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2013-04-20
17 瀏覽
This stall is famous for serving one of the best prawn noodles in Singapore.In 2007, it was reported in the news that Mr Lee, the owner, earned up to $139,200 a month selling an average of 116 bowls of noodles per hour, becoming the highest earning hawker in Singapore.Based on the above information, if you have imagined the size of the stall and scale of business to be huge like one of those big fancy restaurants, you would be surprised that this stall operates just from a small little humble sh
In 2007, it was reported in the news that Mr Lee, the owner, earned up to $139,200 a month selling an average of 116 bowls of noodles per hour, becoming the highest earning hawker in Singapore.
Based on the above information, if you have imagined the size of the stall and scale of business to be huge like one of those big fancy restaurants, you would be surprised that this stall operates just from a small little humble shophouse-style coffeeshop tucked away in a corner of Siglap.
This of course brings me to the next point - the crowd. The queue is crazy during meal times, and even during off-peak hours, there is still a steady stream of customers. I am not very familiar with the East Coast area since I do not stay near there at all, so it seems to me that this stall is quite inaccessible (to people living/working in other parts of Singapore) by public transport, unless you are willing to change a few buses or walk in the sun for a distance just to tuck into a bowl of their savoury noodles. My friends and I travelled to this stall by car, and as expected, the parking is even crazier than the crowd.
$5.50 for a small bowl of prawn mee with pork ribsThese are farmed tiger prawns, and are quite small sized. Only 1 prawn (halved, to make 2 slices) and a few pork ribs which are mostly bones.
$8.80 for jumbo prawn meeThese are tiger prawns from the ocean, and are visibly much larger in size. Only 2 prawns, halved to make 4 slices.
According to the owner, the jumbo prawns are more expensive not only due to its size, but also the obvious difference in taste; it is alot more fragrant than normal prawns.
The soup broth, in my opinion, is the most important determining factor for a good bowl of prawn mee. In this case, it was quite savoury, and there's a little tinge of sweetness of the seafood too. The prawns itself were quite fresh and chewy. I like it that the prawn meat doesn't stick to its shells so it's easy to peel off the whole chunk and crunch on it. The noodles (thick bee hoon) are pretty normal in my opinion, except that it is thinner and slightly harder than those normal kinds of thick bee hoon.
Ngor Hiang, $5.60The prawn noodle stall pretty much dominated the entire coffee shop, except for a small ngor hiang stall which is operated by a relative. It seems that most customers also ordered a serving of ngor hiang to complete their meals.
Although a tad expensive, it was overall a good and satisfying meal.
張貼
