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2014-08-20
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Breakfast Date: 9 August 2014Dish tried: Pork Rib Prawn Noodle ( Dry / Soup)Price: Average $4 per headNearest MRT: Boon Keng ( Boon Keng Food Center/Wet Market)Decided to give my review despite seeing other foodie review as most of the past reviews are concentrating on prawn noodle. My review will concentrate authentic combination of pure pork ribs and pig skin noodles which is unique and yet satisfying.Needless to introduce that Sim Place Prawn Noodles are one and only stall which you can only
Dish tried: Pork Rib Prawn Noodle ( Dry / Soup)
Price: Average $4 per head
Nearest MRT: Boon Keng ( Boon Keng Food Center/Wet Market)
Decided to give my review despite seeing other foodie review as most of the past reviews are concentrating on prawn noodle. My review will concentrate authentic combination of pure pork ribs and pig skin noodles which is unique and yet satisfying.
Needless to introduce that Sim Place Prawn Noodles are one and only stall which you can only find here in Boon Keng food center and no where else.Operated by a couple, the uncle operates around big pots of pork ribs, pig tails, prawns surrounding his kitchen workstation and the way he moves around the ingredients are almost like watching a concert conductor orchestrating. With every move from cooking the noodles to putting in splashes of condiments and soup is just wonderful.
The stall basically served Prawn / Prawn & Pork mixture / Pork Ribs Noodle as the basic. However they have additional sides which you do not see else where and they offer additional of blanched pork liver and pork skin at an affordable at a $1 dollar for each side order.
Straight to the review of noodles and first up - Pork Ribs Noodles ( Dry). The noodle types goes best with yellow noodle and beehoon. Both noodles and beehoon are able to absorb and coat well on their home made chilli and fried onion/pork lard oil. Usually for dry version, you will get a bowl soup filled generously with handsome batch of crunchy bean sprout that soak up the good flavor from the soup. The pork ribs they used are pork softbone which are not the norm we see in typical prawn noodles. The ribs are well cooked as such that meat despite looking blanch are very flavorful and meat just fall of the softbone when you bite into it. For me, I will chew on the softbone which is full of crunch but is subjected to your liking.
Overall is a heartwarming bowl of noodle accept that some of you may find it towards the lighter taste but you can always compliment it with abit of soy sauces. The noodles however remain moist and tasty even when eaten cold which i have tried.
Next up, Pork Ribs Kuay Teow (soup) with added side order of blanched pork skin. I recommended to order soup version with Kuay Teow as it is best noodle to soak up all the goodness from the soup broth. The added blanched pork skin works really well and as it continues to soak in the soup which makes a blanched pork skin very flavorful. Again the soup based noodles are served with alot of beansprout and needless to comment on pork ribs which are simply delicious beyond description. Sprinkle on with fried onion and pork lard oil mixture makes very satisfying. If you prefer slightly spicy, you can add in their chilli padi but be warned is deadly and yet despite reminder to myself, i fall victim to the padi by putting into my soup but no regret.
Last but not least, note that if you want additional soup , you will have to pay for it which is the only downside for me but fortunately they usually are generous with soup serving that is sufficient for consumption in one go. I have never tried their version with prawns as i felt to get the best quality of prawn essence will be from the soup broth that is already filled with the goodness from prawn shell and pork bones. Be expected long queue but the queue is fast as couple works seamlessly as a tag team to cook and serve the customers with efficient and precision. The taste always stays unchanged despite umpteen times we have ate from this tall. Do try it.
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