Late Night Supper Spot in Bedok
A late-night bowl of noodle soup is a comforting ritual for many, especially those wrapping up a long day at work. If you’re in the Bedok area, the ultimate supper destination is Fengshan Market, known for its iconic Bak Chor Mee soup, Pork Porridge, and BBQ Chicken Wings. Now you can add a steaming bowl of prawn noodles to the lineup.
Served in a rich, umami-packed broth made from slow-simmered prawn heads, pork bones, and aromatic spices, this dish is a haven for hungry souls seeking something hearty and satisfying. Generously topped with jumbo prawns, tender pork ribs that fall off the bone, crispy pork lard, and fragrant fried shallots, it’s the quintessential supper dish that warms both the heart and the tummy!
Made By Prawn Mee Enthusiasts
This new hawker stall has only been open for four months but has already captured the hearts of the late-night supper crowd. It’s the passion project of Roger, his wife Elena, and their friend Monica, all ardent fans of traditional prawn mee. What makes their stall stand out is their dedication to crafting authentic, old-school prawn mee.
Elena personally selects the freshest prawns from various wet markets each morning. She would meticulously peel 8 kilograms of shallots to produce fresh, fragrant shallot oil too. The broth is made entirely from scratch, starting with hours of simmering pork bones before frying prawn heads to create a stock bursting with rich, robust flavor. In an era where pre-made soup bases, fried shallots, and pork lard are readily available, their decision to prepare everything in-house is a labour of love that results in a dish full of character and soul!
The Key Ingredient in Prawn Mee
Over the years, I’ve realized that the defining ingredient in prawn mee soup is the fried pork lard and shallots. This element is what separates the exceptional from the average. The fried shallots, in particular, are vital, as they require the most effort to prepare. Many stalls opt for store-bought, pre-fried shallots, but the contrast between these and freshly made, in-house fried shallots is unmistakable. For me, the quality of the fried shallots is always a key factor in evaluating a bowl of prawn mee. It has the power to truly elevate the dish.
Aside from the fried shallots, the pork lard also plays a crucial role, especially in the dry version of prawn mee. I’m happy to share that the team at one.85 has nailed it. Their pork lard is incredibly crispy and noticeably superior to what you’ll find at many other places. This is one component that really sets them apart from the other stalls. Having said that, although they perfected the texture, the flavour of the lard can still be improved.
Big and Fresh Prawns!
Another standout feature of this stall is the impressive size and quality of their prawns. They offer jumbo tiger prawns for their premium bowls and ang kah prawns for their standard bowls. They have special bowls with gigantic one-foot tiger prawns priced at $28/$36, that are only available when in season. The quality and freshness is unmistakable. Elena purchases the prawns each morning from six seafood stalls across different wet markets.
Go At Night For The Best Soup!
All prawn mee aficionados would know that the soup is always at its richest and most flavourful later in the meal service. Despite this, we chose to visit the stall at opening time to avoid the crowds and take better photos. While the soup early in the day is already delicious, it hasn’t yet reached the full umami depth that comes with the poaching of additional prawns and well as the concentration of the soup during the meal service.
The pork ribs deserve a special mention as well. Though they’re an add-on, they’re highly recommended. These ribs are stewed to perfection, resulting in tender, moist, and juicy meat. Anyone who has experienced dry, tough pork ribs elsewhere will immediately notice and appreciate the quality here.
Conclusion
A promising new prawn mee stall in Bedok, run by a trio of passionate next-generation hawkers who are dedicated fans of prawn mee. They’ve made an excellent start. With time, they could very well become the go-to spot for late-night prawn noodles for foodies across the island!
