One Prawn & Co’s – 12 Course Seafood Grill Dinner [Media Invite]

Fresh from earning a spot in Michelin Guide 2022 Bib Gourmand, Executive Chef / Owner Gwyneth Ang and her team are proud to present to you dinner service at One Prawn & Co’s (‘OPC’). Serving 12-course Seafood Grill.

Combining her 10+ years of culinary experience in established restaurants Burnt Ends, Tong Le Private Dining and Forlino, with quality seafood ingredients sourced from different parts of the world. OPC is now ready for its sophisticated evening culinary delights.

The Ingredients

For those who have been to OPC for their prawn noodles, the evening experience is just different. While you can’t change the décor, you can definitely set the atmosphere. From the onset, you will be welcome by the service crew dressed in long sleeves black shirts, black pants and black mask. Once seated, you will be presented with the menu and cold towel as well. To spice up the mood, you will be serenaded by chill music from the BOSE speakers throughout the evening.

One of the Service Crew

The 12-course dinner is priced at $128++, you can choose to top up $30++ for free-flow house pour sake or go for ala carte’s seasonal sake pairing and other drinks. As the team is committed to presenting the best of each course to customers, limited slots are available and all dine-ins will be strictly by reservations only.

OPC 12-Course Seafood Grill Dinner Menu

House Pour Sake

Dinner started with Amaebi - Sweet Shrimp, Avocado, Tomato, Rice Flower. A crunchy sweet shrimp, toss with tangy avocado and tomato mix sitting on light and crispy rice crackers. A nice appetizer to open up the palate.

Amaebi

Amaebi

To accompany our meal, LD chooses the free flow house pour sake and I choose sparkling juice yuzu. LD says the sake helps to bring out the natural sweetness of the seafood.

House Pour Sake

Sparkling Juice Yuzu

The next four dishes are served together. Hyogo Oyster - Fresh Oyster, Mignonette Granita; Amberjack - Cured Amberjack, Soy, Seaweed; White Shrimp - Poached Shrimp, Coconut, Garam Masala; & Soft-Shell Crab - Tempura Soft Shell Crab, Kicap Manis, Baby Gem.

Hyogo Oyster, Amberjack, White Shrimp & Soft-Shell Crab

The Hyogo oyster is big, plump, juicy and naturally sweet, we almost can not taste the granita in the oysters. The amberjack is thickly sliced, and cured with a lovely smoky flavour, soy and seaweed. It was delicious.

Hyogo Oyster

Amberjack

White shrimp has a familiar taste that is close to home. The poached shrimp is coated with coconut cream. Although the menu says garam masala, I feel it tasted closer to rendang spices. The softshell crab has a crispy exterior and juicy flesh. It is sitting on sambal sauce and lettuce. We eat it like a crab wrap. We think it can do with a bit more kick / spiciness on the sauce.

White Shrimp

Soft-Shell Crab

Soft-Shell Crab

Maitake Mushroom - Grilled Maitake Mushroom, Burnt Barley Risotto, Chicken Jus. The team at OPC start to flex their creative muscles. The grilled mushroom on top is light and crisp. While the barley risotto is plump, smoky and when you bite the barley, the chicken jus just burst. A lovely mushroom umami overload.

Maitake Mushroom

Maitake Mushroom

Squid - Squid Noodles, Salsa Verde, Black Olives. We can’t believe that it is squid as it looks like some kind of thick noodle. The squid noodle is chewy with a strong fishy flavour. The jalapeno in salsa verde sauce brings out a nice heat to the dish while the herbs blend well with the squid, together with smoky black olives sprinkle.

Squid

Squid

King Scallop - Scottish King Scallop, XO Chilli Jam. When this dish was served to us, we can still see the sauce in its boiling state. The scallop is huge and juicy, while the XO chilli jam provided a multi-layer spicy flavour, like sambal instead of just a blow of spiciness. Nicely done.

King Scallop

King Scallop

King Scallop - Bite Size

Onglet - Hanging Tender Steak, Sunchoke Cream, Chives. The onglet has a nice sear externally and grill to the point of rare as the centre of the steak is reddish pink. It is meaty and tender with a bit of chewiness in it. The sunchoke cream is sweet, creamy and can easily be mistaken for cauliflower cream. Together with the gravy, it paired well with the steak.

Onglet

Onglet

Turbot - Grilled Turbot, Garlic Brown Butter, Capers, Pickled Papaya. I was surprised that turbot is on the menu as it is known to be a very expensive fish. Although we did not get the whole fish, it is easily one-third of the fish. It is grilled to perfection with a nice charred on the edges of the fish. We enjoy the fattiness of the flesh, infused with a smoky aroma and coated with brown butter capers. Though the capers are generously slathered on top of the fish, it was not sourish at all. The Asian touch of pickled papaya provided a subtle crunchy texture and balance the dish nicely. It is so so good; we clean up the fish to bare bones.

Turbot

Turbot

For the finale, Abalone Poached Rice - Baby Abalone, Signature Prawn Bisque, Egg Floss served in the Signature Claypot. This prawn bisque pao fan is a perfect end to the email. It tasted robust, loaded with umami and so comforting. The abalones are tasty, with a delicate chewy and crunchy texture. Although we were full, we did not waste a drop of the bisque. Yummy!!

Abalone Poached Rice

Abalone Poached Rice

Egg Floss & Crispy Rice

Abalone Poached Rice

Dessert is Seasonal Fruits - Specially curated from the local marketplace. Well, we had a bit of surprise this time, it was Japanese musk melon, strawberry and orange. The petite portion is just enough to cleanse the palate and leave you with sweet memories.

Seasonal Fruits

When we thought the dinner service is finished, the team surprise us with Burnt Ice Cream. A mini chocolate chip ice cream, infused with a smoky flavour. I must say, Chef Gwyneth sure enjoys playing with fire, OPC dinner service is her version of “Asador”.

Surprise!! Burnt Ice Cream

CBK Verdict: It was a lovely omakase treat by Executive Chef Gwyneth Ang and her team. The dishes are creative, superb and delicious. The portion is very generous, we heard some diners waiving the white flag during the fish dish. Although you can’t change much about the space, the team put in a lot of effort to change the atmosphere. For the amount OPC is charging, it is a steal. A must-visit. Cheers!!

One Prawn & Co’s – 12-Course Seafood Grill Dinner

Where: 458 Macpherson Road, Singapore 368176.

When: Tue – Sun, 18.00 – 23.00

Price: $128++ per pax / $158++ with free-flow Sake

Note: Dinner Service is by Reservation Only

Drink Menu - Alcoholic

Drink Menu - Non Alcoholic

Thank you very much Protegie, Chef Gwyneth and OPC Team for hosting us.

Food & Drink: 9/10

Value: 8.75/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $81 & Above

One Prawn & Co by Red Marble

458 Macpherson Road

Singapore 368176

T: +65 9639 8668

W: https://www.oneprawnandco.com/

F: https://www.facebook.com/oneprawnnco

IG: @Oneprawnnco

OH:

Lunch, Tue – Sun: 11.00 – 17.00

Dinner, Tue – Sun: 18.00 – 23.00

Closed on Monday

Niu Dian Beef Noodles – Superb Taiwanese Beef Noodles [MEDIA INVITE]

Niu Dian Beef Noodles, a Michelin Bib Gourmand awardee in Taiwan for 3 consecutive years has landed in Singapore. This beloved Taiwanese beef noodles were started in 2005 by Chef Lin Chun Ying, who had vast experience as Head Chef of Western Cooking in 5-star hotels in Taiwan. Drawing from his expertise, Chef Lin incorporates Western cooking methods into Chinese cuisine to create the flavours of beef noodles from his childhood.

Niu Dian Singapore

Niu Dian distinguishes itself by using only premium beef parts specifically flow-in from Australia. Combining their handmade noodles that are chewy in texture and 24 hours brewing of the beef parts, mirepoix and curated blend of herbs, Niu Dian has become a firm favourite in the Taiwan Beef Noodle scene. To ensure consistency across Niu Dian’s outlets, all proprietary sauces, marinades and selected ingredients are imported mainly from Taiwan.

Menu 1

Menu 2

We started the tasting session with Braised Beancurd ($3.90). Our initial impression, the beancurd might look a bit dry. Once I bit into it, the braising sauce just burst into my mouth, followed by the chewy beancurd texture and classic smoky aroma. It reminds me of the traditional beancurd shops in Taiwan.

Braised Beancurd

Cold Century Egg Tofu with Bonito Flakes ($5.90). LD says the century egg is fresh, rich & creamy and it is coated with the tangy sauce. The bonito flakes on top added a delicate umami flavour to this side dish.

Cold Century Egg Tofu with Bonito Flakes 

Combination Speciality Beef Noodle ($19.90). We choose the hard noodle texture with strong original broth. The combo cuts include Boneless Rib Cut + Tendon + Tripe + Golden Coin. The original broth has a nice yellowy colour broth, infused with the essence of the beef. A nice-looking beef consommé. When we first sipped into it, we can taste that the broth is packed with solid beef flavour. MOO MOO.

Combination Speciality Beef Noodle, Strong Original Broth

Tripe

The hard thick noodle has a lovely chewiness on it, while the rib cut and golden coin cut are amazingly tender. The tendon is soft with a delicate crunchy texture, while the tripe is springy yet soft. The cuts of the beef tasted clean and packs with delicious beef flavour, in absence of any gamey beef taste. The chopped spring onions are imported from Taiwan, the aromatic aroma just complements this bowl of soup perfectly.

Hard Noodle

Rib Cut

Next up is the Trio Speciality Beef Noodles ($18.90). We choose the hard noodle texture with strong braised soup base. This trio speciality includes Boneless Rib Cut + Tendon + Golden Coin. The braised version mixed the beef braising sauce with the original broth. The result is a robust broth with a bit of a spicy kick to it. The noodles are thick with a nice QQ to them, while the rib cut and golden coin are tender it is also full of braising sauce. If you like spicy, this will be the one for you.

Trio Speciality Beef Noodles, Braised Broth

Golden Coin

Tendon

To accompany the noodles, there are three condiments you can add to the dish. Bone marrow chilli, salted vegetables and chilli dipping sauce. The bone marrow chilli paste is Niu Dian rendition of XO sauce. It is made with a special blend of chilli, fried with bone marrow from beef bones. The essence of the beef is so strong, it will totally upgrade your beef noodle experience or other food that you apply it to. In Taiwan outlet, they sell their bone marrow chilli by the bottle. Chef Lin mention that they put it in fried kway teow in Taiwan to enhance the flavour of the dish.

Clockwise from Top: Bone Marrow Chilli, Salted Vegetables & Chilli Dipping Sauce

The Condiments Counter

The salted vegetables are imported from Taiwan, like most of the fresh ingredients in Niu Dian. This will help to balance the richness of the beef. Meanwhile, the dipping chilli is similar to those served in beef noodle stores in Singapore. It is watery and has the tanginess of lime in it.

Chef Lin with Bone Marrow Chilli

For the full Taiwanese dining experience, Niu Dian collaborate with Palace Tea and introduced a selection of in-house creations and signature drinks for bubble tea lovers. The Lime & Sour Plum Green Tea with Aiyu Jelly and Lychee Mint Black Tea made a great pairing with the beef noodles.

Palace Tea Counter

Lime & Sour Plum Green Tea

Lychee Mint Black Tea

We were impressed with the flavours during the Media Tasting, we decided to make a return visit the following week. This time around, we ordered Premium Braised Combination Beef Noodles ($28.90). The beef cuts will include Boneless Rib Cut + Tendon + Tripe + Golden Coin. The serving itself is different compared to other noodles. Here, the noodles are served in the original broth. The beef cuts are served in a separate pot with the braising sauce. There is also an empty bowl plus a small plate of sliced salted vegetables. You will also get an instruction paper on “3 Ways to enjoy our Premium Braised Beef Noodles”.

Premium Braised Combination Beef Noodles

3 Ways to enjoy our Premium Braised
 Beef Noodles Instructions

The noodles with the original broth allow us to taste the original beef noodle soup. Next, we get to try the noodle soup with braising sauce, by adding the braising sauce slowly. The strength of the braising sauce in the soup can be adjusted to our preference. For the finale, we get to try just the noodles with just the braising sauce, almost like the dry noodle version. All the cuts of the meat have the same taste and texture as during the Media Tasting, thus quality consistency checked! Yummy!!

Original Beef Noodle Soup

Premium Braised Beef

Original Beef Noodles Soup with Braised Beef

Noodle (dry) with Braised Beef and Salted Vegetables

Combination Beef Soup ($17.90 + $1 for additional egg drop). The beef cuts will include Boneless Rib Cut + Tendon + Tripe + Golden Coin. A good choice for someone on carbo restrictions. If you have tried the original soup, choose the additional egg drop to this broth. It gives the broth a nice smooth and silky texture that made us wish that there was a bowl of rice to go with it (oops, there goes the no carbo diet).

Combination Beef Soup with Egg Drop

Tendon

For those who don’t fancy beef, Niu Dian also serves Black Sesame Sauce Noodle ($11.90). It uses the same noodle; however, the Black Sesame Sauce is vegetarian-friendly. It is aromatic and bold. I find the flavour is on the mild side, especially after I try the beef noodle. I suggest you mix it with the salted vegetables to pump up the flavour. However, it suits LD’s tastebuds and she even polished off the sesame sauce.

Black Sesame Sauce Noodle

Black Sesame Sauce Noodle

For the side dish, we tried the Braised Beef Tendon ($6.90). It is surprisingly good. The gelatinous-looking tendon is soft and crunchy yet mild in flavour. LD, who don’t really like to eat tendon, was walloping them with the bone marrow chilli.

Braised Beef Tendon

Braised Beef Tendon

During this visit, we also tried Chrysanthemum Milk Tea. We don’t like it as it was too sweet for our palate. The milky flavour did not bode well with the richness of the beef.

Part of Dining Area

The décor of the restaurant is inspired by its Taiwanese roots. Combination of solid wooden tables and chairs that are classy and elegant. The service is friendly, though on the minimum side as the ordering is done through the QR code on each table.

Part of Dining Area

Overall, LD and I liked Niu Dian Taiwanese Beef Noodle. They brought the flavours of Taiwan to Singapore and the best part; it is so delicious and the quality is consistent. A must-visit for beef / beef noodle lovers and also for those missed Taiwanese Beef Noodles. Moo Moo. Cheers!!

Thank you very much Protegie and Niu Dian Beef Noodles for the invitation.

Food & Drink: 9/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $26 - $50

Niu Dian Beef Noodles (牛店)

520 Balestier Road

#01-01/02 VIIO @ Balestier

Singapore 329853

F: www.facebook.com/niudiansg/

IG: @niudiansg

OH:

Sun – Thu: 11.00 – 15.45; 17.30 – 21.30

Fri & Sat: 11.00 – 15.45; 17.30 – 22.00