✍ 23 Sep 2026. Back at Zhup Zhup at #458 McPherson Road to try out their new expanded menu. It was a good opportunity also for me to taste their signatures and my favourite Singapore fried Hokkien mee again.
We got here early on a sizzling hot day to avoid the lunch crowd.
We started with Mantou Prawn Toast, one of the new items at Zhup Zhup, price SGD$16++
Pillowy mantou toasted till crisp and well browned outside, topped with shelled prawn, black and white sesame seeds, and enjoyed with pleasant mildly sweet tart wasabi mayo.
First time I had a mantou with prawn - it's a good idea and it was delicious. Reminded me of prawn vadai and cucur udang, though same same but different.
Chawanmushi with Prawn Oil $4.50++
I mean we all know and love the familiar soft smooth Japanese steamed egg custard but Zhup Zhup took it to the next level by tweaking it with a dribble of aromatic prawn oil and topped it off with a meaty shelled prawn.
More flavours and more textures than the original but still unmistakably a chawanmushi.
Now I get it, most of Zhup Zhup's new dishes are Japanese inspired and have prawns among the ingredients.
House-smoked Char Siew & Roast Pork platter - $22++ and $40++ serving sizes.
This is a limited time item as Zhup Zhup secured a stock of hickory wood and created this East West inspired fusion dish.
The familiar savoury sweet flavours in tender char siew is now layered with the infused smokey smell of hickory wood.
Smokey wood smell also in the savoury crackly pork rind, juicy fat and tender meat of the Cantonese siew yok.
Dry prawn noodle in a spicy savoury lardy sauce accompanied by Zhup Zhup's renowned umami loaded prawn and pork soup which took at least twenty hours of slow simmering boil to produce.
Very atas premium Singapore fried Hokkien noodle.
Zhup Zhup's famous indulgent claypot fried Hokkien mee now comes with a super luxury version with smoked roasted pork belly.
Zhup Zhup made their excellent fried Hokkien mee better with hickory smoked roast pork belly.
If that is not enough for you 😲 get the ultimate Roast Pork Jumbo Prawn Hokkien Mee ($44++). Oops that's us 🤣
Cap it off with a Del Monte banana size jumbo prawn. Sweet umami flavours in the tender crunchy flesh of the meaty fresh crustacean.
Yellow noodles and thick bee hoon smothered in Zhup Zhup's signature super umami prawn stock reduced to its intense crustacean essence.
At Zhup Zhup, the youthful team takes things to exuberant extremes. If you are from the cheng cheng 清清 gang, ahem... here's a good place to stretch your culinary flexibility 🤭
Most of us are familiar with Cantonese style, Teochew style, and even Thai style of steamed fish. Zhup Zhup has a unique take on steamed fish - dressed with, what else....., their signature umami prawn sauce or GaoGao 厚厚 zhup lah.
Sweet soft tender meaty soon hock fish (marble goby) with super umami zhup complemented by fried garlic, fried pork lard, and a mound of aromatic parsley.
Delicious and good value at $39++
Cheesy Hotplate Rice is the humble but fitting finale to our grand feast.
Inspired by the Japanese shime custom of completing broth based meals by turning remaining broth into the final course.
Rice and Zhup Zhup's GaoGao (thick and intense) prawn and pork broth served on a hot plate topped with prawn butter, prawns and mozzarella.
At the table, parmesan is grated and generously rained over the sizzling hotplate fusing their flavours with the rice, GaoGao™ broth, and mozzarella.
So delicious.
So many layers of umami savouriness with sweetness from rice and the succulent prawns. A steal at $7++ (but only available as add-on purchase of one main course).
Now I have more side dishes to go with my favourite Singapore fried Hokkien mee. It means I can return with more kaki kaki as there will be something for everyone.
Restaurant name: Zhup Zhup | Prawn noodle | Hokkien Mee | Pao Fan
Address: 458 MacPherson Rd, Singapore 368176
Nearest MRT: 15 minute walk from Mattar station
Hours: 11am - 9pm (Mon off)
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Written by Tony Boey on 23 Sep 2026
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| Zhup Zhup by One Prawn & Co | 458 MacPherson Road, Singapore 368176 | Nearest MRT: 15 minutes walk from Mattar station 🕐 11am - 9pm (Mon off) |
✍ 2 Aug 2024. Went to Zhup Zhup this evening. At the end of the dinner, I got prawns flowing out of my ears - Zhup Zhup is all about prawns 🦐 (and a lot more).
Haven't met Gwyn since her One Prawn hawker stall days in Golden Mile Food Centre. Gwyn started with her mum's traditional Penang Hokkien prawn mee recipe and tweaked it as she goes with her Culinary Institute of America degree and fine dining chops at the top restaurants in Singapore including Burnt Ends.
Now, she is owner of her own successful, Michelin listed restaurant, Zhup Zhup. Well done!! 👏👏
Needless to say, Zhup Zhup restaurant offers much more than the humble One Prawn hawker stall. But, the kick ass umami prawn soup at the heart of One Prawn still beats strong in Zhup Zhup.
Pure gold.
Some things don't change, they just get bigger. Zhup Zhup's prawn soup base used in all its dishes is made daily by boiling almost 20kg of prawn head and 30kg of pork bone for over 20 hours. It's an ultra umami concoction.
Our first dish of the evening was fried Hokkien prawn mee.
Gwyn shared with me how she makes her fried Hokkien prawn mee.
First, stir fry a mix of yellow noodles and chor bee hoon (thick rice vermicelli) with eggs and garlic to infuse their flavours and impart wok hei into the noodles.
Next, the noodles were briefly stewed in Zhup Zhup's signature prawn soup exchanging flavours and thickening the soup.
The fried HKM is served in a claypot with the noodles in the still bubbling, steamy prawn stock. It came topped with prawns, lots of lardon, and lala clams which we added on.
The soft tender spongy noodles had a higher proportion of thick rice vermicelli so it didn't have any alkaline taste (I don't mind some actually). The crustacean umami savoury flavour was strong, overlying the slight sweetness of lard, noodle and toasty taste of wok hei. Personally, a bit of sotong (squid) and more pork, perhaps in the traditional form of pork belly strips would round up the flavours marvellously, the old school way. (But, this is a new generation's interpretation.)
As the claypot kept its contents simmering, the zhup (sauce) tends to dry out as the meal progresses. Ask for prawn soup top up, if you prefer it zhup zhup (saucy).
I like it that Zhup Zhup has cut chili because to me, it's the best thing to go with fried HKM.
There's a lot of talk about fried Hokkien prawn mee in Singapore social media recently, and I feel Zhup Zhup's wok hei blast, umami plus rendition need to be in the conversation 👍
Come and try.
Next, the prawn noodle with soup. At Zhup Zhup, your prawn mee serving is customisable.
As we were going to have a lot of prawns, I opted for prawn balls and shabu shabu style pork in the prawn soup (instead of more prawns).
Zhup Zhup's signature prawn balls were mind blowing delicious.
The ball was soft tender juicy with sweet taste of fresh prawn meat. The prawn ball was spiked with fish roe that pops in the mouth setting off microbursts of umami flavours.
Must get Zhup Zhup's prawn balls.
The shabu shabu style pork slices weren't photogenic as they curl up but were deliciously savoury sweet in their soft tenderness. Some of the pork's natural sweetness was exchanged for the umami savouriness of the soup.
Zhup Zhup offers one top up of their signature soup.
Blanched yellow noodles and thin rice vermicelli with bean sprout and kang kong in a bowl of signature prawn soup.
The noodles and rice vermicelli absorbed the prawn soup and its umami flavours well.
I like Gwyn's Zhup Zhup chili sauce as it has belacan (fermented prawn) umami, chili heat and lots of calamansi zest that cuts through the umami savouriness making everything with the prawn soup taste better.
Next, lobster pao fan 泡饭.
This was fully loaded.
The signature prawn soup umami was boosted by lala clams, prawns and lobster.
The boiled rice and puffed rice sweetened and thickened the ultra umami soup. The mix of boiled and puffed rice gave the dish an interesting blend of tender, chewy, soft crunchy textures.
Each serving is enough for 2 to 3 people.
Sides included ngoh hiang which always go well with prawn noodles.
Har cheong gai, chicken wing mid joints marinated in robust fermented prawn sauce and deep fried.
Crisp outside, tender juicy inside. Robustly umami savoury outside, sweet with a bit of savoury flavour inside.
Zhup Zhup's kick butt umami prawn soup dishes will please even the most umami obsessed.
🎗 Disclaimer: Please note that this was a media tasting but the opinions expressed are all mine at the risk of not being invited again.
Restaurant name: Zhup Zhup by One Prawn & Co
Address: 458 MacPherson Road, Singapore 368176
Nearest MRT: 15 minutes walk from Mattar station
Hours: 11am - 9pm (Mon off)
My take on this stall is first sip very good, but u eat eat halfway too thick will feel gelat n sian
ReplyDeleteAh bro, this is the preference of the new generation
DeleteTony Boey Tht y I agree on your statement best for 2-3 person , I alone cannot , esp the lobster rice soup is too thick for older people
ReplyDeleteCarl Neo Boon Hoe this stall nice but must bring gaviscon, cause the soup too thick , Tht time I go eat their lobster rice heartburn halfway through the dish must drink gaviscon ,
ReplyDeleteAgree. Very good
ReplyDelete