My favourite prawn mee so far had been the Beach Road Prawn Mee along East Coast Road, so I was really keen to see if this could tingle my taste buds. Woah, so many big prawns. There was also a black and white picture of a man selling noodles on a push cart in 1963 hanging in front of the stall. I found out that the man in the picture is the father of the lady selling noodles at the store. Hmmm... second generation prawn mee! So I asked the boss of the stall whether they had any special secret ingredients in the soup. Some prawn mee stalls nowadays would add ingredients like dried scallops, crabs and other goodies but not this one. They stuck to a traditional recipe and used only prawns. (Or else they would have to call it scallop, crab, prawn mee right?)
The verdict: The soup was quite shiok and much better than your "no name, run of the mill, HDB coffeeshop" prawn mee. The prawns were really fresh and the portion of pork ribs quite generous. The bowl I had that day came with two medium-sized prawns split into half. If you want the "mother of all prawns”, you would have to pull out a green note ($5). Quite a satisfying prawn noodle soup, I must say. Not the king of the king prawn noodle, but certainly worth trying.