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| Loyang Way Big Prawn Noodles 大虾面 | 64 Loyang Way, Loyang Way Food Village, Singapore 508754 ☏ 9083 3320 ⏰ 7am - 2pm (Sun off) |
I have seen and tried several stalls with "Big Prawn Noodle 大虾面" in their name. They have a certain DNA in their taste profile and pretty presentation which I like. So, I was wondering where this variation of prawn noodle came from. I haven't tasted anything like it in Malaysia or in Xiamen, Fujian (where the dish came from).
*Of course, there are many prawn noodle places that serve big crustaceans but this "Big Prawn Noodle 大虾面" has its own unique taste profile.
Today, I joined buddy Neo at Loyang Way Food Village Big Prawn Noodle stall in search of the OG (original) big prawn noodle.
According to Song Lai Meng, the current owner of Loyang Way Big Prawn Noodle, the dish is chef Dixon Fong's re-interpretation of traditional prawn noodle.
Dixon is a former Tung Lok group chef. He brought his expertise and creativity to bear on the traditional dish with its roots in Xiamen, Fujian. So what we get is an elevated version of prawn noodle but still sold at hawker centre / kopitiam prices+.
Dixon's rendition became widely popular and many "Big Prawn Noodle" stalls sprouted up all over Singapore serving the same or similar interpretation. Some are former employees of Dixon or of Song.
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| Song and Neo on my left |
Dixon has happily retired, handing his business and recipes to Song. Song grew up in a F & B family, helping his dad's handmade chwee kueh business since he was a child. Today, Song runs a few F & B ventures including Big Prawn Noodle at Loyang Way and in Marsiling.
The menu is on the signboard. There are many options and add-ons such as abalone, pig tail, pig skin, intestine, etc.
Today, I had the soup version with prawn and pork rib.
The reddish brown soup was not viscous but packed with pork, crustacean, and dried seafood umami flavours. Song shared that besides prawn heads & shell, and pork, old hens are also added to sweeten the soup. You can imagine the depth of indulgent umami savoury and sweet flavours.
I opted for the normal size prawns instead of big crustaceans. The little pinkie size ones were shelled, fresh, soft crunchy and gently sweet. Nice.
The rib's porcine sweet meat was nearly fall-off-the-bone tender with a subtle chewiness - just right texture in my books. I don't like too soft and rubbery is also a no, no.
Soft tender, spongy, sweet lean pork slices.
The pig tail was done just right too - soft moist meat, soft sweet fat, tender chewy skin.
Slurpy blanched yellow noodles and bean sprouts bathed in the rich flavourful soup.
Neo had the dry version. He liked it.
Crunchy grease saturated lard croutons make prawn noodle, whether soup or dry taste better.
A prawn noodle riddle that had long puzzled me. This version of big prawn noodle created by chef Dixon Fong is well worth coming back for especially at his #167 Marsiling outlet (5 minutes from Marsiling MRT) which is nearer to Johor 😄 Next time, I shall go for the big prawns, dry (spicy) version.
Stall name: Loyang Way Big Prawn Noodles 大虾面
Address: 64 Loyang Way, Loyang Way Food Village, Singapore 508754
Tel: 9083 3320
Hours: 7am - 2pm (Sun off)
Written by Tony Boey on 19 Jun 2025
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the opened a branch at the intersection of telok kurau and changi road (opposite the kim sang leng)
ReplyDeleteJames Quaky i tried once at opening hour ~7am. flavour and noodle texture fine but it wasn’t hot. i remember original branch from several years back. broth was more similar to beach road - perhaps with slightly more prawn flavour. now, prawn flavour is very pronounced. perhaps using ground roasted prawn shells.
ReplyDeleteStanley Ling sometimes I wonder the umami can be boosted with some artificial flavoring or some powdery flavors
ReplyDeleteThey use cooked IQF prawn not like before use red leg prawn....
ReplyDeleteYes, the previous owner is Dixon. I still prefer his version.
ReplyDeleteI tried this, Bedok 85, Albert DC Big Prawn Mee, all not as good.
I fancy more on that braised chicken noodle rather then this prawn noodle 🤣
ReplyDeleteBut then, I have not being there for a while , not sure any changes there .
James Quaky They added those tonkatsu broth flavour to enhance the taste. One prawn mee also, their broth is extremely artificial, added too much.
ReplyDeleteI concur with the comment about their additional of artificial tonkotsu flavouring spoiling the taste. Tried once, din go back again.
ReplyDelete