Zhup Zhup by One Prawn & Co – The Ultimate Comfort Food [MEDIA INVITE]

One Prawn & Co, known for its Japanese Tonkotsu-style broth prawn noodles and earned a Bib Gourmand spot in the Michelin Guide Singapore 2022 and 2023, is rebranding to Zhup Zhup by One Prawn & Co (“Zhup Zhup”)

Zhup Zhup Store

Their famous Gao-Gao prawn broth has brought enjoyment to many diners and turned them into loyal customers. Executive Chef / Owner Gwyneth Ang and her team have expanded the menu at Zhup Zhup to include the ultimate comfort food.

The Menu

Claypot Lobster Paofan ($58), An entire lobster, prawns, Asari clams and Japanese rice poached in their umami-packed prawn broth. Topped with egg floss and Japanese rice that has been specially dehydrated (not fried) in-house for a lovely textural contrast.

Claypot Lobster Paofan 

The overall dish is so comforting, LD and I cleaned the whole claypot till the last drop.

Claypot Lobster Paofan - Individual Serving 

The Lobster

The Last Drop

The Paofan also come in the seafood version ($16). Poached in Zhup Zhup’s signature prawn broth, loaded with prawns and Asari clams.

Claypot Hokkien Mee ($14). Chef's recommendation, the yummy ingredients include prawns, Asari clams, thick vermicelli, yellow noodle, plus Zhup Zhup umami prawn broth.

Claypot Hokkien Mee 

It is an amazing Hokkien Mee. Pack with flavours and loaded with hips of ingredients. The ingredients are about the same as the cards, I wish they have the option of adding extra noodles.

Claypot Hokkien Mee 

Not forgetting, Singapore’s favourite Zi Char dish, Har Cheong Gai ($9). Crispy externally and the mid-wing fresh is juicy, succulent and bursting with prawn paste marinate. Yummy.

Har Cheong Gai

Overall, Executive Chef / Owner Gwyneth Ang and her team have created a delicious comfort food to add to their menu. Using their Signature prawn broth, the paofan and claypot Hokkien mee are amazing. The same can be said with their Har Cheong Gai. There are more reasons to visit Zhup Zhup as they are now open from 11.00AM to 09.00PM. Cheers!!

A full review of their Tonkotsu Prawn Noodles is available here.

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

Food & Drink: 8.5/10

Value: 6.5/10

Service: N/A (Media Invite)

Ambiance: 6.5/10

Budget per Person: $11 – 25; $26 - $50

Zhup Zhup by One Prawn & Co

458 Macpherson Road

Singapore 368176

T: +65 9878 8897

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

IG: @Zhupzhup_by_oneprawnnco

OH: Tue – Sun: 11.00 – 21.00

Closed on Sundays

Boon Kee Kway Teow Noodle – Since 1976

Boon Kee Kway Teow Noodle. Huh? That is my first reaction. I never heard of that name before, although I am a regular patron of the handmade fishball noodle shop at Chia Chee Drive. I spotted a post in one of the Food Group and it proudly posted that Boon Kee Kway Teow Noodle (“Boon Kee”) has been operating since 1976.

Hidden in Jalan Senang, the secluded part of Kembangan, the coffee shop catered mainly for the surrounding residents. It is very easy to spot outsiders like LD and I, when we enter the coffee shop.

When I went to the stall to order, Ah Guan, the first generation is busy changing the water for cooking the noodle. I was served by the son, Ah Poh. I ordered Mee Kia, dry and non-spicy ($4). He then asked me if I wanted ketchup or black sauce. I decided on the black sauce.

Mee Kia, Dry, Black Sauce

For $4, the portion is very generous. The toppings of bak chor (minced pork), sliced fish cakes, fishballs and meatball covered the noodles. The black sauce and pork oil are perfectly tossed to cover the al-dente noodles. Luckily, I did not order the $5 version, if not I will be having a hard time finishing it.

Mee Kia with Dark Sauce (Malaysian Style)

LD ordered the Mee Kia, spicy ($4). Usually, she will ask to add ketchup to the noodles, however, in Boon Kee this is the standard style. They called it the classic. The noodle is al-dente and the portion is generous as well. Although the chilli is good, LD says it is missing a bit of OMPH!!.

Mee Pok, Dry with Chilli (Ketchup + Chilli)

I also ordered Fishball Soup ($4). We got around 12 pcs of fishballs. The fishballs are soft and bouncy, plus you can see some pork lard swimming in the soup. I personally like the meatball better than the fishballs.

Fishball Soup

The drink stalls seem to be run by the same team, as they all wear the red colour Boon Kee Kway Teow Noodle shirt.

Overall, it was a fruitful journey to Jalan Senang. Boon Kee version of fishball noodle is indeed the classic version. We will return to try their Laksa and White fishball noodle (pork lard + light soy sauce version) as well. Cheers!!

Food & Drink: 8/10

Value: 9.5/10

Service: N/A (Self Service)

Ambiance: N/A (Coffee Shop)

Budget per Person: $0 – $10

Boon Kee Kway Teow Noodle

(Since 1976)

92 Jalan Senang

Singapore 418464

T: +65 9362 8578

IG: @Boonkeekwayteownoodle

OH:

Mon – Sat: 06.15 – 15.30

Closed on Sundays

One Prawn & Co – Tonkotsu Prawn Noodle [MEDIA INVITE]

On a never-ending quest to create the perfect bowl of Prawn Noodle, Executive Chef / Owner Gwyneth Ang has invented her version of Prawn Noodle. Armed with more than 10 years of culinary experience in established restaurants Burnt Ends, Tong Le Private Dining and Forlino, the technique, execution and the use of fresh ingredients transcends into the kitchen at One Prawn & Co (‘OPC’)

One Prawn & Co 

The simple equation is 18kg of prawn heads, plus 30 kg of pork bones, plus 20 hours of boiling, equal to 100 litres of collagen-rich prawn broth. Unlike the Singapore version of Prawn Noodle soup, OPC version is in between Penang Prawn Noodles and Japanese Tonkotsu-style broth.

Executive Chef / Owner Gwyneth Ang 

So, how does OPC prepare the prawn noodles? The passionate and dedicated Chef Gwyneth proudly takes us through the steps.

The Jumbo Prawn

Step 1. Five Fortune Jumbo Prawns Claypot ($30). A claypot is filled with the prawn broth, followed by the jumbo prawns, tobiko prawn balls, pork ribs and shabu sliced pork. The jumbo prawns are still raw, while the prawn balls, pork ribs and sliced pork are parboiled to ensure the cooking time is in sync with the prawns. Cooked on high fire for a while, the lala is added followed by the lala juice. Once the broth reaches boiling point and foam arises, the prawn soup is ready to serve.

Five Fortune Jumbo Prawns Claypot - Boiling

Step 2. At the noodle station, the noodle is cooked together with kangkong and bean sprouts. For the dry version, shallots oil, chilli, shallots, pork lard and a dash of OPC prawn broth are added and tossed together. For the soup version, the noodle is still served separately from the soup. It is mixed with shallots oil, shallots, pork lard and a few scoops of OPC prawn broth.

OPC Prawn Noodle - Dry Version

Now the OPC Prawn Noodles are ready to eat.

The Spread

For the Shabu Sliced Pork & Prawn ($14), regular prawns are used. It followed a similar process, the claypot is filled with prawn broth, regular prawns and shabu sliced pork. Unlike the Five Fortune Jumbo Prawns Claypot, no lala juice is added on this broth.

OPC Prawn Noodle - Soup Version

My Noodle - Yellow Noodle + Bee Hoon

When we slurp the broth of the two claypot, we realised the unique difference. The Shabu Sliced Pork & Prawn, the broth is robust, sweet and packed with prawn and pork flavour. LD noticed that the pork flavour is stronger than the prawn flavour, resulting in a broth that is similar to Tonkotsu ramen broth. The regular prawns are fresh and crunchy, while the shabu sliced pork is tender and succulent.

Shabu Sliced Pork & Prawn 

Regular Prawn

Meanwhile, the Five Fortune Jumbo Prawns Claypot have all the flavour characteristic above. However, it has a very distinct seafood sweetness that comes from the lala juice. The jumbo prawns are fresh and cooked to perfection, while the prawn balls is bouncy and loaded with flavours. The pork ribs are very soft to the point of form tender.

Five Fortune Jumbo Prawns Claypot, Dry Noodle, Beancurd Skin and Pork Lard

Jumbo Prawn

Lala

Prawn Ball

Chef Gwyneth uses the claypot as it has good heat retention over a long period. Plus, the broth remains consistent from start to finish. It was delicious and comparable to the top ramen broth in Singapore.

Pork Ribs

You can also add a beancurd skin ($1 each) to your order. Dunk it in broth, like how you do it in a steamboat session and the beancurd skin will easily absorb the broth. You can taste the umami flavour in a different texture.

Ngoh Hiang Station

OPC also sells Ngo Hiang. We choose the small Tasting Platter ($8.50) consisting of Ngoh Hiang, Handmade Fishcake, Fried Beancurd, Sotong Youtiao, Crispy Prawn Crackers. In general, the ngoh hiang is good, however, it is lacking the OMPH factors, especially in the crispy prawn crackers. For us, the Ngo Hiang here can be improved. We will order it as a side dish, but not a die die must-eat dish.

Small Tasting Platter

Small Tasting Platter

We went back a few days later during their peak lunch hour and we queue for around 30 minutes to get a seat. As we are queuing, a team member of OPC passed us the menu. Once we are getting closer to being seated, a team member from OPC will take your order. Once we are seated, our order was served within 5 minutes.

The Menu

Occupying a whole shophouse, the kitchen takes up the majority of the area inside the shop. Most of the seats are located along the walkway outside the shop. Due to safe distancing measures, OPC is able to cordon off the walkway area, making it like part of the shop.

One Prawn & Co 

Overall, Prawn Noodles at OPC are unlike other prawn noodles in Singapore. It is unique, delicious and at ramen esque standard. From the queue forming during lunchtime, a lot of customers agree on this. Prawn Noodles lovers, you don’t want to miss out on this. Cheers!!

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

Food & Drink: 8.5/10

Value: 6.25/10

Service: N/A (Tasting Invitation)

Ambiance: 6.5/10

Budget per Person: $11 - $25; $26 - $50

One Prawn & Co by Red Marble

458 Macpherson Road

Singapore 368176

T: +65 9639 8668

W: https://www.oneprawnnoodle.com/

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

IG: @Oneprawnnco

OH:

Tue – Sun: 11.00 – 21.00

Closed on Monday

Pin Ji Fishball Noodle – Delicious All Round Fishball Noodles

Pin Ji Fishball Minced Meat Noodles - Mee Kia

Pin Ji Fishball Minced Meat Noodles (‘Pin Ji’) is owned and operated by Keith and Michelle. The stall first catches my attention a month after it started its operation through social media post. Two things that attracted me were handmade fishballs and handmade fish dumplings. The best part is that it is located in the same wet market in Serangoon North that I regularly bring my MIL and auntie to shop.

Pin Ji Fishball Minced Meat Noodles - The Shop

When I visited them for the 1^st time back in 2019, I was not impressed. The fishballs are bouncy, packs the fish taste yet slightly under seasoned. The meatballs were solid, peppery while the fish dumplings remind me of Song Kee version but not at Song Kee standards. The main problem was their noodles, the mee pok is overcooked, lumpy and slow. My auntie and MIL also wonder what so good about it and why there is a queue?

A few months after our first visit, I dropped by again and I noticed some improvements. The noodle had a bit of life into it. Slightly springy and with a little more bite. The seasoning on the fishballs has improved, it is bouncy, tasty and savoury. The meatballs have a better overall taste compare to the fishballs. The fish dumplings have a bit of gooeyness, with bouncy skin and flavourful fillings.

Mee Pok - April Visit

Mee Pok - April Visit

Mee Kia with Chilli - April Visit

           

On 1^st April, before the CB, LD and I visited them again. This time around I feel Pin Ji finally get into their grove and all the key ingredients started to fall into its place. The only comment that LD has that time was their chilli was not powerful enough.

Handmade Fishball

Handmade Fish Dumpling

Handmade Fish Dumpling - The Fillings

Our last visit before writing this review as on 6 July 2020. I was impressed with the fishball noodles. I ordered the $5 version.  The texture of the noodle was just right. Springy, bouncy with a solid bite to it. Keith mixed the noodles with the ketchup or chilli, pork fats and black vinegar with care and ensure every strand are evenly coated. His timing on the cooking is spot on and so much faster compared to the initial period.

Mee Kia - July Visit

For the mix soup ($5), the texture of the fishballs is bouncy, crunchy, perfectly seasoned and packs with fish flavours. The same can be said with their meatballs. The fish dumplings tasted so so good now. The fish dumpling skin is QQ and slippery, while the ‘tee po’ (dried sole fish) are bursting from the dumpling. Awesome!!

Mix Soup  

Handmade Meatball

While Keith is doing the cooking, the soft-spoken Michelle is the one taking the order, preparing the tray and topping up the rest of the ingredients and condiments. The photo of the shop is taken in April, with the lady boss consent. No mask required at that time.

Overall, it was a great pleasure to see the journey of this young couple from the beginning till now. The fishballs, meatballs and fish dumplings are a must try. Keep it up!! Cheers!!

Food & Drink: 8.25/10

Value: 8/10

Service: N/A (Self Service)

Ambiance: N/A (Coffee Shop)

Budget per Person: $0 - $10

Pin Ji Fishball Mince Meat Noodles

Blk 153 Serangoon North Ave 1

#01-512. S550153

Blk 574 Ang Mo Kio Ave 10

#01-1825. S560574

T: +65 9878 7995

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

IG: @Pinjifishballnoodles

OH: Thu – Tue, 08.00 – 15.00

Closed on Wednesday

Lai Heng MMMM – Delicious BCM

Mee Pok @ Lai Heng

As a fan of Bak Chor Mee (Minced Meat Noodle), LD and I always keep a lookout for a delicious bowl BCM. Our new BCM adventure led us to Lai Heng Mushroom Minced Meat Mee (‘Lai Heng’).

Lai Heng Mushroom Minced Meat Mee 

The first time we visited the shop, we were surprised that the shop is run by all ladies. Only until the 3^rd visit, which falls on Monday, I finally saw the uncle cooking the noodle. The noodle price starts from $4/$5/$6 (for small, medium and large).

Mee Pok ($6, non-spicy). On our second visit, I decided to combine my breakfast and lunch, so I ordered the large portion. The portion is huge and I have trouble finishing my order. The noodle is cooked to al-dente and for non-chilli, the balance between ketchup, vinegar and mushroom sauce is perfect. Surprisingly, you can find beansprouts hidden between the noodles.

Mee Pok $6

One thing obvious between the $5 and $6 version, is the portion of the toppings which include mushroom, liver, lean pork meat, minced meat and also the slices of abalone. The liver thinly sliced, resulting in a crunchy texture instead of the usual soft and creamy. Each dry version of the noodle come with a bowl of soup, that is robust and filled with the essence of Oink Oink.

The Noodle

Abalone

Mee Kia ($5, spicy). LD prefer Mee Kia compare to Mee Pok. According to her, the noodle is cooked to al-dente, while the chilli is fragrant with a medium level of spiciness to it. The toppings are less than mine, but it is more than enough for the amount of noodle served $5 portion.

Mee Kia $5

Check out the Chilli

Mee Kia Soup ($5). I finally got to try their soup version. For the soup version, the noodle and ingredients are covered with the robust broth. The noodle is springy and absorbs the broth nicely. It has the same topping as the dry version, with the addition of “Tong Cai“ and seaweed. I feel that the soup version is very good, almost like eating our Singapore version of ramen. Yum Yum.

Mee Kia Soup $5

Mee Kia in Soup

Since Lai Heng has been operating for 34 years, they sure have their own fans. Waiting time up to 30 minutes is normal, but so far, we waited around 10 to 15 minutes on average. Once you placed your order, you will be given a queue number and you just have to wait at your table until your number is called.

While Waiting for Our Noodle 

Chilli and PORK LARD is self-service!!

Unlimited Pork Lard

Overall, a must visit place for Bak Chor Mee lovers and it is in my top 3 Bak Chor Mee place in Singapore. Cheers!!

Food: 8/10

Value: 8/10

Service: 7/10 (Self Service)

Ambiance: Clean and Tidy Coffee Shop

Budget per Person: $0 - $10.

  

Lai Heng Mushroom Minced Meat Mee

Blk 73 Toa Payoh Lorong 4

#01-611

Singapore 310073

T: +65 9620 2074

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

IG: @Laihengmmmm

OH:

Thu – Tue: 08.00 – 16.00

Closed on Wednesday.