Thursday, June 18, 2009


A trip to the the United Kingdoms made me appreciate acutely the richness of the food culture in Singapore. Chinese, Malay, Indian, Italian, French ... You name it, you have it in Singapore. After a good rest, it was down to Old Airport Road food centre for a humble plate of Chay Kway Teow from the Lao Fu Zi stall. But alas!, it was closed by the time we reached. With a hungry stomach begging to be satisfied, it was straight for a another simple but humble dish we have in Singapore. The prawn noodles.

The prawn noodles contains elements from the Malay and Chinese food culture. Malay chilli spices mixed with Chinese noodles and a spicy based soup, it is another classic example of how food in Singapore is created from an amalgamation of two or more different cultures. Just like other local dishes like Chay Kway Teow and Fried Hokkien Mee, prawn noodles in Singapore is a food defined by its cultural hybridity.

The prawn noodle at Old Airport Road... What can I say? I would think that it leaves much to be desired. The chilli they used was not sweet enough and as a result, did not manage to create a good blend with the noodles, fried unions and pork lards. The flavor of the soup was not deep enough and can be improved as well.

However, the prawns were fresh and crunchy making up for the not as tasty noodles. Overall I would not say that it was bad. Just not good enough to leave me chirpy for the rest of the night. After a long journey home, this bowl of prawn noodle definitely raised my mood.

Mood Uplifting Determinant (MUD): 7 (not bad, raised my mood but it did not last for long)

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