The modern aesthetic of this stall under Food Folks proved to be appealing, especially with the named Michelin chef behind the concept of this prawn noodle stall. A striking difference here is that the prawn noodles here are served with a side of fried pork ribs and 2 prawns on the side. The thing is, I don’t understand why. The classic prawn noodle seems to be made better with prawns - shelled or unshelled in the broth, and with spare ribs doused in its soup. While I applaud the attempt at innovation, it just didn’t work out so well for locals looking for a good ol’ prawn noodle meal. This is coupled with the fact that the prawn and pork ribs tasted nothing special. To the supposed main star of the meal - the soup. All I can say is that I’ve easily had better. It did not give a prawn sweetness or flavour I was expecting, and in fact, was pretty diluted in my opinion. While I must say that this was a decent bowl of prawn noodles that I can find in any regular Coffeeshop, I felt doubly disappointed because of the marketing of the shop and the potential it could possibly have. Also, really not your usual price point for prawn noodles in Singapore.

Rate:🌟🌟