Pang Che Chyi and Maggie Bhet, his wife, started this stall serving prawn noodles, in dry and soup version, together with braised pork tails and soft bones. They first started it at Beo Crescent Food Centre and is still having a stall there. Che Chyi used to work in the kitchen of Crystal Jade, a Cantonese restaurant for more than a decade. Their current recipes are the result of experimenting with different recipes and cooking techniques as well as ate their way through countless bowls of prawn noodles across Singapore. The broth is made with fresh sea prawns, pork bones, dried prawns, and herbs for a rich and complex flavor. They are trying to recapture the flavor of the yesteryear that Singapore adored.
I ordered the smaller portion of Pork Ribs Big Prawns Noodle for $5.00, the larger portion is at $6.00. It consists of a good portion of yellow noodles with 2 medium-sized prawns and a few small pieces of pork ribs, garnished with fried shallots before serving.
The prawns tasted relatively fresh, they actually made an effort to devein the prawns and removed the shell of the center part, leaving the tail and head on. The level of spiciness of the chili is not to be underestimated but it added flavor to the noodles.
JJ PRAWN NOODLES
51 Yishun Avenue 11 #01-21 Yishun Park Hawker Centre SINGAPORE 768867
Operating Hours: 7.00 am to 7.00 pm (Closed on Mondays)
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