Singapore's Best Bowls of Prawn Noodles

Situated within the bustling Adam Road Food Centre, conveniently close to the Botanic Gardens, this eatery offers patrons two tantalising options: dry prawn noodles and prawn soup noodles.

The dry noodles boast a delectable blend of shrimp paste, creating a chewy and aromatic sensation that truly stands out. Accompanied by a subtly seasoned shrimp soup, it forms a harmonious pairing with the dry noodles. Abundant and succulent, the open-side shrimp in the soup adds to the indulgence. For those seeking to elevate the flavour profile, consider adding pork rinds, slices of meat, or other complementary ingredients for a richer culinary experience.

True to its name, this establishment focuses on crafting authentic prawn noodles, offering patrons the flexibility to tailor their dish to perfection. Its standout creation is the stir-fried prawns with bee hoon (rice noodles), a restaurant signature. Featuring plump and tender split prawns drenched in a savoury and luscious sauce, this dish delights the palate. The rice noodles are expertly stir-fried with dried onions, garlic, and celery, imparting a rich flavour and satisfying texture. Complementing the main dish is a delectable shrimp soup, crafted from long-simmered shrimp heads and pork bones, delivering a delicious and subtly nuanced aftertaste.

Tiong Bahru Market, renowned as a culinary hub, boasts an array of specialty stalls, with one standout being the made-to-order prawn noodle shop. Here, fried noodles and rice noodles are immersed in a hearty broth, infused with spicy sauce and shrimp paste, and served alongside succulent shrimp, fish fillets, squid, and more. The resulting dish, a symphony of flavours, presents a delightful interplay of saltiness and richness, guaranteed to tantalise your taste buds.

Operating in Geylang for more than seven decades, this neighbourhood eatery is best known for the prawn noodles, served in both soup and dry styles. Diners may also customise their bowl with yellow noodles, kway teow or thin bee hoon. At the heart of the dish is a deeply flavourful broth, patiently simmered with prawn heads to draw out a natural sweetness layered with savoury depth. Plump prawns are served split, their firm flesh offering a clean bite, while pork ribs are braised until tender. The dry version is tossed in sambal and finished with a good amount of crispy fried shallots, adding fragrance and richness to the bowl.

Don't overlook this gem of a fried prawn noodle stall, a true gourmet find. Its soup, crafted from prawn shells and slowly simmered, captures the essence of the shellfish in every mouthful. The noodles strike the perfect balance between dry and moist, boasting a smooth texture without being overly sticky. Accompanied by crispy shrimp and squid, as well as fragrant scrambled eggs, this dish promises to satiate any and every craving.

Zhi Wei Xian Zion Road Big Prawn Noodle, nestled in Zion River Food Court, enjoys widespread popularity amongst diners. Their prawn soup boasts a delightful mellowness, enriched by the addition of pork bones for a savoury, fresh, and subtly sweet essence. Adorned with plump fresh prawns, the dish offers a symphony of textures, with crisp, tender meat that refreshes the palate. Topped off with fried pork skin and chili, it's a culinary masterpiece.

Formerly known as One Prawn & Co, Zhup Zhup continues to draw long queues with its rich and flavourful prawn noodles and well-executed local fare. The signature broth is painstakingly simmered with a generous amount of prawn heads and shells, tasting rich in seafood flavour yet clean on the palate, with a natural sweetness.

Served in a claypot with noodles, the classic pairing of yellow noodles and thin bee hoon offers the most balanced experience. Fresh prawns bring a firm bite, while crispy pork lard, fried shallots and crunchy bean sprouts round out the bowl with added texture and aroma.