Chef Kang Prawn Noodle House Review: Prawn Noodles By Michelin-Starred Chef Kang At Toa Payoh

But unlike the wanton mee place, which can be found in a hawker centre, his noodle house is located in an air-conditioned unit, tucked away at the base of a HDB block. After finishing NS, he served as an apprentice under a master chef and learnt about Hong Kong cuisine, until he was finally ready to start up a place of his own in the early 2000s.

After hearing of his previous exploits, we decided to head down and see if the food at his newest restaurant was just as good as his other places. Food at Chef Kang Prawn Noodle House The main dish was the King Prawn Noodle Soup With Prawn Paste Spare Ribs ($10) . I was already a little sceptical of the quotation, and I anticipated to be blown away after forking up that much for a relatively basic dish.

It was pretty big, but made up the bulk of the actual meat in the dish. The noodles were clean-tasting and didn’t have any hint of alkaline to it, but they were quite standard apart from that. The portion size of noodles was large, but there was little variation in taste and texture.

There were ingredients such as fried lard and beansprouts throughout the bowl, which helped add bits of crunchy texture to the dish. I forecast something as big as a tiger prawn, considering that there was only one piece in the dish.

I’m not a fan of the boiled pork ribs in prawn noodles most of the time, but I was intrigued by this unique spin on it. The next dish, and only other one on the menu, was the Hot Stone Prawn Paste Spare Ribs Rice ($10) .

I have to say that it was impressive in presentation, and I was overjoyed to see so many of the pork ribs that I liked so much. After a while of mixing, the rice at the bottom was browned and gently charred, while the egg was cooked properly and spread throughout the dish. It was similar to claypot rice, but plenty of the grains were simply seasoned with oil and didn’t have any other taste to them at all.

They were just as tasty as the one that came with the prawn noodles, with the added benefit of being kept piping hot. Ambience at Chef Kang Prawn Noodle House The eatery is located in a Toa Payoh neighbourhood and stands out among the tuckshops and old-school coffee shops surrounding it. At $10 per dish, the bowls of noodles and rice are far pricier than what they actually contain.

The prawn noodles were unremarkable and came with a paltry amount of prawns. The rice didn’t have enough taste, and even though the pork ribs were frankly amazing, I wouldn’t be willing to fork out that much money for the meal again.