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.
Everyone who loves prawn noodles know that the verdict lies in the prawn broth. In this case, the prawn broth was rich, sweet and full of umami flavour with a tiny spicy kick to awaken (and not shock) your tastebuds. I love it. The prawn flavour was full on and the thick beehoon + yellow noodles were the perfect combo to have with the soup. The pork ribs were melt-off-bone tender and the prawns were fresh.
To me, this was not mind-blowing or off the charts, but it's just a classic, well-cooked delicious bowl of prawn noodles in the most authentic style possible, and that deserves a try. There are many "innovative" or famous prawn noodles out there, but I know where to go if I want just a solid bowl of prawn noodles. And I'll be back to try their laksa!
🙅 Thank you, next
🤷 Try if feeling indulgent
💁 Bookmark this ✔️
🤷 Try if feeling indulgent
💁 Bookmark this ✔️
1980 Hokkien Prawn Noodle.Laksa
1 Kadayanallur St, #01-23 Maxwell Food Centre, Singapore 069184
Mondays to Saturdays 9AM to 3.30PM
Closed on Sundays
Thank you Bryan for the invite!
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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!
The space is small, cosy and intimate with just one 2-person table and the rest situated at a U-shaped counter so the team can explain the food when it is served.
Here was the July-Aug 2024 menu. It's fixed price and we paid $260 each for the $238+ 10-course menu (no alcohol, drinks). Which is actually pretty decent today.
Here's the drink list if anyone's curious! They have some teas as well but we thought let's focus on the food.
Every course was a wondrous medley. I don't think it is right to call it fusion. On their website, it says that their chef-owner, "Chef Ming Kiat, is a proud Singaporean who he creates an original menu based on his personal interpretation of Singapore's food." It also says, "Our cuisine is rooted in Singaporean flavours and inspired by Japanese cuisine and technique. We serve an omakase style tasting menu that changes every 2 months."
The first was a refreshing fruit 'ceviche' with sugarcane granita that whetted our appetites for more!
One of the most interesting dishes of the night was this lightly tempura-ed zucchini flower that we were to dip into a 'palak panner' dip. Super light yet intense with flavours.
We also had this Crab, Curry, Crumpet one-biter. Yummy.
There's also a Tomato Egg Chawanmushi which tbh, was a bit too sweet for me due to the tomato. I love the prawns bits inside and the silky smooth steamed egg though.
Then we had a super interesting dish named "Cold noodles with Suan Ni Bai Rou". I have no idea what the 'suan ni' mean, but bai rou seems to be 'white meat'. Regardless, it just tasted like the tangy cold Japanese noodles with a pleasant garlic flavouring.
We also had this Grouper, laksam dish which I think could be the least interesting for me. The fish was undoubtedly very fresh with a crispy skin that takes an expert to do. But everything else is a bit meh... the play on laksa and assam (I assume) did not really come through.
There's also a small bowl of Tsukune, chayote, watercress soup. This was great for me as a palate cleanser, and it felt like this was also the most "homely" dish of all where I can taste the Singaporean cuisine influence.
We then also had the Buah keluak, squid ink paella. At this point both of us were sufficiently stuffed and struggled to finish the dish. It was also too heavy TBH. I think this acts as the final carb dish ala wedding dinners before the dessert to top up those who still felt hungry, but both of us were not of that camp.
This Mango, sago, dill dessert was then very much appreciated! So light, so playful, so delicious.
We also saw the team frying up these little fritters that we thought were churros, but turns out they were for the Soybean 2.0 dou jiang you tiao with soybean ice cream and soya caramel sauce (I think). Ingenious.
Here I am with my bff of many many years! So happy to catch up and enjoy this amazing gastronomic adventure together.
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 ✔️
Mustard Seed
75 Brighton Crescent, Singapore 559216
Wednesdays to Saturdays 7pm-10.30pm, Saturday lunch 12-2.30pm
Closed on Sundays, Mondays and Tuesdays
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
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