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Mixed Porky Prawn Noodle ($7.50 soup / $7 dry)
Surprisingly, the prawns weren't the highlight of this dish; they were a unfortunately little bit overcooked. Thankfully, they came split in half so the shells came off easily.
I was actually most impressed by the porky things - specifically the liver, which was cooked to perfection & very creamy. Noodles remained al dente even after soaking in the soup.
Signature Prawn Noodle ($5 dry / $5.50 soup)
The soup is a little bit sweet; good balance of porky & prawny. Robust, but not overwhelmingly cloying. Refills are possible - we asked for 1x refill for both of us to share.
The chilli in the dry version packs a punch.... You have been warned. (I think I'll never get used to eating dry prawn me 🥵)
While running errands, I went to Sixth Avenue Porky Prawn Noodle at 7:30am on a Sunday... & there was STILL 1 person in front of me. By the time I finished my food (& coffee), it was 8:30am & there was a pretty long line of ~10 people 😲
The prices displayed are for the soup version; you pay $0.50 less if you opt for the dry version (except for the Pig Liver Kidney Mee Sua, which is soup-based). Re portion sizes, there are 2 sizes to choose from; I got the smaller sized ones.
Come early or perhaps during off-peak hours to beat the queue! I've seen posts on social media that show insane snaking lines. Driving here can be quite a pain, as parking is limited - but I got lucky that day.
Handmade prawn paste, which was cut into rectangular shapes and served in the basic prawn broth with greens and beansprouts. The soup leaned more toward a beansprout flavour, with the prawn paste itself being mild but succulent. It’s a comforting, mild dish for those seeking something heartwarming and easy on the stomach.
Set A comes with Braised Pork Rice topped with a braised egg, pickled radish, and a small plate of Sambal Kang Kong. The rice was mushy and sticky, with sweet braised pork and a generous drizzle of dark braised sauce. The flavour was mild and sweet, reminding me more of a Japanese-style braised pork rice rather than the richer, stronger in spice Taiwanese version. It’s a decent dish for filling your belly, but not something that stands out as fantastic. The Sambal Kang Kong, on the other hand, was crunchy and saucy, with a nice savoury sambal flavour, reminded me of sweet potato leaves in both taste and texture.
Pork lovers, rejoice! This dish is a porky goodness, featuring noodles, sliced pork, pig skin, heart, liver, kidney, tail, small intestine, large intestine, and spare ribs. I got the soup version, and although it’s the same prawn broth, the soup here felt much richer, likely infused with the essence of the pork. I was impressed by how well the pork innards were executed. They were clean, tender, and with no unpleasant aftertaste. The spare ribs were soft, fatty, and meaty, and the pig skin was wonderfully smooth. I’m not a huge fan of innards in general, but I have to say they were handled quite well here.
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