The Ding Ji brand is a household name in Singapore, with a chain of over 50 stalls located in coffee shops islandwide.

Ding Ji’s specialty is its Teochew-style noodle dishes; cooked to order with the customer’s choice of noodles, condiments and other toppings. Popular variations include bak chor mee (noodles with minced pork and mushrooms) and fishball noodles, typically cooked with flat or thin yellow egg noodles (colloquially referred to as mee pok and mee kia). Ding Ji is also well-known for its immensely popular fish maw soup and laksa.