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Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Their claypot prawn noodles is recommended so I tried. The prawns were big and meaty. The meat got a nice sweet taste. The soup got nice prawn taste too. I think no MSG is added as i did not feel thirsty after eating. The yellow noodle was soft after soaked in the soup. The soup remained hot while I was eating. $5 is not expensive. I will try the one with pork ribs next time.
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It was a rainy evening. I was right at this food centre for a quick dinner before proceed to a meeting. I wanted something hot so this claypot prawn noodle is definitely a good choice. Serving it in the claypot is a good way to retain the heat and to keep the noodle soup to be hot. There was a short queue of a few people when i was there. I decided to go with the the $5 portion of big prawn noodle listed as the number 1 item on their menu.A substantial portion of the yellow noodle served with 4 pieces of medium sized halved prawns in rather tasty prawn broth. The prawn was of a a reasonable size and tasted rather fresh with natural sweetness detected. The noodle was cooked to the right texture to give it the likable chewiness. A handful of beansprouts were added to give it the desirable texture. Some big prawns displayed in the water tanks. The Uncle passionately cooked every bowl of noodle before served. A queue was still there even after i done eating.This may not be the best tasting prawn noodle that i ever tasted but it is definitely amongst one of the above average stalls.
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The FoodI ordered the pork rib prawn noodle soup served with few pieces of pork ribs and 4 pieces of medium sized prawns. The soup has very sweet and rich soup base and the prawns were fresh and succulent juicy. The pork ribs are tender also and I liked it being served in claypot as can retain the full flavour of the prawn hence make it more tasty and hot. The yellow noodles also cooked perfectly as can taste is not so soggy. The PriceReasonably priced at $5 for decent portion of fresh prawns and pork ribs!OverallHighly recommended for its delicious soup and fresh prawns.
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Click http://www.dairycream.blogspot.sg/2013/05/albert-street-prawn-noodles-lavender.html for full review and picsIf you visit Lavender Food Square, the Albert Street Prawn Noodles is another stall with long queues. Besides the original prawn noodles, their selection of prawn noodles is quite amazing. From Pig Tail, Pig Intestines to Scallop, these prices start from $5. Our noodles ($4) lavished with the fried shallots, taugeh (beansprouts) and some pork lard failed to impress. Probably because they were not the spicy version. However, it was saved by the robust and slurpy prawn broth with a layer of reddish shine. According to Makansutra yahoo, the stock is boiled with not only prawn heads but also old hen chicken. Somehow, I felt that we've not had the real stuff from this stall. So for the next visit, we would definitely go for the $5 claypot sized version which boasts larger-sized prawns and warmer soup!
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As usual, I will head down to Lavender food court every Wednesday for supper after my night class without fail... The prawn noodles is one of the "must have dish" in my list every time when i'm here.I simply love prawns! Hence whenever I see a store selling prawn noodle, i will go for it. And I have created my own list of "best" prawn noodles in Spore.And apparently this store has made it to my list!I love the clay-pot prawn noodles soup. Serving in a clay-pot gives the "sizzling, hot boiling" effect and makes the food look more appetizing. The jumbo juicy prawns is the key especially the prawn head.The juice simply ooze out when you "suck" it... Yummy!Not forgetting the essence of the broth which is cooked with a lot of prawn heads and pork bone in it, whereby the taste lingers in your mouth even after you finish it.For those who like it spicy, top it with lots of chilli powder and pair it with sambal chilli... the result: Fanstastic... *lick thumb*....I strongly recommend that you try it if you are there.
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