We tried Singapore’s best-rated prawn noodles

I used to be by no means big on prawn noodles, however all it took was a stellar bowl to wholly overturn my indifference in direction of the dish. One thing clicked: maybe I by no means understood the enchantment as a result of I by no means had one of the best — and don’t all of us deserve one of the best?

Whereas on the prowl for yet one more excellent bowl to feed my now-addiction, I got here throughout a reader’s advice of Wang Bu Liao Conventional Prawn Noodles. The stall’s glowing Google critiques had been sufficient to spur me on a pilgrimage to Golden Mile Tower to present it a shot and a hopefully worthy addition to our best-rated collection.

Wang Bu Liao has racked up a complete of 132 critiques with a jaw-dropping 5 out of 5 stars on Google Critiques (on the time of writing). A fast skim by the critiques revealed a number of 4-star rankings, none decrease and 5-star ones forming the majority of them. Bar the modest variety of critiques compared to different widespread institutions, its (virtually) spotless monitor file appears to be no fluke and is definitely no simple feat.

The no-frills eatery is tucked away on the primary ground of Golden Mile Tower. As with the opposite F&B institutions within the constructing, the stall has simply sufficient house for the house owners to whip up orders as patrons take their seats on the tables outdoors. 

Regardless of having arrived nicely previous lunchtime, I used to be met with a number of of those tables occupied by clients tucking into bowls of noodle soup. The pleasant house owners chatted them up; and me, afterward. It was spectacular — the best way they might instantaneously inform I used to be a first-timer.

What I attempted at Wang Bu Liao Conventional Prawn Noodles

For sure, I started with the Prawn Noodle Soup (S$6). Though there’s a much bigger bowl priced at S$8, the common portion will fill you proper up. No bells and whistles to this bowl; simply yellow noodles bathed in a deep brown broth, topped with prawns, greens, fishcake and lean pork slices.

With my first spoonful of broth got here the second of reality. The broth was mild but sturdy, with a pleasing smoky undertone that set it other than others I’ve tried. Nevertheless, though the sweetness of the prawns was undoubtedly discernible, I’d have favored it to be extra pronounced.

Nonetheless, I’d describe the broth as comforting and homely, harking back to the prawn noodle soup I grew up consuming at my grandmother’s home.

I seldom discover myself praising the noodles in typical bowls of noodle soup as they style nearly the identical throughout. However right here, I can not assist however say that the yellow noodles had been cooked to an ideal consistency; they had been pleasantly springy and chewy.

Furthermore, because the noodles stewed for so long as my digital camera ate first, their refined alkalinity had a hand in balancing the savoury profile of the broth. The outcome was mellow and completely satisfying.

I used to be all set to peel the prawns, solely to choose one up and have the top pop proper off. Aside from the top and tail, the prawn has already been deshelled for you. That’s half the battle gained for many who take eternally to peel one—responsible!

The prawns had been contemporary, candy and cleaned nicely. I solely wished for extra, because the items that got here with the bowl weren’t probably the most sizeable.

Liang Seah Road Prawn Noodles: Household-run prawn mee stall utilizing conventional recipe from 1946

For good measure, I had a bowl of Dry Gentle Bone Noodle (S$6). The dish was fairly self-explanatory: a bowl of dry-tossed noodles with a bowl of pork rib soup on its aspect. In true meals photographer style, I positioned the tender ribs on the noodles to make the bowl look slightly livelier.

Adorned with a number of items of pork lard, the noodles sported an attractive shiny sheen and I didn’t need to do a lot tossing to get them evenly coated within the sauce. Now, right here’s the place I started to totally comprehend Wang Bu Liao’s stellar score; one chew in and I used to be bought.

The sauce combination had a pronounced umami, with ample shallot and lard oil that eradicated any hint of disagreeable alkalinity within the completely al dente noodles. To high all of it off, the chilli packed a satisfying punch. As I labored my method by the bowl with a lot ease, I discovered myself hoping it’d be bottomless; I merely couldn’t get sufficient.

The pork rib soup had a refined gaminess and tang that I couldn’t fairly wrap my head round on my first sip. It luckily grew on me, after I swirled it round in my mouth slightly and let the flavours linger on my tongue.

Earthy tones took centre stage right here, lending the dish a flavour profile akin to that of natural bak kut teh. Okay, in all equity, they do share the identical basic parts.

The hefty chunk of pork rib was virtually delicate, threatening to interrupt in half as I tried to carry it up for a photograph. It was simply probably the most tender hunk of meat I had ever come throughout, tearing aside on the light prod of my chopsticks. Its consistency was virtually melt-in-the-mouth and actually lived as much as the ‘tender’ in its identify.

Ultimate Ideas

So far as private preferences are involved, I did want for the broth within the Prawn Noodle Soup to have a extra distinct prawn sweetness, although this isn’t a obvious drawback by any means.

That apart, each bowls had been undoubtedly well-executed and extremely comforting. Particularly, the Dry Gentle Bone Noodle was actually unforgettable, or moderately, wang bu liao. I positively see myself returning for it, and maybe to present the Dry Prawn Noodle (S$6/S$8) a worthy shot.

Wang Bu Liao Conventional Prawn Noodles isn’t fully flawless despite its full 5 stars score. Then once more, no stall is or can actually be. On this vein, I do preserve that it’s absolutely deserving of its distinctive score. Not satisfied? I’ll present you:

Anticipated injury: S$5 – S$8.50 per pax

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