Nestled in the heart of the Kallang area, Afandi Hawa & Family is located within Haig Market and Food Centre along a row of Muslim food stalls. The stall (#01 -21) is run by second-generation owner Ahmad, who took the reins from his father who passed the business down to him. Afandi Ahmad first founded it at the old Paya Lebar Airport in 1967, after which his son took over in 2008. Among their diverse array of dishes, one stands out as a true crowd-pleaser – the beloved Mee Rebus, which many patrons would consider to be one of the contenders for best mee rebus in Singapore.

Priced at S$3, their Mee Rebus consists of yellow mee, boiled egg, beansprouts, and tau kwa, generously coated with their distinctive sauce. The dish is garnished with spring onions, green chili, fried shallots, lime, and coriander. A quick glance at the plate hinted at the sauce's richness, fueling my anticipation.

What sets Afandi Hawa & Family's Mee Rebus apart is their sauce, arguably the most important aspect of the dish. Their signature gravy is formulated from fresh produce bought from the wet market every morning, including unique ingredients like flower crab, shrimp, and mutton. The blend of these elements, along with sweet potato puree, gives the sauce its distinctive rich flavour, perfectly balanced with sweet and savoury. The sauce derived its sweetness and a subtle brininess from the inclusion of shrimp and flower crab. The sweet potato puree was employed to both enhance thickness and introduce a gritty texture that complemented the noodles harmoniously.

The noodles were tender while retaining a satisfying firmness, with the characteristic alkaline flavor that comes with yellow noodles. The texture allowed me to envelop each strand with the luxurious gravy and savor both elements concurrently.

Accompanying the Mee Rebus are an assortment of garnishes that allow you to customize each bite according to your preferences. A squeeze of lime imparts a burst of tangy freshness, cutting through the richness of the gravy. Chopped cilantro and fried shallots provide a delightful crunch, adding depth to every spoonful. For those who seek an extra kick, an addition of green chili infuses the dish with a satisfying sour heat, cutting through the richness of the gravy. The boiled egg and of tau kwa introduced added textures to the dish, effectively balancing out the richness of the gravy.

In addition to their Mee Rebus, Afandi Hawa & Family has gained recognition for their Mee Soto (S$3), Gado-Gado (S$3), and other offerings. A tip shared by the stall's frequent patrons is to complement your Mee Rebus with a Begedil (S$0.50), which serves as a perfect companion to mop up any remaining gravy once you've finished enjoying the main ingredients.

Upon concluding my meal at approximately 6pm, I observed that a substantial queue had formed outside the stall of Afandi Hawa & Family. This noteworthy line-up is a testament to the authenticity of their cuisine. While many of the components utilized are fairly traditional, they've truly excelled in perfecting the gravy. This distinct touch, arguably the most pivotal element in mee rebus, sets their rendition apart.

If you’re planning to visit, do note the following opening hours: 10.30am - 8pm (closed on Wednesday). Happy feasting!

Image credit: https://sethlui.com/afandi-hawa-family-mee-rebus-singapore/

*Disclaimer: This article was originally written by Dawn Yeo and is reposted here with explicit permission from the author.