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I've heard many good things about Zhup Zhup, and I finally got to try it! The prawn broth was rich and flavorful—just the way I like it, and the prawns were fresh and juicy. The ngoh hiang platter, paired with its chili sauce, is a must-try.

Finally visited Zhup Zhup Prawn Mee after hearing so many good reviews about this place. I had the dry prawn mee which was really delicious, with the chilli packing a serious punch. The broth, served in a traditional claypot, is incredibly rich and flavourful, perfectly balancing the sweetness of the prawns with a deep, savoury taste. Overall, it was a really satisfying and hearty meal.

Dish Reviewed: Claypot Hokkien Mee

Rating: ★★★★☆ (4/5)

Review:

Had the pleasure of dining at Zhup Zhup by One Prawn & Co, known for their distinctive fusion of traditional prawn noodles.

Presentation: The Hokkien mee arrived in a claypot, keeping it hot and savoury, topped with a generous serving of clams and three large, fresh prawns.

Taste: The dish was rich and savory, more towards the creamy flavour.

Portion: Though it initially seemed small, the portion was perfectly sized, as too much may be too jelat.

Also got the prawn paste fried chicken wings (4 pieces), and they were incredibly crispy and perfectly cooked.

I had the Dry Prawn Noodles on a rainy evening. The broth is served in a traditional claypot, keeping everything piping hot. The broth boasts a savoury taste, infused with the essence of fresh prawns. I chose springy yellow noodles and thick beehoon for a mix of textures in each bite.

I added har cheong gai to complete my meal. One of the best decisions I’ve made this week.

Also, do note that wait times can be longer due to the restaurant's popularity.

Sambal Stingray @$12/$15

28 BBQ serves up fresh Sambal Bbq Stingray.

Meat is fresh and tender, slides off the bone easily and not over-cooked at all.

Sambal was damn shiok and was not too overly- spicy.

Have ate this a few times and dapao back also. Always consistently good.

(PARTIALLY SPONSORED) @britishhainan has been in business for over a decade now, and they’ve been serving up consistently decent Hainanese western food. Plus, they’re preserving a piece of Singapore’s culinary history that was created by Hainanese cooks working for the British during the colonial era.⠀

Unfortunately, it wasn’t nothing but the hits that night, as the Onion Soup ($8 nett) was a disappointment. Initially we were quite keen on this soup seeing the abundance of caramelised onions in the soup, but the soup was woefully watery and possessed none of the expected robustness of a soup made from beef stock. And yes, it was super sweet, almost saccharine even.⠀

Still, as long as you main British Hainan’s mains, you’ll be alright. Thanks for the invite, @britishhainan & @scalemicroinfluencers!

(PARTIALLY SPONSORED) @britishhainan has been in business for over a decade now, and they’ve been serving up consistently decent Hainanese western food. Plus, they’re preserving a piece of Singapore’s culinary history that was created by Hainanese cooks working for the British during the colonial era.⠀

The surprise hit of the night was the Porky Combo ($20.90 nett), which featured a porcine trio of British Hainan’s signature Hainanese pork chop, mustard pork chop and a classic bri’ish pork banger. The Hainanese pork chop was truly tender and sported a beautiful breaded exterior, and the sweet and sour sauce was tasty enough albeit a little sweet. ⠀
The mustard pork chop was the true standout, and not just because of its smoky & sapid flavours. The pork chop had a texture that hit peak neuron activation in my caveman brain, as it was tender enough to be swallowed with a moderate amount of chewing, but possessed enough resistance to give my jaw a decent workout and give me a chiseled jawline without mewing. And of course, the bri’ish banger was an absolute banger, with its juicy, meaty and bouncy qualities all encased in a snappy sausage skin.⠀

Still, as long as you main British Hainan’s mains, you’ll be alright. Thanks for the invite, @britishhainan & @scalemicroinfluencers!

(PARTIALLY SPONSORED) @britishhainan has been in business for over a decade now, and they’ve been serving up consistently decent Hainanese western food. Plus, they’re preserving a piece of Singapore’s culinary history that was created by Hainanese cooks working for the British during the colonial era.⠀

One common thread I noticed about British Hainan’s food is that it tends to be noticeably sweet, as evidenced by their Signature Oxtail Stew ($32.90 nett). The oxtail is tremendously tender, with the meat separating from the bone with minimal fuss. It wouldn’t be much of a stew if the meat wasn’t accompanied by potatoes & carrots, and both root vegetables were present and stewed till they were super soft. The stew gravy was satisfactorily savoury, but after a while I noticed it getting increasingly sweeter.⠀

Still, as long as you main British Hainan’s mains, you’ll be alright. Thanks for the invite, @britishhainan & @scalemicroinfluencers!

Ngo hiang is freshly fried, crispy and delicious - a must try. The prawn soup is thick and flavorful as advertised too.

Amazing food - ngoh hiang was super tasty! Definitely worth a visit

Located inside the coffee shop just beside Aljunied MRT Station, this vegetarian stall has been serving the neighbourhood for many years.

Lots of ingredients already on display early in the morning.

cosy ambience, delicious and thick broth, tasty ngoh hiang.

one of a kind prawn noodle, definitely must try!