Prawn Noodles

Prawn Noodles

Featuring Beach Road Prawn Mee Eating House, Chef Kang's Prawn Noodle House (Toa Payoh), Traditional Famous Prawn Mee (West Coast), Blanco Court Prawn Mee, Wei Zhong Qi Prawn Noodle (Alexandra Village Food Centre)
Wilson Foo
Wilson Foo

I have been eating here for more than 35 years. A couple of days ago I suddenly realised I have never written a review about them. But what else is there to write about a stall that sells the best prawn noodles in Singapore (my opinion), that hasn’t been written before?

The taste has not changed through the years, even though the next generation has taken over. The price however, has been increased annually, typically after their long CNY break. It’s now $6.50 for a small bowl. Same goes for the Ngoh Hiang stall in the same shop. This one has seen some slippage in quality but their changing to a flat fish cake, the one that finger print marks, somewhat raised the taste again. When fried this fish cake is more crispy with strong fish taste coming from each crunchy bite.

Back to the prawn noodles. The soup here is clearly the winner compared with other places. The umami taste of prawns is very evident unlike other places. The prawns are normally better, today being after CNY, the prawns were not so fresh. But this is expected. The quality will recover. I like their thick bee hoon, it has a smooth taste, easy to chew and swallow and it soaks up the prawn soup very well. The pork ribs were a bit fattier than usual, again, I attribute this to CNY effect where the ingredients are harder to source than usual.

So until next time which I am sure will be very soon.

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For those who like large prawns, dark flavourful soup, juicy pork ribs, your choices are invariably those few prawn Mee places like Beach Road, Jalan Sultan....and Blanco Court Prawn Mee. Not bad. I notice their service is slower than the other two aforementioned outlets but unlike those two, there was no queue on a Sunday morning. For that alone, we should consider switching.

Will be back for more.

Accidentally read about this in a review so I have been meaning to try out this stall. But they are off on Sundays which is the day when I normally enjoy Prawn Mee brunch.

Ordered the dry bee hoon mee. At $3.50 a bowl, you get three pieces of pork and three decent sized deshelled prawns. The chilli was not too spicy and goes well with the lard and fried shallots. But the soup! The soup! Really umami with strong flavour of prawns.

Hooked! I must come back soon.

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Place was almost empty at 12.15pm. No lunch crowd. Ordered their prawn noodles (Chef Kang’s Prawn Noodles duh) instead of their Hot stone Prawn Paste Spare Ribs rice. Service was fast but then there was no other customer to serve.

Perhaps I was all hyped up by the reviews I read. Perhaps I’m spoilt by the likes of Beach Road Prawn Noodles but I felt disappointed as the star dish of the restaurant was really mediocre. Stock was neither bland nor flavourful. Noodles were blanched about right but there was no Omph!when coupled with the prawn stock. The prawns themselves were not very fresh as evident from the difficulties in peeling the shells. Rather, the star of the dish was the prawn paste spare rib (actually a generously large piece of pork chop). Crisp on the outside juicy band tender meat inside with just a hint of fat. Very flavourful as well from the prawn paste marinate. I almost ordered another piece.

Not happy with the dish overall, since I came for prawn noodles and got a very good pork chop instead. And rather expensive at S$10 a bowl. At one stage I actually suspected Chef Kang is no more associated with this restaurant. Not coming back.

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