Excellent Claypot Prawn Noodles

Chef Jeremy Nguee returns this week with a recommendation for excellent prawn noodles by, to quote their website, 

a band of young and passionate individuals determined to keep the Singaporean culture and our heritage alive. Inspired by the flavours of Penang prawn noodles and Japanese ramen broth… One Prawn Noodle is headed by Gwyneth Ang, with more than 10 years under her belt working in established restaurants like Burnt Ends, Tong Le Private Dining and Forlino. Her experience has enabled her to implement great techniques across different cuisines, resulting in every bowl of prawn noodle packed with mouth-watering goodness.

Always the champion of  young hawkerpreneurs, Chef Jeremy really admires the grit and effort Gwyneth and her team have put into each delicious, bubbling claypot of prawn noodles. It’s really difficult to make a good, rich prawn stock but at One Prawn & Co, they do it really well.


Click to listen/ download podcast of this week’s bubbling-hot, rich & robust episode!



Once located at Beach Road, the noodle establishment has moved to a shophouse unit along MacPherson Road and it’s a well-organised eatery, with efficient service and helpful, polite staff. These are all the frills you appreciate, but it’s their signature prawn noodles that speak volumes of their dedication to making customers happy and satisfied.


Wait to be seated, a menu will be brought to you and your order will be taken swiftly. Each table is well set up, with tissues, chopsticks & chilli powder all conveniently displayed, along with a little bin for discarding shells thoughtfully included. The menu is a colourful board with clear instructions on how to order or combine ingredients, which are luxurious and generous options of pork ribs, large & medium prawns, prawn balls, thin slices of pork shabu and lala clams.  


Chef Jeremy likes ordering the dry version of noodles (choose from yellow noodles, kway teow, thin bee hoon, thick beehoon or a mix of your faves), which comes with an umami sauce enhanced by aromatic fried shallots and crispy lard bits. If you like more kick, ask for more of their spicy, savoury chilli paste. Copious sprinkles of chilli powder (more aromatic than spicy) adds another layer of earthy, citrusy flavour. And be sure to apply cut red chilli in soy sauce liberally!


I asked the staff for a recommendation and as a first-timer, they suggested the Supreme Prawn Noodles which at $20, comes with EVERYTHING (except the large prawns – regular sized ones were included). Before I knew it, a bubbling claypot of piping-hot soup, packed with ingredients, was served along with my choice of mixed yellow noodles & thick beehoon on the side.

Tossed up to get every strand of noodle coated in sauce, the noodles looked simple, modest even, but were layered with lots of flavour. Bean sprouts & blanched kang kong brought fresh crunch, whilst crispy lard and fried shallots brought fatty flavour & fragrance. Chef Jeremy recognises the labour that goes into making of each bowl of noodles, saying, “If you process 10kg of shallots or lard, at the end of the day you get just 2 kg ‘cos it shrinks down so much.” In other words, trying to achieve the balance of umami, silkiness of the noodles and the caramelised shallots & crispy lard is no small feat. At One Prawn & Co, they do this really well and they are also considerate as to how much people can eat so the portion of noodles is judicious, yet they are very generous with the sauce and crispy bits. So when you get to the bottom of the bowl,  you still have lots to go round for your last slurp of noodles.


True to their promise, their take on prawn broth was heady and full-bodied – inspired by Penang prawn noodles and Japanese ramen. Brewed from the shells of  prawns for hours to extract maximum flavour, it was robust and deeply prawny, with a subtle sweetness that came through beautifully. The broth had a viscosity that told of its richness and a pleasant sheen of golden-orange oil that brought loads prawn flavour. Trying not to burn myself, I drank down every drop.


As you can see, everything is served in one bubbling claypot, packed with generous portions of lala clams (I counted four), which were sweet & briny with a bouncy texture, along with thin slices of shabu pork (I counted at least 8), which were tender and flavoursome from their little slivers of fat.


Then there were 3 meaty pieces of pork rib, which were extremely tender with a very pleasing fat to meat ratio. Moist and luscious, they also tasted very fresh, without an overpowering porky pungency.


Three good-sized, firm and crunchy-fresh prawns came conveniently de-shelled where it counts. Tails & heads (hello flavour!) were left on, giving access to their plump and juicy mid-sections.


As for the tobiko prawn balls, biting into the spheres of flying fish roe gave off little bursts of crunchy tastiness, which made them really fun to eat.


For groups and big eaters, you can also supplement your prawn noodle meal with a platter of ngoh hiang. I couldn’t resist ordering a taster for 1-2 persons ($8.50). 


What I liked was how the crispy-fried textures and seafood flavours of the platter really complemented the prawn noodles. I especially enjoyed the deep-fried fritter disc and the handmade fishcake, dipped in the accompanying sweet and spicy chilli sauce.

Do support these young hawkerpreneurs who are dilligently pursuing excellence and serving up their earnest expression of the best prawn mee they can create. That’s why Chef Jeremy admires their dynamism – One Prawn & Co. has evolved from their Beach Road beginnings, changing things up and constantly improving. This is a prawn noodle worth trying, even though it will cost you a little extra. Wholesome and well-executed, the thought and care that goes into each serving is plain to see and taste!

458 MacPherson Rd, Singapore 368176
Tues – Sun: 11am – 5pm (Closed Mondays)
Tel: +65 98788897

Soup or Dry, This Prawn Mee Hits the Spot!

Click to listen/ download podcast of this week’s shrimpy, savoury & soupy episode!



Our Makan Kaki Lambert Chen (co-owner of Seafood Restaurant Diamond Kitchen & Modern Japanese Izakaya iKO) is back this week to tell us about his favourite place for Prawn Noodles and it’s a stall at Adam Road Food Centre that really needs no introduction. Adam Road Noo Cheng Big Prawn Noodle has been around for decades and Lambert finds himself returning often for a hearty prawn-centric meal.


Continue reading “Soup or Dry, This Prawn Mee Hits the Spot!”

Spicy Specialty Prawn Noodles!

Click to listen/ download podcast of this week’s spicy, prawn-packed episode!


Hello Makan Kakis, so the most-coveted dish of 2021 on this blog was prawn noodles. It would seem you can’t get enough of this beloved hawker dish, so how lucky are we that our Foodie Friend, author and chef of private dining outfit Fatfuku, Annette Tan is back to recommend one of her favourites?

Taking us on another traipse to the East, she loves this particular place for prawn noodles and returns often for a satisfying lunch (but this place is open all-day for breakfast to dinner, 9am -9pm). Joo Chiat Road is renowned for its cornucopia of delicious things to eat and before you conclude Annette is referring to (darling of many foodies) Da Dong Prawn Noodles, she’s instead offering up an alternative found just a few doors away – East Treasure Specialty Prawn Noodle – which she prefers.

Why? Well, just take a look at these lovely, vibrant bowls of intense prawniness! At East Treasure (by the same folks behind Aston’s), you’ll find various types of prawn noodles, from their Classic Prawn Noodles to Supreme Prawn Noodles (with prawns, pork belly slices, pork rib and pork tail), but the one Annette always goes for is their Penang Big Prawn Noodles (yes even the prawns come in different sizes – you can choose between the regular-sized or larger ones). 

Continue reading “Spicy Specialty Prawn Noodles!”

Double Prawn Power – Hae Mee & Fried Hokkien Mee

Click to listen/ download podcast of this week’s prawn-powered episode!



Hi Makan Kakis, this week our foodie friend, Fly Entertainment CEO and owner of Bar NKD, Fry Bistro & Soi Candy Thai Noodle and Seafood Bar, Irene Ang returns with another solid makan place for us to check out. Last time she was with us, she recommended her favourite old school laksa lemak, which often sees long queues. But if youdon’t fancy the wait, you must try another stall in the same Mayflower Food Centre – 3 Sisters Prawn Noodle. Irene says their specialties are also very good!



Their Prawn Noodles (soup & dry), as well as Fried Hokkien Mee boast old-school flavours too. And in case there was any doubt, the stall is really run by 3 sisters! According to Irene, there you’ll see the eldest sister in charge, taking orders, a 2nd sister cooking prawn noodles and a 3rd sister frying the Hokkien Mee.


You have to admit, it’s a brilliant idea to sell both types. The same fragrant prawn stock from the prawn noodles is used in the making of their hokkien mee, which brings a lovely synergy to both dishes, whether you enjoy your noodles soup, dry or drenched in gravy!

Continue reading “Double Prawn Power – Hae Mee & Fried Hokkien Mee”

Prawn Mee That’s Big in Name, Size & Flavour!

Fresh off his win in cooking competition Masterchef Singapore Season 2 earlier this year in April, Derek Cheong revealed that he was a huge fan of a stall called Loyang Way Big Prawn Noodles. Known for his “mad scientist” culinary prowess and mastery over Asian flavours, I immediately sat up and paid attention. If it was good enough for a Masterchef, it was certainly worth the meandering forty minute drive from West to East to locate this far-flung stall.

Everything one needs to know about the stall is in its name. Found deep in a Loyang industrial estate, they specialize in dry and soup noodles, featuring prawns of a certain size. After getting slightly lost, I finally arrived at a nondescript canteen, sitting solo amongst factories and offices. Hardly an auspicious start to my foodie adventure, but one look at the prawn noodle stall confirmed my taste buds were about to get lucky.


Even at 8am, Loyang Way Big Prawn Noodles’ menu board was brightly lit, tempting customers with its variety: Big Prawn Noodles ($5, $7, $9), Pork Ribs Prawn Noodles ($5, $7, $9), Abalone Prawn Noodles ($8, $10) and XL Big Prawn Noodles ($13.80). Add-on ingredients were also available, everything from to prawn ($2 each), to abalone ($3), to pork ribs and other piggy parts like skin and intestines ($1 to $3) and the intriguing sha dan (literally sand egg in Mandarin, but described as a runny-centred egg, so-named for dim sum restaurant molten saled egg bun, liu sha bao, $1).

If I had had my way, I would have blown the budget and my belly by including them all in my order. But I was a woman on a mission to recreate a big prawn noodle experience worthy of a Masterchef. Derek had recommended that I go for the biggest portion of unadulterated dry prawn noodles with soup on the side, promising flavours both intense and umami.

Continue reading “Prawn Mee That’s Big in Name, Size & Flavour!”

Big Prawn Noodles + bonus boozy Hotdogs & Rice Bowls!

Hello Makan Kakis!

Another week, another new Foodie Friend to meet! Xin Hui Helder-Eng is a story-teller, a copy-writer & self-confessed social media nanny who puts her lyrical skills to good use at Tie Fun Wan, her family-run Restaurant-Cafe, that serves delicious rice & noodle bowls from just $8 nett by her brother-in-law, Chef Ken Chia.

She’s also a contributor on Parched Asia, an online lifestyle magazine dedicated to the pleasures and pursuit of drinking – cocktail culture, drinking trends, interviews, great recipes, new bars, reviews, listicles and good advice.

Speaking of which, she shares with us where to go for good eats and drinks, so have a listen below for rice bowls, hotdogs, cocktails and so much more!



First of all, you should know that Xin Hui loves dining out for food that she can’t make herself and as a die-hard Eastie, she knows her East-side eats well. In fact, she jokes that some say West is Best, people go to the East to Feast! And feast you will, at a stall that has been gaining great popularity – Da Dong Prawn Noodles in Joo Chiat.

Continue reading “Big Prawn Noodles + bonus boozy Hotdogs & Rice Bowls!”

The World’s 50 Best Restaurants 2019 – TasteHunter’s Fave Prawn Noodles

This week, we welcome a brand new Makan Kaki! Meet this Foodie Friend who has an exuberant appetite for food, life and travel – Lennard Yeong – you may find him familiar since he was one of the finalists of MasterChef Asia. Previously an engineer, he’s now a self-taught cook, TV host and also an official World’s 50 Best TasteHunter – a network of foodies who spotlight new restaurants, exciting dining collaborations and up-and-coming cuisines in the restaurant world. He is also an in-house Resident Chef for Miele, one of the sponsors of The World’s 50 Best Restaurants 2019 – the annual list of the world’s finest restaurants, which will be revealed at an awards ceremony taking place at Sands Theatre on 25 June. There are a whole slew of culinary events in the lead-up to the awards, featuring some of the world’s best chefs at the 50 Best Masterclasses, #50BestTalks series and curated gastronomic experiences throughout Marina Bay Sands.



As a self-professed “very Cantonese boy”, Lennard enjoys soups very much, and that’s why he’s recommending his favourite prawn noodles that come with an awesome broth and a kicky chilli. The lady behind 545 Whampoa Prawn Noodles is a third generation hawker whose family operates out of Whampoa, but her stall is actually in Tekka Market, Little India. As described on the stall’s Facebook page:

Continue reading “The World’s 50 Best Restaurants 2019 – TasteHunter’s Fave Prawn Noodles”

East Meets West Seafood – Rice & Noodles!

Click to listen/ download podcast of this week’s East-West Seafood episode!

Father and son team behind the New Ubin Seafood brand are back! SM Pang (Senior) and Alex Pang (Junior) have such a passion for creating truly Singaporean Zichar that brings together traditional seafood with Western Contemporary dishes, so it is interesting to note that while they agree on many things concerning the palate, they still chose different places to recommend the last time! So how will it turn out this time?


Let’s start with Pang Senior, who breaks away from his traditional Zichar background once again to recommend acclaimed Spanish Tapas restaurant FOC on Hong Kong Street. FOC  means fire and their food is imbued with smokiness of their special grills. According to SM Pang, when Chef Jordi is around, their tapas out of this world! But what really stands out is their excellent seafood paella. A crispy crust that sticks to the bottom of the pan is what you want and FOC absolutely delivers in this respect. With the rich, deep flavours of the ocean and the almost creamy rice that has just enough al dente bite, it’s not hard to see why paella would appeal to the Asian palate – something Pang Senior concurs with. He says it’s like the Spanish version of Cantonese Sar Po Fan (瓦煲饭 – Claypot Rice), so hes really not straying too far from his roots with this choice!

FOC by Nandu Jubany
40 HongKong Street S(059679)
Open Daily: 12 – 3pm & 6pm – 12 midnight (Mon – Sat); 6 – 11pm (Sun)
Tel: +65 61004040

As for Alex, he also sticks to what he knows – just like last time, he recommends a stall that his father has bringing him to since he was 4 or 5 years old. You may be familiar with this famous stall – Wah Kee Big Prawn Noodles at Pek Kio. The queues already start forming before the stall opens, with hungry diners waiting for their fix of the incredible noodles, especially the broth. Alex says says the prawn stock is easily the best in Singapore, hands down! It’s all in the way they slice their garlic – very thin, until it virtually melts into the soup. Most Prawn Noodles start off with a stock that is pork and prawn based, but here at Wah Kee, theirs is slanted toward an intense prawn flavour, which makes for a soup that is sharp and umami. Shiok!

Their prawns are indeed big, enormous, in fact, so be warned, a bowl can easily go for up to $20-$25, depending on what and how many you order. But rest assured there is also a more reasonable, regular bowl price which is no less delicious. Pang Senior prefers this cheaper version with the small prawns. He gets a standard $5 bowl with dry Mee Kia noodles and leaves the big prawn action for his son Alex! For him, it’s really all about the soup. As for Alex, his go-to is a large bowl of dry noodles with big prawns, plenty of extra crispy pork lard and a side order of the Kang Kong. Alex has observed that hardly anyone goes for this humble vegetable side, which is a shame, as it is done exceedingly well. Fresh, crunchy and really flavourful, the Kang Kong is braised in prawn stock and slathered another tasty sauce, but overall, there’s a definite prawn flavour that comes through beautifully.

Pek Kio Market & Food Centre
41A Cambridge Road, #01-15, S( 210041)
Open Wed – Sun: 8:30am–2pm (Closed Mon & Tues)

So there you have it, Makan Kakis, the New Ubin guys have done it again – despite recommending 2 different makan places, both dishes are seafood based, which goes to show that when it comes to this father and son team, they are really same-same but different! 🙂