Sunday, 7 May 2017

Best in Golden Mile Food Centre List. Prawn Village 虾乡味

Best-Golden-Mile-Food-Centre-Prawn-Village-虾乡味

Missing Singapore and Malaysia food after three months overseas, I can't wait to go to Golden Mile Food Centre which is one of my favourite hangouts in Singapore since my National Service days in the 1970s. My buddies have been raving about a recently opened prawn mee stall known as Prawn Village.

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The new kid on the block was enjoying a brisk business this Sunday morning. This old hawker centre has slowly been revitalised with young hawkers gradually replacing the retiring ones. Hopefully, this trend is sustained and maybe even pick up pace.

Best-Golden-Mile-Food-Centre-Prawn-Village-虾乡味

Anson, in his 30s, worked as a nurse in the Navy, NUH and private emergency medical service before switching to the hawker trade just 5 months ago. 

Anson has always been passionate about food. The basic recipe for his prawn mee he had learnt from a Hokkien mee hawker in Penang nearly ten years ago. (What we call prawn mee in Singapore is known as Hokkien mee in Penang).

Over the years, Anson has been tweaking his prawn mee recipe while cooking for his family and friends (how lucky they are 😄). The prawn mee Anson serves at the stall today is Ver 5.0 and he is still eager to further enhance it in the spirit of constant improvement.

Penang is the birthplace of prawn mee or Hokkien mee 👈 click.

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Prawn Village's prawn mee has the classic Penang Hokkien mee DNA with a few of Anson's own interpretations.

Best-Golden-Mile-Food-Centre-Prawn-Village-虾乡味

The all important broth at the heart of Anson's prawn mee was delicious. The light bodied broth packed a robust crustacean savouriness nicely balanced by sweetness from pork and chicken bones. I love this highly drinkable broth as it was neither overly salty nor greasy.

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The bowl of prawn mee comes with three fresh, good size pond raised prawns (not the little wild sea prawns they use in Penang). Not as punchy in flavour as wild prawns but Anson's prawns are larger and he goes the extra mile to shell and devein them. Anson's prawns felt bouncy and tasted fresh. I enjoy prawns a lot more when they are shelled and deveined 😄 Really appreciate Anson's effort in this.

Best-Golden-Mile-Food-Centre-Prawn-Village-虾乡味

We could spice up the broth further with a puff of gun chili powder. I feel there is really no need as the spiciness just mask the nicely balanced flavours of Anson's prawn broth.

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We also had a "dry" version which is really a Singaporean thing (as they only have the soup version in Penang). Besides the tossing sauce and the soup served in a separate bowl, the other ingredients are the same in both the "dry" and soup versions.

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There were the thin slices of blanched lean pork.

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Then, there were these fried fish cakes which are supplied by Anson's brother who runs Tom's Citizoom Mee Pok Tar in Ghim Moh Market.

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The fish cakes are a nice touch. They were tender and bouncy, almost fluffy. They have a delicate fresh fish flavour. Love it. I am keen to visit Anson's brother's mee pok tar stall next 😄

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Fresh lard crackling always wins my heart 😄

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The tossing sauce is a rather robust blend of savoury sweet spiciness. I like it that the sauce is not overly salty.

But, when it comes to prawn mee (Penang style), I belong to the purist camp and prefer the soup version. Got more soup to drink mah.... 😝 But, seriously I like the taste of slurpy bee hoon and yellow noodles dunked in crustacean savoury sweet broth.

Best-Golden-Mile-Food-Centre-Prawn-Village-虾乡味

👉 If you are around the Beach Road / Lavender area, do give this new hawker stall a try. It's an enjoyable bowl of Penang inspired prawn mee. New stalls like Prawn Village 虾乡味 restore my optimism about the future of Singapore hawker culture. Bravo Anson.

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Restaurant name: Prawn Village 虾乡味
Address:  Golden Mile Food Centre, #01-97, 505 Beach Road, Singapore
GPS1°18'10.5"N 103°51'51.0"E | 1.302909, 103.864179
Hours: 9:00am to 5:00pm (Saturday off)

Non Halal

Date: 7 May 2017

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