I don't usually review hawker food, because there are too many hawker stalls in Singapore to cover and the price of a dish is usually not too high that peo…
I don't usually review hawker food, because there are too many hawker stalls in Singapore to cover and the price of a dish is usually not too high that people would be doing research before choosing a stall. However, a next gen hawker invited me to try his relatively new Penang-style Prawn Noodles and Laksa at Maxwell Centre, and I was intrigued. That's because I know how much work goes into making those dishes and I've had my fair share of prawn noodles and laksa as well so I wanted to find out if the stall manages to match the standards set by the previous gen. So much so I visited the 1980 Hokkien Prawn Noodle.Laksa stall recently on a rainy Saturday afternoon.
For those of you wondering, in Singapore we have Hokkien Mee, which is basically the dryish mixed noodles with seafood. However, I found out that Hokkien Prawn Noodles, especially in Penang, refer to the broth version with prawns and pork ribs (optional). Typically they are simply called prawn noodles in Singapore. Here is the menu where there are only two items available - variations of the Hokkien Prawn Noodles, and laksa. Unfortunately, the latter was sold out (my fault, since i arrived around 1.40pm!).
I ordered my noodles and paid with card via the self-ordering kiosk, which was very cool. Technology! In there, other than choice of noodle type and toppings, I could also choose between non-spicy and spicy, and I opted for non-spicy. However, I realised later (and clarified in case it was a mistake), the broth was still MILDLY spicy, just like the authentic prawn noodles. So if you cannot take spice at all.. go have the chicken rice or something.
Here's my bowl being prepared with that umami rich broth. Perfect for a rainy day.
And here's the signature Prawn & Pork Ribs Noodles in soup form (S$7). For the price, I was pleasantly surprised to find 3 huge de-shelled whole prawns, none of that sliced into half nonsense and a tender pork rib in the bowl. I think I asked for less noodles, because I am having a low-carb life. Regardless, this was the perfect amount for lunch.
🤷 Try if feeling indulgent
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Sometimes one cannot not believe in fate. Me and my bff Rux had been talking about trying out Mustard Seed, a Singaporean 'omakase' place in SG, yet tried once to book unsuccessfully because they release bookings for the month on the first of the month at noon sharp. And believe me when I say it is maybe more difficult than scoring concert tickets. But I had the pleasure to take over a Mustard Seed reservation from our mutual primary friend who couldn't make it, and finally got to go on the eve of our National Day holiday!
If you guys have the opportunity to have a meal here, do it. Reservations are really a bitch to get but after the experience I feel like Mustard Seed is really is something of a must-try in Singapore.
🙅 Thank you, next
🤷 Try if feeling indulgent
💁 Bookmark this ✔️
Reservations
Guests are able to book for groups of 2 to 5.
Bookings for the month of November & December 2024 will be released on the 1st of October, in 2 waves at 10am and 20mins later again at 10.20am, sharp.
Closed : 27, 28 Nov & 25, 26 Dec. Additional lunch service : 29 Nov & 27 Dec
Set Dinner Review: Mustard Seed at 75 Brighton Crescent, Singapore 559216
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