PK Prawn Noodles

The good news: I found a stall selling exceptionally tasty Penang-style "hae mee" (prawn noodles) and an interesting dish called "Yuan Yang" (pictured above) which is a half-and-half mix of "hae mee" and "lor mee" 😋😋.
The bad news: the hawker will be ceasing operations in early June 2017 😩😩.
So why am I planning to return for more of PK's food before he closes his stall? Well, it's because this Penang-ite uses a recipe handed down from his grandmother and does it real justice. Which shouldn't be surprising as he's been cooking "hae mee" since he was 12.
From chatting with him, I learned as well how much time and effort is required to create his dishes. The use of exact ingredients is also integral to achieving that authentic taste, especially for the stock. Which is why he even bothers to import "ang kah hae" (red-legged prawns) from Malaysia.
However, PK's pursuit of perfection is a double-edged sword because the difficulty he's encountered in obtaining the right ingredients is also the reason he is closing his stall despite only opening last November. Sigh...
All I can say is, if you want to give his noodles a try, do make a trip down soon. And if you can handle spiciness, his homemade "sambal belachan" is a must-have.