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2013-06-07
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Having moved from Xiamen to Singapore, this humble looking eatery had been serving its customers since 1928. This has been a place that I visit since young, probably due to the influence of my parents who are regular patrons and swear by the jumbo wild tiger prawns which seemingly nowhere else in Singapore seems to serve! My mum would even jokingly remarked 'dua chiak, ho chiak!' which in Hokkien meant big and tasty!The traditional rendition of prawn noodles from Xiamen is the classic version th
The traditional rendition of prawn noodles from Xiamen is the classic version that is soup-based. However due to the need to cater to the needs of their Tibetan customers back then, the dry version was created, which reminded them of home. The latter version where dry chilli powder was added to the noodles was improvised with demand from Penang customers. Apparently, adding on chilli powder atop the broth is the Penang-style and one where its legacy continues!
For some reason, ngor hiang (sausage-esque roll filled with minced pork and prawn seasoned with 5 spices powder) had been a partnering appetizer to the prawn noodles here and seemed almost like a tradition to order it together with some classic guang chiang (pink pork sausage), crispy prawn crackers and yam fritters while waiting for the prawn noodles to be served. On this occasion, cursed with a small appetite, we decided to give this a miss and go straight to the mains!
Jumbo tiger prawn noodles (S$8/-)
Prawn noodles with pork ribs (S$5/-)
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