Singapore’s hawker culture shines with its diverse food offerings, and prawn noodles stand out as a must-try dish. From rich, flavorful broths to dry-tossed variations, this beloved meal captures the essence of local culinary traditions.
This guide highlights 13 top-rated stalls, including those recognized by the Michelin Guide. Whether you prefer hearty soups or bold, spicy flavors, there’s something for every palate. We’ve prioritized freshness, broth quality, and decades-old family recipes.
Discover hidden gems in bustling hawker centres and modern eateries alike. Each spot offers a unique take on this classic dish, blending tradition with innovation.
Key Takeaways
- Explore 13 highly-rated stalls serving authentic prawn noodles.
- Includes Michelin-recognized spots and multi-generational recipes.
- Covers both soup and dry-style variations.
- Focuses on freshness, broth depth, and local reputation.
- Updated with 2025 rankings from trusted food guides.
Introduction to Prawn Noodles in Singapore
A steaming bowl of prawn noodles tells a tale of migration, adaptation, and local flavors. This dish, deeply woven into Singapore’s culinary fabric, reflects generations of tradition and innovation.
The History of Prawn Noodles
Rooted in Fujian origins, the dish arrived with early 20th-century immigrants. Pushcart vendors perfected the recipe, simmering shells and heads for hours to create a rich umami broth. By the 1950s, it became a staple of hawker culture.
Stalls like Jalan Sultan Prawn Mee showcase 70+ years of evolution. Their recipes balance heritage techniques with local spices, turning simple street food into an art form.
Why Prawn Noodles Are a Must-Try
The broth’s depth comes from slow-cooked prawn parts, releasing natural collagen. This adds both flavor and health benefits. Regional twists include:
- Hokkien-style: Thicker, darker broth with pork ribs.
- Teochew-style: Lighter, clearer soup with a seafood focus.
Affordable and comforting, the dish symbolizes Singapore’s love for bold, communal dining. Every spoonful celebrates history and craftsmanship.
Adam Rd Noo Cheng Big Prawn Noodle
The aroma of shrimp paste and sizzling pork rinds fills the air at this Adam Road gem. Noo Cheng’s MICHELIN-recommended stall proves that greatness thrives in simplicity, drawing locals and tourists alike.
Location and Ambiance
Tucked into Adam Food Centre (#01-27), the stall buzzes with energy. Its proximity to Botanic Gardens makes it a perfect post-walk pitstop. Expect communal tables, clattering plates, and the occasional fan breeze cutting through the tropical heat.
Signature Dishes and Flavors
Their dry prawn noodles steal the show—tossed in pungent shrimp paste and crowned with crispy pork rinds. The broth, light yet flavorful, simmers with open-side prawns for a subtle sweetness.
Customize with melt-in-your-mouth pork belly or fried shallots for extra crunch. Arrive before noon to beat the queue—lunch hours see lines snaking past neighboring stalls.
Da Shi Jia Big Prawn Mee
At 89 Killiney Road, Da Shi Jia serves up smoky wok-fried dishes that draw crowds daily. This Michelin Bib Gourmand spot blends heritage recipes with fiery wok hei mastery, just minutes from Orchard Road’s hustle.
Unique Selling Points
Their white bee hoon ($19.40+) is legendary—thick rice noodles cloaked in a glossy, caramelized sauce. Fresh celery and crackling pork lard add texture, while stir-fried prawns deliver sweetness. The $7.40 bowl with pork ribs keeps lunches affordable.
What sets them apart? Family techniques from the 1960s and a refusal to compromise on fresh ingredients. Every plate echoes the sizzle of the wok.
Customer Favorites
Regulars rave about:
- Dry-style bee hoon: Tossed with shrimp paste and chili for bold flavor.
- Pork rib broth: Simmered for depth, not overpowering saltiness.
- Lunch combos: Quick, hearty meals for Somerset office workers.
Come early—their open-side prawns often sell out by 2 PM.
Hong Heng Fried Sotong Prawn Mee
Morning light filters through Tiong Bahru Market as Hong Heng fires up its wok—the scent of sizzling squid and prawn broth already drawing early risers. Stall #02-01 masters a rare seafood duo, blending briny sotong (squid) with rich crustacean flavors.
What Makes It Special
Their broth simmers prawn heads with squid ink for depth, while spicy sauce made from belacan (fermented shrimp paste) adds a pungent kick. The dish balances textures: silky yellow noodles against crunchy beansprouts and springy fish cake slices.
Portions are limited—they close by 2 PM daily. Regulars recommend arriving before 11 AM for the freshest made-to-order bowls.
Popular Add-ons
Customize your meal with these crowd favorites:
| Add-on | Price (SGD) | Pairs Well With |
|---|---|---|
| Pork Knuckle | 3.50 | Dry-style noodles |
| Braised Egg | 1.20 | Soup versions |
| Fish Fillets | 4.00 | Spicy broth |
| Extra Squid | 5.00 | All dishes |
Pro tip: Ask for chili on the side to control the heat. Their sambal packs a slow-building fire that lingers pleasantly.
Nam Sing Hokkien Fried Mee
At Old Airport Road Food Centre, a legendary stall has been crafting Hokkien-style delights for over half a century. Nam Sing’s #01-32 spot is a pilgrimage for fans of rich, umami-packed dishes.
The Perfect Balance of Flavors
Their secret? A double-boiled broth using 10kg of prawn shells daily. This creates a base so deep, it’s been featured in local food documentaries. The noodles strike a rare “moist-dry” texture—tender yet firm, clinging to every drop of flavor.
Generous portions of wok-fried squid add a briny contrast, while scrambled eggs and crispy shrimp weave richness into each bite. For $5, it’s a steal.
Why It Stands Out
Nam Sing refuses to cut corners. Their 50-year legacy shows in every plate—smoky wok hei, fresh ingredients, and a broth that simmers for hours. Locals swear by the lunch rush, where the aroma alone draws crowds.
Pro tip: Pair it with their house-made chili for a spicy kick. Few stalls balance heritage and taste this effortlessly.
Zhi Wei Xian Zion Road Big Prawn Noodle
The scent of slow-cooked pork bones and fresh seafood drifts through Zion Riverside Food Centre. At stall #04, Zhi Wei Xian’s creamy broth lures both office workers and food pilgrims, its 12-hour simmer a testament to patience and flavor.
A Local Favorite
This Michelin Plate-recognized spot thrives on simplicity. Locals swear by the jumbo prawn option—a photogenic heap of shellfish atop springy noodles. The broth, a blend of pork and crustacean essence, clings to each bite without overpowering.
What to Expect
Crispy fried pork skin crowns every bowl, adding a crackling contrast to the silky broth. Evening visits mean shorter queues, while family packs ($28) let you savor the magic at home.
Pro tip: Pair it with their house-made sambal for a spicy kick. Few spots on Zion Road balance tradition and taste this effortlessly.
Sheng Seng Fried Prawn Noodle
Pek Kio Market buzzes with lunchtime energy as Sheng Seng fires up its wok—generations of regulars know the drill. At stall #01-40, Lai Hiang’s $2.50 bowls defy inflation, offering hearty portions without compromising flavor.
Affordable and Delicious
Their “economy prawn mee” piles fish cake slices atop springy noodles, crowned with crispy lard. Bean sprouts add crunch, while free soup refills keep budgets intact. Office workers swarm the stall by noon, drawn by speed and consistency.
What Makes It Unique
The special chili sauce steals the show—a fiery sambal blending sweetness with slow-building heat. Contrast textures shine: crackling pork skin against tender noodles, all served in under three minutes. It’s hawker efficiency at its finest.
Pro tip: Pair it with their iced barley for a cooling contrast. Few spots in Pek Kio Market deliver this much punch per dollar.
Blanco Court Prawn Mee
Stepping into Blanco Court feels like a culinary time capsule, where every bowl carries nearly a century of tradition. Located at 243 Beach Road, this iconic spot has thrived since its 1928 establishment, drawing crowds with fourth-generation heritage recipes and a vintage coffee shop charm.
Historical Significance
Featured on Korea’s *Running Man* show, the stall gained international fame while staying true to its roots. The walls whisper stories of old Singapore—wooden stools, checkered tiles, and the rhythmic clatter of chopsticks.
Their broth simmers pork tails for 12 hours, extracting collagen for a velvety texture. It’s a technique passed down since the 1930s, unchanged by trends.
Must-Try Dishes
The $12.80 three-in-one noodles combine thick bee hoon, egg noodles, and crispy lard for a symphony of textures. Regulars swear by the dry version, tossed in a secret shrimp paste sauce.
- Pork tail broth: Rich, gelatinous, and deeply savory.
- Korean-inspired combos: Post-*Running Man*, tourists flock for the “TV special.”
- Vintage ambiance: Retro fans and ceiling swirls add to the nostalgia.
Arrive before noon—the lunch queue snakes past the coffee shop’s antique signboard.
Whitley Road Big Prawn Noodle
Under the Whitley Road flyover, a humble stall serves bowls of golden broth that earned a Michelin Guide nod. What began as a roadside gem now draws queues stretching to Old Airport Road regulars, all lured by its $5.50 bowls and fall-off-the-bone pork ribs.
Michelin Recognition
The stall’s evening broth develops a deeper flavor profile, simmered with jumbo prawns and pork bones for hours. Its Michelin Bib Gourmand status celebrates affordability—no frills, just rich, collagen-packed goodness.
What to Order
Regulars swear by two things: the dry noodles tossed in house-blended chili paste and the pork ribs, tender enough to eat with a spoon. Pair them for the ultimate experience.
- Dry-style noodles: Springy yellow noodles with crispy lard and sambal.
- Pork rib broth: Served separately for dipping or sipping.
- Fernvale outlet: Same recipes, shorter queues at their newer location.
Grab takeaway broth bottles—perfect for recreating the magic at home.
Da Dong Prawn Noodles
Blue-and-white crockery gleams under the lights at 354 Joo Chiat Road, where Da Dong’s legacy simmers in every bowl. Since 1966, this corner spot has perfected the art of balancing heritage with innovation.
Generational Recipes
Second-generation owner Watson Lim modernized his father’s techniques without losing their soul. The kitchen fires up at 4 AM daily—shells simmer for hours while XXL tiger prawns arrive fresh from the docks.
Their signature broth skips MSG, relying instead on roasted bones and prawn heads. The result? A cleaner umami punch that lets the fresh catch shine. Even the Instagram-famous crockery serves a purpose—thick porcelain keeps noodles hot without scalding.
Why It’s Worth the Visit
Da Dong turns simple meals into events. Jumbo prawns come bursting with roe, while the $15 “Grandmaster Bowl” piles on pork ribs and squid. Limited batches ensure quality—when the day’s supply runs out, the shutters drop.
| Portion | Price (SGD) | Details |
|---|---|---|
| Classic | 8.50 | 3 prawns, fish cake, noodles |
| Grandmaster | 15.00 | XXL prawns, pork ribs, squid |
| Add-ons | 2.50+ | Extra prawns, no broth refills |
Pro tip: Visit weekdays before 11 AM to skip queues. The Joo Chiat Road location stays busy, but every wait rewards with flavors that span generations.
Jalan Sultan Prawn Mee
The clatter of chopsticks echoes through this 1950s coffee shop, where tradition simmers in every bowl. With a 70-year history, this Michelin Plate-recognized stall at 2 Jalan Ayer proves that heritage flavors still shine. Sister to Beach Road Prawn Mee, it offers a distinct lighter broth that lets fresh seafood take center stage.
Michelin Plate Award
Earning its Michelin Plate in 2023, the stall stands out for consistency. Unlike richer versions, their broth uses fewer pork bones, creating a cleaner taste. Open-side prawns add sweetness, while house-made sambal brings controlled heat.
Regulars know the drill:
- Arrive before 11:30 AM for lunch batches
- Try the dry version tossed with crispy lard
- Bring cash—this is a proudly cash-only operation
What Makes It Special
The adjacent ngoh hiang combo stall completes the experience. Pair your noodles with spiced minced pork rolls or crispy tofu pockets. Vintage ceiling fans and mosaic tiles add to the nostalgic charm.
| Combo | Price (SGD) | Includes |
|---|---|---|
| Classic Set | 6.00 | Noodles + 1 ngoh hiang item |
| Deluxe Set | 10.00 | Jumbo prawns + 3 ngoh hiang items |
Pro tip: Wednesdays see shorter queues. The broth’s clarity reflects decades of refinement—a taste of Singapore’s culinary soul.
Conclusion
From bustling hawker centers to cozy heritage spots, these stalls redefine flavor. Whether you prefer budget-friendly bites like Sheng Seng or Michelin-starred broths at Whitley Road, there’s a bowl for every craving.
Don’t miss the contrast between soup and dry versions—each offers a distinct taste of this culinary adventure. Seasonal highlights, like wild tiger prawns (February–September), add extra depth at stalls like Blanco Court.
Pro tips: Carry cash for old-school spots, and visit mid-morning to skip queues. Share your local favorites in the comments—we’d love to hear your top picks from this Singapore food guide!
