Believe it or not, this simple dish of fried prawn noodles had already been passed down for two generations. The father was taught to cook by a master from Singapore for two years and has now passed it down to his son. If it is your first time here, don’t underestimate the young chef’s skills! He is as good as his father is!


The stall had actually been around for a while. They first started out as a roadside stall opposite a Toyota factory and have now moved into a shop. They had a history where when the owner’s oldest son once attracted the attention of the Singapore newspapers, as for the reason, you are welcome to find out from the owner himself!

The prawn noodles seem to be rare in Malaysia and is more common and popular in Singapore. It was said to have originated from China, created by Hokkien sailors. The prawn noodles we know are all served with soup, but this particular prawn noodles are fried and served dry. The challenge lies in the fire control; the dish cannot be too damp.

The ingredients include garlic, eggs, soy sauce, noodles, vermicelli, bean sprouts and of course prawns. When frying, he would add on what he would call his ‘secret weapon’ – prawn broth. After adding in the broth, the noodles are fried until the soup has slightly dried up and the dish is completed with sambal and lime. A very tempting dish indeed.