PRAWN LAKSA, S$4.40
The gravy here is on the smoother and lighter side, with requisite creaminess from freshly-squeezed coconut milk. The warm spices in the rempah, or spice mix, (heavy on turmeric, which gives the laksa its appealing yellow tinge) work well with the dried shrimp broth to yield a comforting gravy that has a sweeter finish than most laksas. The house-made hae bee (dried shrimp)-spiked sambal adds a welcome savoury and moderately spicy kick to the dish, which is complete with slippery thick bee hoon, fish cake, cockles and small but springy Vietnamese sea prawns.
TRADITIONAL PRAWN NOODLES (DRY), S$4.30
Slicked in a piquant mix of house-made chilli paste, lard and fried shallot, the yellow noodles are cooked just right. The soup is flavourful but has a lightness to it. Like the laksa, the broth is on the sweeter side as well. This entry-level hae mee comes with fresh Vietnamese sea prawns, slices of lean pork, fish cake and was filling enough for us.
PORK RIBS PRAWN NOODLES, S$5.30
Other topping combinations include chunks of tender, slightly fatty pork ribs.
CLAMS PRAWN NOODLES, S$5.30
This comes with a handful of small but sweet clams – we preferred the heartier pork rib option for the same price.
JUMBO PRAWN NOODLES, S$10.80
While not exactly jumbo-sized, the prawns of this upgraded bowl were succulent and bouncy.
BOTTOM LINE
Priced under S$5, the entry-level laksa and hae mee here offer rather good value, though the broths for both were a little too sweet for our taste. If you happen to pop by, pick the heartier dry prawn mee, which comes with a fragrant house-made sambal dressing.
Geylang Laksa Prawn Noodles’ new outlet is at 632 Ang Mo Kio Ave 4, Singapore 560632. Open daily 8am – 8.30pm. More info via Facebook & Instagram.
The original outlet is at #01-150 Blk 45, Sims Drive Ave, Singapore 380045. Open daily except Tue, 5.30am – 2pm.
This article was originally published in 8Days.