Two weeks ago I met a gastronome at a food forum. When the forum ended, our foodie conversation continued. It appealed to what gourmets can not help but talk about – where we want to eat and the new fats we've tried.
She told me about a newly found hawker stall in Ghim Moh with a version of shrimp noodles as well, she dreams of it.
I knew I should try.
And, boy, am I glad that I did it. Prawn Village & # 39; s version of shrimp noodles is one of the better ones there.
The stall opened at Ghim Moh Food Center in December, after moving from the Golden Mile Food Center, where it had worked for a year.
serves two versions of shrimp noodles – a Penang version ($ 3), noodles in soup with small bowl shrimp and a dollop of sambal; and the usual version ($ 4), soup or dry, with two medium-sized sea shrimp.
01-62 Ghim Moh Food Center, Block 20 Ghim Moh Road; open from 6.00 am to 1.30 pm (Tuesday to Sunday), closed on Mondays; go to www.facebook.com/prawnvillage
Rating: 3.5 / 5
For $ 5 you can also get pork ribs with your noodles. The same stock is served with all versions.
The broth from Prawn Village will keep you coming back. It is spicy and spicy, a bit salty, but rather umami.
The soup has the potential to be thicker and more robust, I tell founder and co-owner Anson Loo, 39, a former senior operations manager with a private ambulance service that has a bachelor's degree in nursing.
He says he had to redefine the wealth to the local taste buds – the feedback was that it was too strongly flavored.
Yet I slurp every drop. I like it and I need more. The bowl that comes with the dry version of shrimp noodles is far too small to satisfy my appetite. I have to order a large bowl of soup next time.
Mr. Loo, an enthusiastic homecook with a passion for cooking, learned the recipe from a hawker in Penang in 2010.
He runs the Ghim Moh stall with two young universities graduate partners – Joanne Heng, 25, and Chan Kheng Yee, 26.
The broth, which is cooked for three hours, is made with a base of pork and chicken bones, as well as a mixed paste of dried shrimp heads fried with aromatics and sambal.
The shrimps are freshly bought daily at Jurong Fishery Port.
These dedicated hawker entrepreneurs come to the booth at 3 o'clock in the early morning so that they can open to customers in time for 6 o'clock. Their business, they say, is also a feasible one.
I hope the trio will inspire a new generation of hawkers and foodies to set up a store to keep the thriving Hawker culture alive.
• Follow Rebecca Lynne Tan on Twitter @STrebeccatan