However, taste-wise this was very different. The broth was stronger in the prawn umami but saltier also which tend to get jelak after a while. Somewhat we still preferred the cleaner, lighter and sweeter broth at the latter.
Still, all the 3 types of prawn ingredients were fresh and delicious in their own ways. This bowl of prawn noodles still delivered in terms of that intense prawn flavour in its broth.
Closer to the roots of Asian Kitchen, their Char Siew would still be recommended. Juicy with yummy caramelised charred edges.