One Prawn & Co 🦐 Kick Butt Umami Prawn Mee @ Now 458 MacPherson, Formerly Golden Mile 一號蝦麵

Singapore millennials' take on Penang prawn mee with indulgent full body soup, power packed with umami savouriness fronted with sweetness. Fresh big prawns and signature handmade prawn balls - win already lor. Eat with crustacean umami, aromatic, spicy hot house made sambal chili - check mate liao ♕

Stall name: One Prawn & Co 一號蝦麵

Address: 458 MacPherson Road Singapore 368176 505 Golden Mile Food Centre, stall #01-93, S199583

Tel: +65 9639 8668

Hours: 11:00am - 5:00pm (Monday off)

One Prawn Noodle sports a perpetual queue at Golden Mile Food Centre, so I was really eager to try it.

I was early and stall owner Gwyneth was busy preparing the prawn stock to open the stall at 11am. Smelling the crustacean aroma and seeing the amount of prawn heads that go into the stock, I couldn't resist requesting Gwyneth for a photo (which she graciously obliged 🙏).

Gwyneth was a culinary diploma graduate from Temasek Polytechnic and went on to a degree with CIA (Culinary Institute of America). She interned at various restaurants during her studies and worked at several well known establishments after graduation including Forlino, Tong Le Private Dining and Burnt Ends. She was also in the start up team of Level Up Bar. Gwyneth launched One Prawn Noodle stall at Golden Mile Food Centre with a business partner in 2019.

One Prawn Noodle is a souped up (pun intended) version of Gwyneth's mum's Penang prawn mee recipe. Gwyneth's mum hails from Penang.

I went for the $8 version mainly because I was curious about those house made prawn balls.

Oh man..., that prawn soup really nailed it. It was thick, full bodied and felt creamy in the mouth like a cross between tonkotsu soup and prawn bisque. The dominant flavour was robust sweet savoury from pork bones etc followed by crustacean savouriness. It was very nice indeed (though personally I prefer the reverse order, meaning crustacean savoury first followed by porcine and other sweetness).

Shallot oil and lard added layers of nice flavours and aroma to the tasty soup.

There were three large half prawns. The prawns were fresh - Gwyneth keeps them in the chiller, takes out only the required amount to blanch on order. She said this is the only way to retain the prawn's freshness, so customers can feel the crunchy texture and sweetness at its best.

Such commendable attention to details and care for customer's dining satisfaction.

The house made prawn ball was tender-soft and gently sweet savoury. There were little fermented fish roe inside which released bursts of umami when they popped in our mouth.

Want more kick in the soup, prawn or prawn ball, can dip them in the sambal chili. The sambal chili had lots of dried prawns, aromatics like lemongrass and a sharp hot chili sting. I enjoyed the sambal chili by itself and didn't need to use it with the soup, prawn or prawn ball which were all nice on their own.

Don't need to say much about the noodles or bee hoon as this prawn noodle is all about the soup, prawn and prawn ball 😄 The carbs taste good though, as lots of tasty soup clung to the strands.

The token kang kong greens qualify this as Penang prawn mee though a highly souped up version.

One Prawn Noodle 一號蝦麵 is one of my top choices at Golden Mile Food Centre 👈 click

Gwyneth's Temasek and CIA juniors who took the same less travelled hawker career route at Duke of Congee 👈 click

View this post on Instagram

A post shared by Tony Boey Johor Kaki (@johorkaki)

Written by Tony Boey on 28 Mar 2021 | Updated: 25 Mar 2022