Wang Bu Liao Prawn Noodle • Really Unforgettable? 忘不了传统大虾面 ☏ 8885 8577

忘不了传统大虾面 Wang Bu Liao Traditional Prawn Noodles | 6001 Beach Rd, First Floor #01-27 Golden Mile Tower, Singapore 199589 🚅 5 minute walk from Nicoll Highway station ☏ 8885 8577 ⏰ 11am - 6pm (opens 12:30pm on Sat, off on Sun)

My Singapore prawn noodle hunt brought me to Wang Bu Liao / Unforgettable Prawn Noodle shop at Golden Mile Tower today.

Truth be told, the tag Wang Bu Liao / Unforgettable piqued my curiosity just like wang bu liao fish 🤭

So, here I am at the grand old Golden Mile Tower, just across the road from Golden Mile hawker centre.

The venerable shopping centre was a bit gritty and musty in some parts, and there were rumours that it was due for a major revamp soon. (Which means Wang Bu Liao Prawn Noodle may be moving.)

But, anyway, such places attract me 🤭

I opted for the S$5 serving. Soup with yellow noodle, prawn, pork slices and fishcake slices. I added braised pork skin for S$1 more.

The pig skin looked incredibly enticing on the shelf and it is one of my favorite foods anyway 😄

We jump right into the soul of prawn noodle - the soup.

The soup was watery with quite robust umami, savoury, salty flavours with just a touch of porcine sweetness. It was not viscous, nor hyper crustacean umami, so it is closer to what I remember of prawn soup from my childhood. Boss told me he uses no MSG.

Soft spongy yellow noodles flavoured by the umami savoury salty sweet porky prawn soup.

There were two forefinger size prawns. I like it that they were shelled but with the head intact.

The flesh was tender firm with a juicy crunch and sweet flavour.

Umami rich juices dribbled from the head cavity.

Pay S$1 more for add-on pork skin.

I like the tender braised pork skin, soft crunchy gummy with a slight savoury taste.

Thin slices of fishcake.

Floppy soft crunchy savoury. Nice.

Soft tender sweet savoury lean pork slices.

Finished 😄

Next time, I want to add pork rib, liver and also try the saucy dry version.

After enjoying my prawn noodle, I coyly asked friendly boss Tan 陈庆财 about his business. He asked me my name and intention, which I replied 梅 and that I am going to share my experience on my "Facebook".

Tan started as a hawker assistant at age 11 at the hawker centre at Toa Payoh lorong 8. It was a bak chor mee stall. Tan later developed his own prawn noodle recipe and opened his own bak chor mee cum prawn noodle stall. Now, Tan sells only prawn noodle.

Tan has built up his fan base over the past thirty years and has quite prominent social media profile.

Unforgettable? I'll say Wang Bu Liao is certainly in the band of Singapore prawn noodle that I enjoy. WBL is a shop I can rely on for an enjoyable bowl of porky prawn noodle tradition and to introduce our founders' flavours to the next generation and visitors.