Thank God for queueing Singaporeans! Following the crowd, I discovered this great prawn noodle stall at Tiong Bahru.
Their secret is in that fragrant chili, which was easily coated on their unbelievably springy noodle-beehoon mix, for slurp after slurp of pleasurable umami. Alas, the accompanying bowl of prawn broth was, while still good, lightweight in flavour.

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