Pork ribs prawn noodles (S + M) + ngoh hiang ($20.50)!
Hawker prawn mee for two: small and medium pork rib prawn noodle bowls in a dark prawn-and-pork broth, plus a ngoh hiang platter of fried rolls and sides. $6 + $8 + $6.50.
Lunch with BB: prawn mee + ngoh hiang, $20.50 total. Repeat visit. π
What was on the table:
- Two bowls of pork rib prawn noodles (small + medium): prawns, pork ribs and noodles in the rich prawn-and-pork broth, one bowl darker and one lighter
- Ngoh hiang platter: the five-spice fried meat rolls, plus fried beancurd, prawn fritters, sausage and cucumber, with the pink chilli and dark sauce dips
Prawn noodles (θΎι’) is the Hokkien soup that takes the most work to do properly: the broth is simmered for hours from prawn heads and shells plus pork bones, the shells fried first to deepen the flavour, until the soup turns a deep umami-sweet brown. The richer and darker the broth, the more prawn went into it, and a good prawn mee soup tastes of the sea and the pig at once.
The pork rib version adds slow-cooked rib pieces to the standard prawns, the meat falling off the bone, making the bowl more substantial. Ordering it in two sizes (S + M) is the coupleβs move, a smaller and a larger bowl for two appetites.
The ngoh hiang (δΊι¦) platter is the classic prawn-mee companion: five-spice pork-and-prawn rolls wrapped in beancurd skin and deep-fried, alongside fried beancurd, prawn fritters and sausage, cut up and served with the sweet flour-sauce dip. It is the fried side that turns a noodle lunch into a proper spread.
At $20.50 for two prawn mee bowls and a ngoh hiang platter, this is fair value for two, with the ngoh hiang as the shared treat.
Overall: 4.2 / 5. πππΌ The deep prawn-and-pork broth was the standout, the ngoh hiang the reliable side. Family hawker order, would re-visit.
