354 Joo Chiat Road
Mellvin Coffee Shop
Singapore 427600

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Tuesday:
Closed

Wednesday:
07:30am - 02:00pm

Thursday:
07:30am - 02:00pm

Friday:
07:30am - 02:00pm

Saturday:
07:30am - 02:00pm

Sunday:
07:30am - 02:00pm

Monday:
07:30am - 02:00pm

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Reviews

From the Burpple community

Finally tried Da Dong prawn noodles 🦐 which has been raved by many foodies like @veronicaphua 😂 I got the dry version as you get the best of both worlds - chilli mix🌶 and the rich pork prawn broth 🐷❤️ overall, I would say the broth is definitely with the hype 👍 💯 the soup is packed with unami rich thick aroma of the prawn base yet still relatively clear and not overly starchy🤤 when paired with the chilli tossed noodles - the spice goes well with the smooth thickly flavored broth - Abit like eating tsukemen🍜 ! I do have to say the price is bit steep for the quantity ( no soup refill sad🥺) but worth a visit and well deserved praises for the soup✌️

Late to the game but finally tried the infamous Da Dong Prawn Noodles.

Is it worth the hype? Definitely so. My yellow noodles were toothsome, coated with a luscious chili paste and topped with delicious lard.

The broth, though not refillable, was special. It tastes rich without being intense and overwhelming, unlike other places.

I had the prawn and pork rib noodles (S$5/8/10). The pork ribs easily fall off the bone, and the prawns were already peeled but not compromised in flavour. Shiok!

While price tag is on the steeper side but the prawn noodles here is good. Springy noodles, fresh prawns; thought the broth is quite well balanced with a slight sweetness to it!

1 Like

Big prawn noodle ($13/15/20)
Prawn noodle ($8)
Pork rib prawn noodle ($8)
⭐️ 4.5/5 ⭐️
🍴 First time trying this and we think it has taken the spot of among our favourite prawn noodles! The star was definitely the rich and flavourful prawn broth that had a creaminess probably from the long simmering of pork bones. Their signature big prawn noodle came with 3 giant prawns, kangkong, and beansprouts and differed from the prawn noodle (that comes with small prawns) in having a slightly richer prawn flavour given the infusion of the big prawns in the broth. We also enjoyed the pork rib version as the ribs had tender meat that easily fell off the bone. We went with beehoon mee and enjoyed the mix with their yellow mee being one of the better textures around - chewy and springy - and the beehoon nicely soaking up the broth. There was a much larger mee:beehoon portion though and we would have preferred for slightly more beehoon 😅. Already looking for a return visit and to trying out their dry version as well
⚠️ Be prepared to wait for this popular #prawnnoodle in the East. We went at noon on a weekday and waited 35 mins.
📍Da Dong Prawn Noodle, 354 Joo Chiat Rd, Singapore 427600

Insta: cafehoppingkids

I got my fix with liver added this time because I was told it’s especially good for those who’ve recently recovered from Dengue. Not that I need any prompting since I already love how young hawker Watson is a master at cooking liver. Every piece tastes really clean and practically melts in the mouth.
If you are a lover of liver, you need to add it to your prawn noodles too.

4 Likes

But I am thrilled to announce, Circuit Breaker or not, there is NO COMPROMISE to the taste of Da Dong Prawn Noodles.
If you order the soup version, they pack their famously concentrated-with-rich-umami-goodness broth separate from everything else. Therefore, if you’re not having it immediately, you can warm up the broth before pouring it on without affecting the al dente-ness of the noodles or overcooking the prawns. We didn’t have to since it‘s only a short drive home.
As for the dry version, it is also epic shiokness once you splash on a tiny amount of the robust soup and give the noodles and savoury housemade sambal a proper toss.
My standard order is the $10 portion with prawn and pork rib and I recommend you just zero in on that. There’s a generous portion of noodles (I go for a mix of yellow mee and thick beehoon) and comes with large prawns that have been peeled and halved lengthwise as well as a few pieces of flavourfully-simmered, tender pork ribs. Sometimes, if I want to take things up a notch, I add on pig’s intestines or liver. They do both very well.

1 Like
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