Hawker/Kopitiam/Food Court

Handmade prawn paste, which was cut into rectangular shapes and served in the basic prawn broth with greens and beansprouts. The soup leaned more toward a beansprout flavour, with the prawn paste itself being mild but succulent. It’s a comforting, mild dish for those seeking something heartwarming and easy on the stomach.

Set A comes with Braised Pork Rice topped with a braised egg, pickled radish, and a small plate of Sambal Kang Kong. The rice was mushy and sticky, with sweet braised pork and a generous drizzle of dark braised sauce. The flavour was mild and sweet, reminding me more of a Japanese-style braised pork rice rather than the richer, stronger in spice Taiwanese version. It’s a decent dish for filling your belly, but not something that stands out as fantastic. The Sambal Kang Kong, on the other hand, was crunchy and saucy, with a nice savoury sambal flavour, reminded me of sweet potato leaves in both taste and texture.

Pork lovers, rejoice! This dish is a porky goodness, featuring noodles, sliced pork, pig skin, heart, liver, kidney, tail, small intestine, large intestine, and spare ribs. I got the soup version, and although it’s the same prawn broth, the soup here felt much richer, likely infused with the essence of the pork. I was impressed by how well the pork innards were executed. They were clean, tender, and with no unpleasant aftertaste. The spare ribs were soft, fatty, and meaty, and the pig skin was wonderfully smooth. I’m not a huge fan of innards in general, but I have to say they were handled quite well here.

This bowl of goodness comes with your choice of noodles (I went with yellow noodles since I want to know how original taste like, but kway teow, thin vermicelli, or mee sua are also available) and a load of ingredients, which were halved prawns, prawn paste, pig skin, kidney, liver, intestine, heart, sliced pork, and a sprinkle of crispy shallots. You can choose between dry or soup versions. I gone for the dry one, which comes with a homemade chilli crisp. After mixing it all up, the flavours were savoury-spicy, with the noodles perfectly coated for a satisfying slurp. The balance of flavours was just right, and I preferred the dry version.
It also comes with a bowl of sweet, umami prawn broth, which they say is simmered for 14 hours to achieve its light, naturally sweet flavour. If you’re expecting a potent, bold broth, this isn’t the place, but it delivers a traditional, gentle umami sweetness that works beautifully.

Rain or shine, the bustling street of Sixth Avenue never seems to slow down. Despite the super heavy downpour, the crowd kept coming and going, all eager to grab their food. We braved the weather to try Sixth Ave Porky Prawn Noodle, thinking the rain might keep people away. But guess what, we were wrong. The place was packed, with the friendly uncle preparing each bowl with care, one at a time.

Mixed Porky Prawn Noodle ($7.50)
This bowl of goodness comes with your choice of noodles (I went with yellow noodles since I want to know how original taste like, but kway teow, thin vermicelli, or mee sua are also available) and a load of ingredients, which were halved prawns, prawn paste, pig skin, kidney, liver, intestine, heart, sliced pork, and a sprinkle of crispy shallots. You can choose between dry or soup versions. I gone for the dry one, which comes with a homemade chilli crisp. After mixing it all up, the flavours were savoury-spicy, with the noodles perfectly coated for a satisfying slurp. The balance of flavours was just right, and I preferred the dry version.
It also comes with a bowl of sweet, umami prawn broth, which they say is simmered for 14 hours to achieve its light, naturally sweet flavour. If you’re expecting a potent, bold broth, this isn’t the place, but it delivers a traditional, gentle umami sweetness that works beautifully.

Premium 9 Pork Noodle ($10.50)
Pork lovers, rejoice! This dish is a porky goodness, featuring noodles, sliced pork, pig skin, heart, liver, kidney, tail, small intestine, large intestine, and spare ribs. I got the soup version, and although it’s the same prawn broth, the soup here felt much richer, likely infused with the essence of the pork. I was impressed by how well the pork innards were executed. They were clean, tender, and with no unpleasant aftertaste. The spare ribs were soft, fatty, and meaty, and the pig skin was wonderfully smooth. I’m not a huge fan of innards in general, but I have to say they were handled quite well here.

Set A ($8.80)
Set A comes with Braised Pork Rice topped with a braised egg, pickled radish, and a small plate of Sambal Kang Kong. The rice was mushy and sticky, with sweet braised pork and a generous drizzle of dark braised sauce. The flavour was mild and sweet, reminding me more of a Japanese-style braised pork rice rather than the richer, stronger in spice Taiwanese version. It’s a decent dish for filling your belly, but not something that stands out as fantastic. The Sambal Kang Kong, on the other hand, was crunchy and saucy, with a nice savoury sambal flavour, reminded me of sweet potato leaves in both taste and texture.

Prawn Paste Soup ($6)
Handmade prawn paste, which was cut into rectangular shapes and served in the basic prawn broth with greens and beansprouts. The soup leaned more toward a beansprout flavour, with the prawn paste itself being mild but succulent. It’s a comforting, mild dish for those seeking something heartwarming and easy on the stomach.

Thank you @sixth_ave_porky_prawn_noodle for the invitation!🥰

Music Credit:
Broth of Love by mehmehfoodventure
Music Generated by SunoAI
.
🚩Sixth Avenue Porky Prawn Noodle | 第六道豚蝦麵, 15 Anamalai Ave, Singapore 279985
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #第六道豚蝦麵 #SixthAvenuePorkyPrawnNoodle #豚蝦麵 #prawnnoodle #虾面 #prawnpaste #braisedporkrice #MixedPorkyPrawnNoodle #sambalkangkong #Premium9PorkNoodle

Handmade prawn paste, which was cut into rectangular shapes and served in the basic prawn broth with greens and beansprouts. The soup leaned more toward a beansprout flavour, with the prawn paste itself being mild but succulent. It’s a comforting, mild dish for those seeking something heartwarming and easy on the stomach.

Set A comes with Braised Pork Rice topped with a braised egg, pickled radish, and a small plate of Sambal Kang Kong. The rice was mushy and sticky, with sweet braised pork and a generous drizzle of dark braised sauce. The flavour was mild and sweet, reminding me more of a Japanese-style braised pork rice rather than the richer, stronger in spice Taiwanese version. It’s a decent dish for filling your belly, but not something that stands out as fantastic. The Sambal Kang Kong, on the other hand, was crunchy and saucy, with a nice savoury sambal flavour, reminded me of sweet potato leaves in both taste and texture.

Pork lovers, rejoice! This dish is a porky goodness, featuring noodles, sliced pork, pig skin, heart, liver, kidney, tail, small intestine, large intestine, and spare ribs. I got the soup version, and although it’s the same prawn broth, the soup here felt much richer, likely infused with the essence of the pork. I was impressed by how well the pork innards were executed. They were clean, tender, and with no unpleasant aftertaste. The spare ribs were soft, fatty, and meaty, and the pig skin was wonderfully smooth. I’m not a huge fan of innards in general, but I have to say they were handled quite well here.

This bowl of goodness comes with your choice of noodles (I went with yellow noodles since I want to know how original taste like, but kway teow, thin vermicelli, or mee sua are also available) and a load of ingredients, which were halved prawns, prawn paste, pig skin, kidney, liver, intestine, heart, sliced pork, and a sprinkle of crispy shallots. You can choose between dry or soup versions. I gone for the dry one, which comes with a homemade chilli crisp. After mixing it all up, the flavours were savoury-spicy, with the noodles perfectly coated for a satisfying slurp. The balance of flavours was just right, and I preferred the dry version.
It also comes with a bowl of sweet, umami prawn broth, which they say is simmered for 14 hours to achieve its light, naturally sweet flavour. If you’re expecting a potent, bold broth, this isn’t the place, but it delivers a traditional, gentle umami sweetness that works beautifully.

Rain or shine, the bustling street of Sixth Avenue never seems to slow down. Despite the super heavy downpour, the crowd kept coming and going, all eager to grab their food. We braved the weather to try Sixth Ave Porky Prawn Noodle, thinking the rain might keep people away. But guess what, we were wrong. The place was packed, with the friendly uncle preparing each bowl with care, one at a time.

Mixed Porky Prawn Noodle ($7.50)
This bowl of goodness comes with your choice of noodles (I went with yellow noodles since I want to know how original taste like, but kway teow, thin vermicelli, or mee sua are also available) and a load of ingredients, which were halved prawns, prawn paste, pig skin, kidney, liver, intestine, heart, sliced pork, and a sprinkle of crispy shallots. You can choose between dry or soup versions. I gone for the dry one, which comes with a homemade chilli crisp. After mixing it all up, the flavours were savoury-spicy, with the noodles perfectly coated for a satisfying slurp. The balance of flavours was just right, and I preferred the dry version.
It also comes with a bowl of sweet, umami prawn broth, which they say is simmered for 14 hours to achieve its light, naturally sweet flavour. If you’re expecting a potent, bold broth, this isn’t the place, but it delivers a traditional, gentle umami sweetness that works beautifully.

Premium 9 Pork Noodle ($10.50)
Pork lovers, rejoice! This dish is a porky goodness, featuring noodles, sliced pork, pig skin, heart, liver, kidney, tail, small intestine, large intestine, and spare ribs. I got the soup version, and although it’s the same prawn broth, the soup here felt much richer, likely infused with the essence of the pork. I was impressed by how well the pork innards were executed. They were clean, tender, and with no unpleasant aftertaste. The spare ribs were soft, fatty, and meaty, and the pig skin was wonderfully smooth. I’m not a huge fan of innards in general, but I have to say they were handled quite well here.

Set A ($8.80)
Set A comes with Braised Pork Rice topped with a braised egg, pickled radish, and a small plate of Sambal Kang Kong. The rice was mushy and sticky, with sweet braised pork and a generous drizzle of dark braised sauce. The flavour was mild and sweet, reminding me more of a Japanese-style braised pork rice rather than the richer, stronger in spice Taiwanese version. It’s a decent dish for filling your belly, but not something that stands out as fantastic. The Sambal Kang Kong, on the other hand, was crunchy and saucy, with a nice savoury sambal flavour, reminded me of sweet potato leaves in both taste and texture.

Prawn Paste Soup ($6)
Handmade prawn paste, which was cut into rectangular shapes and served in the basic prawn broth with greens and beansprouts. The soup leaned more toward a beansprout flavour, with the prawn paste itself being mild but succulent. It’s a comforting, mild dish for those seeking something heartwarming and easy on the stomach.

Thank you @sixth_ave_porky_prawn_noodle for the invitation!🥰

Music Credit:
Broth of Love by mehmehfoodventure
Music Generated by SunoAI
.
🚩Sixth Avenue Porky Prawn Noodle | 第六道豚蝦麵, 15 Anamalai Ave, Singapore 279985
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #第六道豚蝦麵 #SixthAvenuePorkyPrawnNoodle #豚蝦麵 #prawnnoodle #虾面 #prawnpaste #braisedporkrice #MixedPorkyPrawnNoodle #sambalkangkong #Premium9PorkNoodle

We also tried the Pork Ribs Prawn Noodle ($6), which came with standard yellow noodles (you can choose other types), veggies, easy to de-shell fresh prawns, tender pork ribs, shallots, crispy pork lard, and a small bowl of clean, clear prawn broth. The broth was nice but not quite memorable. The noodles were well-handled with minimal alkaline taste.

10 pieces of filling dumplings with savoury marinated meat inside thick and chewy skin that comes with a crispy outer layer. It's good—not too oily, with tender and tasty meat. If only the skin wasn't as thick, it would definitely have a better overall taste.