noodles

The soup and fresh mega-sized prawns are what make this stall's version so popular. Only thing is the auntie who takes your order can be grumpy and sometimes the queue goes on forever. Best to go early when the stall opens for business.

It's quite rare to find a prawn noodles stall that serves pig skin and pig tails. So lucky me - this place is located just down the street from my office. Their chilli sambal for the dry noodles is a little on the sweet side, which I wasn't that keen on initially but have grown to like. Soup-wise, theirs is richly concentrated with lots of prawn flavour.

I am partial to pig's spare parts and crispy pork lard, so this stall makes me do cartwheels of delight with their exotic, so-bad-yet-so-good options to add to my prawn noodles. The soup here is super slurp-worthy but I go through phases where I simply must have the dry version with its tasty chilli. Thankfully, it comes with a small bowl of the soup.

The name says it all. The old couple at stall 01-93 dishes up bowls of delicious heritage-style beef noodles. On my two visits, I ordered the beef "kway teow" soup ($4) because I couldn't get enough of the concentrated beef flavour in the soup. It's also integral to the old-school taste that "kiam chye" and coriander leaves are used as toppings - and yes, that box was ticked by them too. Last but not least, their homemade chili sauce is killer! Loaded with garlic, it is out-of-this-world good especially with a tiny dollop of salty "cinchalok" (fermented shrimp) to boost umami-ness.