Josh Chua, executive chef, Yardbird Southern Table and Bar

“My wife and I discovered this prawn noodle stall when we used to live near Old Airport Road Food Centre. We always noticed its snaking queue and were curious to find out what the hype was all about—it certainly did not disappoint. Since then, this has been my go-to place for a bowl of piping hot prawn noodles on my off-days.
 
The magic is in the broth—I was drawn to its clean flavours boasting a hint of sweetness from the prawn shells and pork bones being simmered for hours. The result is an almost clear soup base with a dark red hue. The springy noodles are paired with prawns, which I find fresh and tender. Each bowl also contains bits of prawn head, which is my favourite part. This comforting bowl of goodness always makes my day, especially on a rainy day.”

Whitley Road Big Prawn Noodles, 51 Old Airport Road, 01-98, S(390051), +65 9830 1557

Wong Meng Ooi, head chef, The Dragon Chamber

“I chanced upon this stall over a year ago when I was exploring the Clementi neighbourhood. What attracted me to this prawn noodle stall is that it resembles a Malaysian-style prawn mee (Penang Hokkien mee). As I am from Malaysia, having a bowl brings back nostalgic memories of home. I enjoy its aromatic broth; it is made with fresh prawns to produce a sweet and flavourful stock.”

Kian Seng Lor Mee Prawn Mee Laksa, 448 Clementi Avenue 3, 448, S(120448)

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Mitchell Yeo, chef de cuisine, Origin Grill

“I remember it was a rainy day while hanging out with my friend at Joo Chiat. On days like this, we would naturally crave for something soupy and warm. Upon my friend’s recommendation, we decided to have a go at this prawn noodle stall. We tried both the soup and dry versions, and the soup version was the one that kept me coming back.
 
I usually go for the option with pork ribs. On first sip, the broth is incredibly well balanced, with distinctive sweetness coming from both the prawns and pork. The prawns are fresh, and the ribs so flavourfully simmered and tender that it easily falls off the bone. It is further topped with crispy pork lard that adds bursts of flavours. While prawn noodles are usually accompanied with pork ribs, innards are less so. Hence, I was also pleasantly surprised to find the stall offering intestines and liver as add-on options. On days I want to feel gleefully sated, I would customise my bowl with these options.”

Da Dong Prawn Noodles, 354 Joo Chiat Road, S(427600)

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