Address: 370 East Coast Road, Singapore 428981

It was a lazy Sunday afternoon. The day before the Labour day public holiday in Singapore…some irony there. I and my friends were seeking lunch after a vigorous game of basketball (truth be told…the actual game consisted of a few slightly overweight players approaching their 30s (i.e. us), standing around the hoop nonchalantly while someone tries to score a basket…occasionally a member of this troupe would get inspired and imbued with a burst of energy, proceed to do something mildly athletic…some clapping to encourage the now exhausted fellow would ensue…ad nauseam).

Our destination was Beach Road Prawn Mee Eating House located at East Coast Road. The whimsical signage reflects a common phenomenon in Singapore whereby stall owners having established some branding at their former location will pointedly incorporate some mention of their old location at their new site. Which begs the question that if they having aquired more goodwill at their now old “new” site, are forced to relocate again - what will be their new branding strategy?

“East Coast/Beach Road Prawn Mee Eating House”
“Beach Road (Part II) Prawn Mee Eating House”
“Return of the East Coast Prawn Mee Eating House, Son of Beach Road Eating House”
“Bound to be a famous stall because the sign says it is not from this part of town Prawn Mee Eating House”

Nonsensical branding aside, the place was packed. Although chaos seems to reign in the interior, there was some system in place for the ordering of the food. There is a queue for the prawn mee and drinks on one end and another for the Ngoh Hiang at the other. The food will subsequently be served at your table. Yup, this business owner sure knows an important business mantra - make it easy for the customer to buy and pay for his food…nevermind the delivery part.

The prawn noodles took around 10-15 minutes to arrive. The Ngoh Hiang 20 minutes. The wait was worth it.

The signature dish of soupy prawn noodles (S$4). I loved the way they cut each prawn down the middle with the shell intack. In this manner, the flesh can be easily extracted without the need to shell the prawn. The essence of this dish was in the soup - extremely savoury liquid that is flavourful of the prawn extract. Add your own dosage of chilli flakes and you get a potent mixture of spice and shrimp.

I had the Prawn noodle soup with Pork Ribs or Bah Kut (S$5). For the extra one dollar, they throw in the succulent Pork Ribs. The meat is so very tender that you can easily debone the ribs. Look on in complete satisfaction as you chuck the totally smooth bone remnants on the table. heh.

For those not keen on noodles in soup, there is of course the dry version (S$4).

To end off the meal, we had Ngoh Hiang (S$7.70). A dish of basically assorted fried items that you eat with either the chilli dip (comprising garlic and other secret blends) or the sickly pink sweet sauce (you can tell I do not favour this effeminate looking condiment…that is because I am a real MAN..*beats chest with much gusto*). Ngoh Hiang or 五香 refers to the five spices used in the seasoning and also refers to the main item in the dish. A wrap of minced meat and shrimp that is deep fried. Other items are fried egg roll, beancurd, prawn fritters, cucumber, and the century egg. The century egg is probably a Fear Factor contestant’s worst nightmare. At first sight, the century egg looks like what its name suggests - an egg gone really, really..really bad…

Urban legend has it that the eggs are treated with horse urine and the chemical reaction that takes place gives the egg its black shade and special taste. My friend had clarified that horse urine is not used but instead special soil and chemicals are employed. I did not interrogate him further on whether the said soil would have recently come into contact with the derriere of horses or other farm animals.

I stayed clear of the Century eggs…just to be on the safe side.