room, air-conditioning, tableside service , this is not your venue. If a well-made bowl in an honest hawker setting is what you are after, the environment fits the food.
On the noodle choice: the default ribbon noodles are the reason to come, but the menu accommodates e-fu or ramen noodles as substitutes. For a returning visitor, the dry chilli preparation with ribbon noodles is the clearest expression of what the stall does well. The soup version is a legitimate option, but the chilli sauce is the differentiator.
Hawker centre seating means groups are accommodated the way all hawker centres accommodate groups , you find a table large enough and order individually. There is no booking system, no private dining arrangement, and no reserved seating. For a group meal with a Michelin-recognised anchor, this works well: the price point means everyone can eat for minimal outlay, and the stall's Bib Gourmand status gives the outing a credible talking point. It is not suited to celebrations that require a structured setting, but as a casual group lunch or dinner with a Singapore street food focus, it delivers. Solo diners are equally well served , a single bowl is a complete, filling meal and the hawker format has no minimum spend or awkward table dynamics.
No reservation is required or possible. Walk in, queue, order at the counter. Google review data (4.3 from 202 reviews) suggests consistent execution rather than viral-surge crowds, but Bib Gourmand recognition in 2025 will have increased foot traffic. Arriving outside peak lunch and dinner windows , before 12pm or after 2pm for lunch, before 6pm for dinner , is the practical move. Hours are not confirmed in available data, so check before making a special trip.
Against other Michelin-recognised noodle stalls in Singapore, Hui Wei holds its own on credential but faces real competition on profile. Hill Street Tai Hwa Pork Noodle carries a full Michelin star and longer-standing name recognition , if you are choosing between the two for a single hawker meal, Tai Hwa's bak chor mee is the higher-profile bowl, but Hui Wei's chilli ban mian is a less crowded queue. A Noodle Story is another Bib Gourmand noodle option with a different style , ramen-influenced Singapore noodles versus the ban mian tradition here. For prawn noodle alternatives, 545 Whampoa Prawn Noodles and Adam Rd Noo Cheng Big Prawn Noodle cover that category at comparable price points. If you are building a hawker itinerary rather than choosing one stall, 91 Fried Kway Teow Mee pairs well as a second stop covering a different noodle style.
For context on how Singapore's street food scene fits within the broader region, the same hawker-to-Michelin dynamic plays out in George Town with stalls like 888 Hokkien Mee and Ah Boy Koay Teow Th'ng, and in Thailand with operations like A Pong Mae Sunee in Phuket and Anuwat in Phang Nga. Hui Wei sits comfortably in this tier of recognised street food worth seeking out rather than stumbling upon.
| Detail | Hui Wei Chilli Ban Mian | Hill Street Tai Hwa | A Noodle Story |
|---|---|---|---|
| Price tier | $ | $ | $ |
| Michelin | Bib Gourmand 2025 | 1 Star | Bib Gourmand |
| Booking | Walk-in only | Walk-in only | Walk-in only |
| Setting | Hawker centre | Coffee shop | Hawker centre |
| Noodle style | Ban mian / ribbon | Bak chor mee | Singapore ramen |
For more Singapore dining, see our full Singapore restaurants guide. Planning a longer trip? Singapore hotels, bars, and experiences guides are also available.
| Venue | Price | Value |
|---|---|---|
| Hui Wei Chilli Ban Mian | $ | — |
| Zén | $$$$ | — |
| Jaan by Kirk Westaway | $$$ | — |
| Iggy's | $$$ | — |
| Summer Pavilion | $$ | — |
| Waku Ghin | $$$$ | — |
Comparing your options in Singapore for this tier.
Yes, and it is probably the format where it works best. Hawker centre stools at 69 Geylang Bahru are individual by design, the menu is a single-person bowl, and the Michelin Bib Gourmand credential means you are eating something recognised on your own terms without needing a group to justify the trip.
At the $ price tier, it is straightforwardly worth it. The 2025 Michelin Bib Gourmand is awarded specifically to places offering good cooking at low prices, and Hui Wei qualifies on both counts. Order the dry version with ribbon noodles — that is the bowl that earns the credential.
Whatever you are already wearing. This is an open-air hawker centre stall at Geylang Bahru. There is no dress expectation beyond being comfortable in Singapore heat. Leave the collared shirt for somewhere that charges more than $ per bowl.
The signature preparation includes minced meat, meatballs, poached egg, and fried lard, so the default bowl is not vegetarian or pork-free. The stall does offer noodle alternatives (e-fu or ramen in place of ribbon noodles), but specific dietary accommodation is not documented in the venue data. Ask at the counter.
For Michelin-recognised noodle stalls, Hill Street Tai Hwa Pork Noodle (Michelin star) is the obvious peer if you want a higher-credential comparison, though it costs more and queues run longer. If you want another Bib Gourmand ban mian in a hawker setting, the category has several options across the island, but Hui Wei's house-made ribbon noodles and dry chilli preparation are a specific draw.
Not in a conventional sense. There is no table service, no ambience beyond the hawker centre, and no booking mechanism. If your occasion is 'eating a Michelin-recognised bowl of noodles with someone who appreciates that', it works. For a celebration that requires atmosphere or a set experience, look elsewhere.
There is no tasting menu. Hui Wei is a hawker stall with a focused noodle menu: soup or dry, with a choice of ribbon, e-fu, or ramen noodles. The decision is simpler — order the dry chilli version with ribbon noodles, which is the preparation the Bib Gourmand is built around.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
