Zion Road Big Prawn Noodle has famous prawn mee near Great World MRT Station
Previously known as ‘Noo Cheng Adam Road Big Prawn Mee’, Zion Road Big Prawn Noodle made headlines a few years ago when its stall owner declined to sell his famous prawn noodle recipedeclined to sell his famous prawn noodle recipe to investors, even when they allegedly offered him $500k.
It’s this dedication to his craft that earned him his accolades: in addition to numerous rave reviews online and in print, Zion Road Big Prawn Noodle has been awarded the Michelin Bib Gourmand every year since 2018. This accomplishment is made evident to passers-by through the row of Michelin decals plastered on their storefront.
It was only necessary, then, that we went down to try this renowned dish for ourselves!
Food at Zion Road Big Prawn Noodle
The stall offers dry and soup versions of their prawn noodles, available in portions sizes of $8/$13/$20/$28. Bowls priced at $13 and above come with their signature extra-large prawns, which we had to try. I ordered two $13 bowls, one each of soup and dry, along with a combination of yellow noodles and thick bee hoon.
I started with the dry version. The noodles were evenly coated with a sauce that featured overtones of chilli and ketchup, which I enjoyed.
The chilli was especially fragrant, and provided much of the flavour for the noodles. I found the noodles to be lacking in depth taste-wise, but it was nothing too distracting. This was counteracted by the broth, which boasted a rich, umami flavour.
Within the broth, you can find the star ingredient: the extra-large prawns. Each prawn was cut in half, which made deshelling them a lot easier. Because they were fresh and well-cooked, the flesh came off the shell with little effort, and was also incredibly juicy.
Besides prawns, you get a hefty piece of pork rib and a few thick slices of pork belly. The pork rib, on one hand, was lean and meaty, while the pork belly had a substantial layer of fat that made it melt-in-the-mouth tender.
The prawn soup came with the same ingredients as the dry version, except that here, everything is submerged in the broth.
The noodles here were slightly softer compared to the dry version, probably due to their absorption of the flavourful broth. Because of this, I personally preferred the prawn soup, as it allowed the richness of the broth to shine.
Ambience at Zion Road Big Prawn Noodle
While Zion Riverside Food Centre is a fairly small hawker centre with just over 32 stalls, it’s home to several renowned ones, including Lau Goh Teochew Chye Thow Kway, Soon Lee’s Pig Organ Soup and No. 18 Zion Road Fried Kway Teow. This meant fairly large lunch crowds and the possibility of food selling out before stipulated closing times, which is why we decided to head over at 11:30am.
During our visit, the prawn noodle stall was still prepping their ingredients, so we waited for about 10 minutes before the stall officially opened. By then, a small line had already formed in front of the stall. Luckily, we didn’t have to wait too long to place our order, and got our food pretty quickly.
Although it seems expensive at first glance, Zion Road Big Prawn Noodle’s prawn mee justifies its relatively high price tag with generous portions of high quality ingredients. Each bowl comes with heaping servings of extra-large fresh prawns, pork ribs and pork belly slices, making the $13 price tag pretty affordable in retrospect.
I’d definitely recommend this stall to anyone who enjoys hei mee or prawns, and will certainly visit this stall again in the near future.
You’ll find Zion Road Big Prawn Noodle among our list of 21 best prawn noodles in Singapore, alongside OG stalls such as Whitley Road Big Prawn Mee and Blanco Court Prawn Mee. If you’re craving dessert after this, travel one MRT station down to Orchard and try some monochrome-coloured bakes at NOWAFTER Cafe!
Address: 70 Zion Road, #01-04, Zion Riverside Food Centre, Singapore 247792
Opening hours: Tue-Sun 11:30 am to 3pm, 6:30pm to 10pm
Tel: 9006 4655
Zion Road Big Prawn Noodle is not a halal-certified eatery.
Photos taken by Melvin Mak
This was an independent review by Eatbook.