Da Shi Jia 大食家大大大虾面 – A New Next-Gen Prawn Mee Stall!

Located along Killiney Road, Da Shi Da is a quaint little restaurant that specialises in Prawn Mee. The restaurant opened early 2018, and is run by Seth Sim and his wife, Yvonne.

You may find the Da Shi Jia brand quite familiar. In fact, the restaurant is part of the Big Eater Restaurant group, which is a famous zi char brand with many outlets island wide. The brand is owned by Seth’s father.

Seth shared with us that he learnt the art of cooking prawn noodles from a hawker in Boon Lay. He then decided to open his own restaurant specialising in prawn noodles. He will return to help his dad with the chain of zi char restaurants when his prawn noodles business takes off. His wife, Yvonne, also left her banking job to support her husband in his new business.

As you enter the shop house, you will be greeted by a beautiful mural of the ‘Eight Immortals Crossing The Sea’. The mural exudes an oriental vibe, which gives the restaurant its finesse. This is, after all, a Chinese style restaurant that specialises in prawn noodles!

There are many price points for the prawn noodles at Da Shi Jia. The prices increase along with the size of the prawns. It starts from $5.80, all the way to $16.80 for the extravagant Da Shi Jia Signature Prawn Noodle. In Mandarin, it reads as “大食家大大大虾面”, and has three “big” written in its name! I’m sure you know why!

Diners can choose from a variety of noodles, such as yellow noodle, kway teow and bee hoon. We tried the dry version, which features al dente yellow noodles coated with a savoury black sauce. Toss the noodles up, together with the homemade pork lard and kang kong. As you take a bite of the noodles, do not forget to also grab a bite of those fresh and sweet huge prawns. Seth shared that he does not usually get a fixed variety of prawns each day and relies solely on the catch of the day.

If you’re looking to get a mixture of meat with your prawns, you can opt for the Da Shi Jia Pork Ribs Prawn Noodle ($13.80). We tried this as a soup version and it came with a side of chilli sauce for dipping and extra flavour!

When tasted alone, the homemade chilli sauce does pack a punch. When diluted with the prawn broth however, the sauce instead flavours the soup with a tangy and spicy mouthfeel.

Fans of bai mee fen would be thrilled to know that the restaurant also has their version of the famous zi char classic. The Da Shi Jia Wok Fried Big Prawn White Bee Hoon ($16.80) is definitely a must try.

The prawns are first fried over a high heat, which gives it a nice char and a beautiful wok hei aroma. Next, the bee hoon is then fried, together with shallots, garlic, kang kong, slices of pork and lard, before it is allowed to simmer in a prawn broth to absorb all its flavour. The result: an immensely flavourful and garlicky plate of bee hoon, topped with pieces of wok hei-rich prawns.

As an accompaniment to our bowl of prawn noodles, we ordered a plate of Shrimp Prawn Rolls ($5.80) to share. Freshly deep fried, these prawn rolls are addictive when dipped with mayo. Otherwise, they were a little under-seasoned for our liking.

Not to worry if you’re coming here as a group because for those who do not eat prawns, the restaurant also offers Century Egg Minced Pork Congee ($5, $5.80 with egg).

The menu spread at Da Shi Jia may not be extensive, but there’s definitely something for everyone.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.