The broth of the Seafood Paofan was incredibly rich and decadent - imbued with the creamy essence of the prawn heads and the umami freshness of the la las. The chili paste in the Jumbo Prawn & Pork Shabu Prawn Noodles further elevated the broth, creating a complex umami and spicy flavour. This, complemented by the generous portions of pork lard and kang kong, created a dish that is super indulgent yet not too cloying. Would recommend this restaurant to anybody who is considering getting a nice satisfying bowl of prawn noodles (especially on a rainy day!)

Don't think it's worth the price tag but still a great one-time experience to just check it off the to-try list! I personally prefer more umami and savoury based prawn soup and their version is closer to a prawn bisque (without the cream), it's more to the sweet side and lacking the savoury balance. The prawns are big and fresh, soup is decent, and that's about it😅 We paid low $50++ for 2 prawn soup with noodles (the normal prawn and jumbo prawn) - strangely, we think the normal size prawn soup is actually more flavourful than the jumbo prawn soup. 🤣

Everything Claypot and Super nice! I love Hokkie prawn mee and this I must say is my new favorite. Ok it’s not the cheapest but they are generous with good sized prawns. And when served on a Claypot it has that nice balance of keeping it hot while still supper moist at the bottom. Next was the Pao fan with deep flavors. The prawn paste chicken wing was also good! I would definitely come here!

I rarely come across a prawn noodle soup that leaves such a strong impression, but this one genuinely stands out. The broth is the highlight — incredibly rich, layered, and deeply umami. There’s a natural sweetness that comes through from the prawns, balanced beautifully with that savoury, almost slow-simmered depth that you can tell has been carefully developed over time. It’s the kind of soup you keep going back to sip even when the noodles are finished. The prawns themselves were outstanding — fresh, firm, and bursting with natural juices. Each bite released that subtle sweetness that blended right into the soup, elevating the whole bowl rather than just being a topping. It felt clean, fresh, and satisfying without any heaviness. The noodles were cooked with real precision. Springy and smooth, they held onto the sauce and broth just right, so every mouthful was evenly coated and full of flavour. Nothing felt clumpy or overdone just that perfect texture that ties the whole dish together. We also had the ngoh hiang platter, which turned out to be just as impressive. Every piece had its own character, from crispy and savoury bites to more tender, flavour-packed ones. The cheese ngoh hiang in particular was a standout it’s gooey, rich, and slightly indulgent without overpowering the rest. It added a nice contrast to the more traditional items, and honestly, it’s something I would order again without hesitation. Overall, every element on the table felt thoughtfully done and consistently delicious. This is the kind of place I’d confidently recommend if you’re craving a really solid prawn noodle soup with well-executed sides — and definitely somewhere I’d return to.

I’ve tried quite a number of prawn noodle spots across Singapore, but this one genuinely stands out as unbeatable for me. The soup alone is already on another level like i’m being fr its rich, aromatic, and deeply satisfying with that perfect umami punch. Its naturally sweet it is at the same time, clearly drawn from quality prawns and a well-developed broth. It’s not just strong in flavour; it’s layered, balanced, and incredibly addictive to drink. The prawns were exceptionally fresh like there were juice in the head itself and firm with that satisfying bite. When you bite into them, woah the natural sweetness and juices release into the soup, making every spoonful even more flavourful. Like the prawns is really very very fresh. I also really liked the pork ribs, which were surprisingly good. They were very tender and soft, practically falling off the bone, and importantly, there was no porky or gamey taste at all. Instead, they absorbed the soup’s flavour really well and added another comforting, savoury dimension to the bowl. We also had the ngoh hiang, and it was just as impressive. Each piece had its own distinct texture and taste, from crispy savoury bites to more tender, flavour-packed ones. Overall, having tried many prawn noodles in Singapore, this one is easily at the top for me. Everything from the broth to the sides felt intentional and well-executed. Definitely a place I’d go back to and confidently recommend. FYI i also promote it to my grab driver.