64 Loyang Way
Loyang Way Food Village
Singapore 508754

(open in Google Maps)

Sunday:
Closed

Monday:
06:30am - 03:00pm

Tuesday:
06:30am - 03:00pm

Wednesday:
06:30am - 03:00pm

Thursday:
06:30am - 03:00pm

Friday:
06:30am - 03:00pm

Saturday:
06:30am - 02:00pm

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Reviews

From the Burpple community

• Big Prawn Noodles, Dry ($5)
I decided to try on the dry version and was given an additional big bowl of soup. The noodles is topped with crispy pork lard and fried shallots. I would recommend to request for more chili in the dry noodles as it really adds much more flavors.

• Pork Rib Prawn Noodles, Soup ($5)
The pork ribs is tender within expectation. The soup is very luscious. It spots a bright orange hue and the soup is full of umami.

1 Like

Despite being located on the secluded eastern Singapore, this stall has a long queue on weekends. The broth was rich and intense but I didn't finish every drop of it. Prawns were fresh too.

The soup is robust and bursting with oomph, the ingredients were fresh, the bowl was plated with care by the three young men manning the stall.
They are opened 7am to 3pm Monday to Saturday, but by 1pm, the big prawns were already out, so go early!

Queued about 30 mins on a Saturday morning for this. We ordered a dry and a soup version.

The broth was so flavourful - full of umami and sweetness of the prawns and pork bones. Soup also went well with the shallots. Every sip was delightful and I didn't even feel thirsty after the meal. Definitely quality prawn noodles to satisfy my cravings!

Weirdly, the soup accompanying the dry noodles was thicker and richer than the soup version and it tasted slightly better.

I think the only difference between the $5 and $7 version is the number of prawns added. Definitely worth the wait and will return!

1 Like

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Located deep within the Loyang industrial area, this popular stall only opens for breakfast and lunch, yet still manages to attract a near constant queue; waiting times are between 15 - 45 minutes!.
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Opened in June 2017 by former Tunglok chef Dixon Fong, the secret of each delicious bowl is the painstaking receipe behind it.
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Whole shell-on prawns are roasted, then blended and simmered in a ramen pork bone stock, along with garlic, rock sugar, fried shallots, and hae bi / dried shrimp. Each sip of the rich soup / broth has a robust savoury sweet meaty flavour of pork and prawns.
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Each strand of egg noodles (dry version) is coated in a slick house made sambal; deeply savoury with a light spicy note. Completed with crunchy bean sprouts, fragrant fried shallots; I added a soft-boiled egg.
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The pork ribs are so tender, with equal parts fat and lean. These savoury meaty morsels slide easily off the bone.
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As for the big prawns, these are butterfly-cut and served with the heads on. So fresh, with a juicy sweet meaty bite. Easily peeled away from the shell.
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Fantastic. Seriously a must-try.
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The Art Of Big Prawn Noodles
64 Loyang Way
Singapore 508754
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Mon - Fri: 6:30am - 3pm
Sat: 6:30am - 2pm
Closed Sun

The yellow noodles and kway teow were complemented by the chilli, and chilli oil which coated every strand of noodles. Bits of crispy pork lard were also tossed in it to elevate the flavours. 

Read more: https://www.misstamchiak.com/big-prawn-noodles/

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