When a reader texted, “You should try Geylang Prawn Noodle along Upper Paya Lebar Road”, I made my way there as this could very well be another Hae Mee gem.
To be honest, despite the business being around for about two decades, it is less well-known that some of the others, say Beach Road Prawn Noodle House or
Jalan Sultan Prawn Mee despite similar styles.
Is it the location? The lack of awareness?
Apparently its Fujian roots trace back, somewhat distantly, to the well-known Blanco Court Prawn Mee.
The current owners, Andy and Katie, took over from Andy’s parents after running a food outlet at Changi Airport T4.
They have not tried to reinvent the wheel, but have made small adjustments to keep the recipe alive while fitting it to the tastes of today.
A basic prawn noodles starts at $7, with more if you add pork ribs or pig’s tail.
There is also the combination mee, which has a mix of pork ribs, pig’s tail, and prawns in one bowl for variety.
I ordered both the soup and dry versions to compare. While I usually prefer the dry, for this eatery, I leaned toward the soup.
It was clear, light brown, and carried a soft sweetness with a mild prawn aroma.
Some diners may find the broth slightly diluted, especially compared with more famous prawn mee outlets, but I still found it flavourful without being too heavy or salty.
The gentler profile makes it easy to drink.
The prawns were split into halves (three pieces total) and neatly arranged. They were fresh enough but modest in portion.
The pork ribs, on the other hand, were unfortunately on the tougher end and hard to chew.
As for the dry version, the bee hoon and noodle combination was cooked just right, neither too hard nor too soft.
The sauce was a glossy mix of dark soy, chilli paste, and fried shallot oil, but the pork lard was noticeably missing.
There was little of that smoky aroma or the crunch of lard cubes that many old-school prawn mee fans look for.
The ngor hiang is a modest side, with some pieces made in-house and others from suppliers.
The quality can vary slightly, but the beancurd skin is usually crisp and works best when dipped in their tangy chilli sauce.
It is not the star of the visit, but a casual add-on if you want variety alongside your noodles.
The lighter broth, modest portions, and location away from major hubs mean it draws mostly regulars and nearby workers.
This keeps it comfortable and never overwhelmingly busy. If you are nearby and want a warm, familiar bowl that does its job without fuss, why not?
Geylang Prawn Noodles
327 Upper Paya Lebar Road, Singapore 534947
Opening Hours: 8am – 7pm (Tues – Fri), 8am – 7:30pm (Sat), 8am – 4:30pm (Sun), Closed Mon
Other Related Entries
Blanco Court Prawn Mee (Beach Road)
Beach Road Prawn Noodle House (East Coast Road)
Jalan Sultan Prawn Mee (Geylang)
Covent Garden Prawn Noodle (Havelock Road Food Centre)
Amoy Street Boon Kee Prawn Noodle (Mei Ling Food Centre)
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