The Weekly Glutton (16/10-23/10)
The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.
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Traditional Prawn Noodle
I suppose each one of us have different preferences when it comes to our favorite food. Some of us prefer the traditional taste, while others prefer the more modern adaptation. I for one favor the traditional, no-frills dishes, and the Old Hokkien Prawn Noodle is one of such places.
Here, they serve simple, fuss-free servings of prawn mee, each bowl capturing the essence of a honest bowl of prawn noodles.
The menu at Old Hokkien Prawn Noodle was simple. Just 4 options of prawn mee to choose from: traditional, with pork ribs, with pigs tail, or with jumbo prawns. Most options allow for customers to choose the size of the portions that they want, and a soup or dry version.
We decided to go with the traditional prawn mee, but ordered a bowl of dry mee and soup mee for comparison.
When I first tasted the soup, I loved the rich, authentic taste of the prawn broth. This was unlike other places that you can taste the addition of MSG to the soup.
Admittedly, the addition of MSG gives the soup a “kick” that was a bit lacking here, but as I am all for sticking to authentic flavours, you won’t hear any complains from me here.
To top it off, the broth was commendably not too salty or oily, especially taking into account the fact that we ordered yellow noodles.
The noodles were of just the right texture— not too soft or overly chewy. In fact, they even carried a certain springiness that we really enjoyed.
However, my favourite kind of prawn mee is the dry version, as each bite is always packed with so much flavour. Tossed in chilli sauce and perfectly al dente, the noodles were gone in a blink.
Arguably the star of the dish, (I mean it’s called PRAWN MEE for a reason) the prawns here were succulent and fresh. We ordered the regular ones, and each prawn was already so plump and meaty.
Imagine the JUMBO PRAWNS!!!
Plus, the prawns here come peeled for you so you don’t have to struggle with it!
Thinly sliced and carrying just the right amount of fat, the pork strips go really well with the prawn mee. They add texture to the bowl of noodles.
Having garnishing adds a special flavour to each bowl of prawn mee. It defines a stall’s signature taste. The garnishing here was unpretentious— shallots, lard, and other ingredients. The shallots and lard, coupled with the crunchy beansprouts and kang kong made every bite of noodles a delight. Not to forget the sinful chunks of lards mixed with chilli, heightening the umami sensation.
Even if you prefer the modern adaptation of prawn mee to the traditional, do still drop by Old Hokkien Prawn Noodle for an honest bowl of noodles. Greeted with warm smiles and a yummy bowl of noodles, one is sure to leave satisfied.