(Media Tasting) I first tried #oneprawnnoodle more than two years ago when it was a hawker stall located in Golden Mile Food Centre. Even back then, professionally trained, Chef Gwyneth’s vibrant orange-coloured broth was striking in its silkiness and lobster bisque-like intensity. Fast forward to the present and her business has leveled up in style. Going by a slightly different name - @oneprawnnco, it has expanded into a spacious standalone corner shop at 458 Macpherson Road, boasting restaurant-standard equipment to handle the huge volume of prawns needed for her signature broth.
I took my parents along to try #OnePrawnCo’s new expanded menu last Tuesday on their official opening. However, it seems that they’d been packing in the crowd since mid January when Gwyneth and her team had done a soft opening to tweak and improve their food and operations.
Anyway, if you enjoy “gao gao” (very thick) prawn broth, you will find great satisfaction in their food. A number of permutations for their noodles are offered, ranging from $14 to $30 per serving. If you like things simple, go for the prawns-only version but if you live life with a “more is more” belief, the priciest “Five Fortune Jumbo Prawns Claypot” has your name on it. Portions are generous so small eaters, you may want to consider sharing. Regardless of which option you pick, all the “liao” (ingredients) will be cooked in their crustacean-rich broth (a combo inspired by Penang prawn noodles and Japanese ramen broth) in a claypot which, after it is brought to your table, helps keep it hot for longer.
Personally, I preferred the dry version of noodles because One Prawn & Co.’s housemade sambal is really shiok - it’s the savoury and spicy kind that suits my tastebuds.
They have a Ngoh Hiang section as well, which should please many since having a plateful of freshly fried five-spice-seasoned pork and liver rolls, prawn crackers, beancurd etc. while slurping up prawn noodles is a thing in Singapore.