The issue: As a first-time customer, I ordered dry prawn noodles. The stall automatically added chili to the bowl without asking, which was problematic due to my spice sensitivity. Dismissive service: When I pointed out the issue, the lady boss refused to offer a replacement, defensively stating that adding chili is their SOP and how their customers order and told me to "be reasonable." The resolution: Unlike typical hawker hospitality, they did not offer a complimentary remake. Note that it was some wait before I get to my queue earlier too. I had to explicitly ask for a new bowl and was charged an additional $2 (I did). Final Verdict: While the prawn noodles themselves taste decent, the owners' proud attitude and poor customer service make the stall unworthy of its Michelin recognition. Do explore other stalls in the food centre, they are pretty good too eg indian ronak, mutton soup etc.

Ordered the prawn noodles with pork belly. Taste is decent, but compared to other places I’ve tried, this one is not as good. The noodle sauce is on the sweet and oily side, and the soup is just okay. The pork belly was sliced very thin. They also don’t allow adding extra noodles or topping up the soup. The price has gone up as well, so overall I think there are better options out there and I won’t specially go there to eat.

Once in a while, it’s good to be a tourist in your own country to experience things from another perspective. Ordered sliced pork prawn noodle $7. Came with 6 “half sliced” prawns, that makes it 3 prawns in total and a few slices of pretty tender velvety pork slices. Everything was on the salty side, prawns were firm and feels pretty fresh. But salt is what’s needed to deliver the umami punch to your palate. Therefore it’s not a complain. Not bad not bad.

Noodles is a little sweet for me, but the bomb is the soup. Extremely unami and refreshing from the sea prawns used. 29Mar2025: revisited. Their wild caught prawn adds a different dimension to the soup. Soup is still da bomb!

Singaporeans take prawn noodles seriously and with many options and several good ones dotted across the island, this stall is one of those that draws a queue and is one of the more frequented stalls at Adam Food Centre. The noodles and thick bee hoon are cooked al dente with a nice bite, the sauce is lighter than some other stalls, though the lard oil that coats the strands make them slick and smooth to consume. For the more affordable option, the prawns are smaller but are still fresh and succulent. The unassuming bowl of soup with its brown hue contains the richness and sweetness of prawns and is balanced.