Two weeks in the past, I met a gastronome at a meals discussion board. When the discussion board ended, our foodie dialog continued. It gravitated to what foodies can not help however discuss – the place we prefer to eat and the brand new eats we have tried.
She informed me a couple of newly found hawker stall in Ghim Moh with a model of prawn noodles so good, she desires about it.
I knew I needed to attempt it.
And boy, am I glad I did. Prawn Village’s model of prawn noodles is without doubt one of the higher ones on the market.
The stall opened at Ghim Moh Food Centre in December, after relocating from Golden Mile Food Centre, the place it had been working for a 12 months.
It serves two variations of prawn noodles – a Penang model ($three), noodles in soup with small shelled prawns and a dollop of sambal; and the standard model ($four), soup or dry, with two medium-sized sea prawns.
01-62 Ghim Moh Food Centre, Block 20 Ghim Moh Road; open: 6am to 1.30pm (Tuesdays to Sundays), closed on Mondays; go to www.fb.com/prawnvillage
For $5, you will get pork ribs along with your noodles too. The identical stock is served with all variations.
Prawn Village’s broth is what is going to maintain you coming again. It is heady and spicy, a little bit salty, however fairly umami.
The soup has the potential to be thicker and extra sturdy, I inform its founder and co-owner Anson Loo, 39, a former senior operations supervisor with a non-public ambulance service who has a bachelor’s diploma in nursing.
He says he needed to dial again on the richness to go well with native style buds – the suggestions was that it was too strongly flavoured.
Still, I slurp up each drop. I prefer it and I want extra. The bowl that comes with the dry model of prawn noodles is much too small to satiate my urge for food. I need to order a big bowl of soup subsequent time.
Mr Loo, an avid homecook with a ardour for cooking, learnt the recipe from a hawker in Penang in 2010.
He runs the Ghim Moh stall with two younger college graduate companions – Joanne Heng, 25, and Chan Kheng Yee, 26.
The stock, which is boiled for 3 hours, is made with a base of pork and hen bones, in addition to a blended paste of dried prawn heads that have been fried with aromatics and sambal.
The prawns are purchased recent every day from Jurong Fishery Port.
These devoted hawkerpreneurs get to the stall earlier than 3am to allow them to open in time for purchasers at 6am. Their business, they are saying, is a viable one too.
I hope the trio will encourage a brand new technology of hawkers and foodies to arrange store to maintain Singapore’s thriving hawker tradition alive.
• Follow Rebecca Lynne Tan on Twitter @STrebeccatan