For full review: http://makeyourcaloriescount.blogspot.sg/2013/06/sg-blanco-court-prawn-mee-beach-road.html

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 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/-)
At S$8, this was the smallest portion for the jumbo prawns category. For the normal smaller prawns, they would come at half the price for S$4. The jumbo prawns mostly came with prawn roe in each of them, so for the cholesterol conscious - beware! We are not exactly fans of prawn roe but the prawns were fresh and distinctly wild caught. The main difference is that burst of freshness in sea prawns which would not have that slightly stale taste like its freshwater counterparts. The prawns were thoughtfully sliced into halves for the lazy diners who would not have to get their hands dirty and messy with the de-shelling. The flesh of the prawns was succulent and bouncy. Topped with fried shallot and lard pieces, it gave an added layer of crispy crunchy texture to the soft al dente thick mee hoon (rice vermicelli) and that beautiful fragrance. While the greens were lacking in the bowl, it was compensated by the unami flavours of the broth, which had an initial taste of savouriness but concluded with a tinge of sweetness at the back of throat upon savouring. It might disappoint some if you are looking for a really strong oomph of the prawn flavours in the broth but do not get me wrong, it was pleasing to our palate, but just a heads up if you were looking for a more intense flavour. While the flavours of the dish and the freshness of the ingredients were spot-on, we felt that it was slightly overpriced at S$8 because what you are really getting is just two jumbo prawns.

For pictures and more reviews, visit my blog at www.ms-skinnyfat.com 

Today i'm going to introduce you the Best Prawn Mee in Singapore, Blanco Court Prawn Mee. I was extremely skeptical when S suggested having that for lunch (i'm not a fan of local fare). So it was with great doubt when i tried this but i was raving from the first gobble onwards.

The only thing to order is the JUMBO Prawn Noodles. Look at the plump white flesh of the crustacean and the rosy creamy cholesterol laden roe. I had the mixed version with prawns and ribs while S stuck with the all prawn soup version (S$8/10). The dry version was bursting with flavors- fragrant fried shallots, fiery kick from the chili, sweet seafood freshness from the luscious prawns and savory marinated pork ribs which fell off the bone. I regretted not ordering the bigger bowl. The soup wasn't just the simple pork bone and prawn broth, it has the full bodied umami taste which has a rich bak kut teh flavor to it as well.

I highly recommend the dry version because it's a lot more flavorful. S thought that his soup one was bland after trying mine. Tip for you, DO NOT order bean sprouts. They will dilute the taste of the soup. I knew my dislike for tau g*** is justified! :P

Read on more here!

Full review and photos: http://foodiefc.blogspot.com/2012/05/blanco-court-prawn-noodle-beach-road.html

I have always wonder where is the best prawn noodle in Singapore. Many people have told me that it is at Adam’s road. Well, I tried it a long time ago and was not convinced that it was the best. 2 years ago,I heard about a prawn mee stall in kitchener road that has garnered lots of reviews, but have not tried it. Last year, I happened to chance upon this prawn mee stall along beach road called Blanco Court Prawn Noodle. Wow, its the best I have eaten so far. I made a trip twice recently to savour their prawn noodles (along with pictures) to show to readers.

If you are a regular, you would have noticed that price has increased by $0.50. In addition, they now a new dish; Jumbo Prawn Noodle! I did not order this during my two visits. Hopefully I will be able to try this on my next visit and blog about it!

Despite there being a perpetual queue at Blanco Court Prawn Noodle, the waiting time at the queue and arrival of food is not long. They are very efficient! Look at the above picture. Each person has a task, it is like supply chain management. One does a part of the dish and then pass it down to the next person (left to right).

The Prawn & Pork Ribs Noodle (soup) was topped with fragrant fried shallots. There are 3 pieces of prawns (half) and around 4 to 5 pieces of pork ribs. The prawns were fresh; firm meat that can be easily de-shelled. The beansprouts hidden underneath the noodle was not overcooked and go well with the noodles. Nothing to shout about the pork ribs except that they were tender.

In a bowl of prawn noodle, the most important feature other than the prawn being fresh will be the soup. In this case, the soup was heavenly! Dark brown broth, rich and tasty flavour with umami taste from the prawns. Moreover, the soup is not oily. I found myself drinking spoonful after spoonful of this prawn soup. Totally souplicious! Certainty one of the best Prawn Noodle I have eaten.

If the soup is insufficient for you, feel free to bring your bowl to the counter and ask for more soup! I am guessing, this soup must have been prepared long before the stall opens with a combination of prawn heads, prawn meat, pork ribs and possibly lard. Any one has any idea? 

I am never a fan of dry prawn noodle, believe the best prawn noodle has to be 'eaten in the soup'. Nevertheless, I decided to try the Prawn & Pork Ribs Noodle (dry with chilli). The prawn noodles was topped with shallots. There is chilli powder at the side should you require it. Comparing the two dishes, I still prefer my Prawn Noodle to be served in soup! Reasons being I felt that the chilli masked the taste (sweetness) of the prawns and also the soup. Well, its a matter of personal opinion.

Blanco Court Prawn Noodle is a shop house with 3 stalls in it, the prawn mee stall, drink stall and Nor Hiang stall. Majority of the people order the prawn noodles. This shop house can cater to quite a large number of people, despite it being packed during lunch time. The good news is that the turnover rate is very fast. Most people eat and go. The queue for the prawn mee and the wait for the prawn mee is quite fast too. They are quite efficient! Although there is no air-con, the place is well ventilated. Moreover, it is cleaner that hawker centres.

This is the best prawn noodle I have eaten so far. Anyone else has any recommendations on where the best prawn noodle stall in Singapore is?

Full review and photos: http://foodiefc.blogspot.com/2012/05/blanco-court-prawn-noodle-beach-road.html