Prawn & Mee
Blk 216 Bedok North St 1 #01-45 (Map) 9.15am – 1.30pm Mon ( Temp Closed)
These two young millennials, Gladwin and Raphael, are graduates of the respectable Culinary Institute of America in Singapore and found their calling in hawker food. Their prawn noodles have a learned touch to the broth – the basic and intensely roasted shrimp heads and pork bones are smoothened and boiled with mirepoix, a vegetable-based stock. They use very fresh Pacific prawns, and the pork ribs are braised till it slips off the bone softly. You can tell that their prawn mee is on point judging by the fussy heartland old folks you see in the queue each day. These customers lay it straight to you if you miss the mark.
(Click to watch video)
Prawn Noodles
Blk 44 Bendemeer Rd Foodprints Hoe Seng F&B Kopitiam (Map) 7am - 3pm Mon
This is a hidden gem of an old school prawn noodle does not even have a stall name. You can easily walk pass this kopitiam at the foot of the old HDB block, without noticing the dingy little stall. But, if you stop and see what the customers are eating, you will notice that many are slurping up their prawn noodles gleefully. The noodles come in four different combinations of prawn, pork ribs, pig tail, pig skin, and lean meat slices. The favourite of their hardcore fans is the prawn and pig skin combination with plenty of sambal, lard, and lard croutons. The sambal packs a savoury spicy punch and the lard sends you to food heaven upon first bite. They are generous with the prawns which are fresh and forefinger sized. The soup is the old school style (clear and intensely flavoured with prawn heads) packs just the right balance of soy sauce savouriness, pork sweetness and crustacean umami.
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