Prawn + pork ribs noodles + ngoh hiang ($6 + $4.40)!
Hawker prawn mee with pork ribs broth, plus a side plate of ngoh hiang variety — fried tau pok, fishcake, beancurd, charsiew. $6 + $4.40.
Lunch hawker spread — prawn + pork ribs noodles + a side plate of ngoh hiang items. $10.40. The proper SG hawker combo. 😋
What was on the table ($6 + $4.40):
- A bowl of prawn + pork ribs noodles — yellow mee + bee hoon mixed in a dark prawn-pork broth (the proper old-school style — slightly cloudy from the long pork-bone + prawn-shell simmer). Topped with whole prawns (heads on), tender pork rib chunks, fried shallots and chopped scallions.
- A side green plate of ngoh hiang variety — fried tau pok, fried fishcake, stuffed beancurd, shredded fried squid / fish maw (the crumbly textured pile), slices of dark sweet charsiew, cucumber wedges.
- Side dishes of dark sweet sauce, bright orange chilli sauce and dark sambal chilli in red bowls.
The prawn mee broth here is the proper Hokkien hawker style — boiled down for hours with prawn shells AND pork bones to get that distinctive dark umami depth. Most chain versions skip the pork bones; the result is a thinner broth without the meat richness.
Pork ribs are the upgrade ingredient — most prawn mee places give you sliced lean pork; the ribs (with bone) need slower cooking but reward with more flavour. Fall-off-the-bone tender means the prawn mee soup has been done right.
The ngoh hiang side is the hawker buffet move — pick variety, get a bit of everything. Charsiew slice on the same plate is the bonus.
Total: $10.40.
Overall: 4.4 / 5. Broth was the standout (proper Hokkien depth), pork ribs were tender, prawns were generous. Ngoh hiang plate was the variety win. Classic hawker lunch. 😍👍🏼
