Wen Wen Pork Rib Big Prawn Mee – Delicious Seafood Hotpot With A Lot of “Liao”!

Wen Wen Pork Rib Big Prawn Mee started 5 years ago by Uncle Richard and his wife at Geylang Bahru Market and Food Centre. As the food centre is undergoing renovation, they shifted to Old Airport Road Food Centre. Uncle Richard used to be in the printing industry, and only jumped into the hawker profession at age 49. Well, he’s a living proof that a person will never be too old to chase his dreams.

They do the usual prawn noodles but what’s so special about the stall is, they serve seafood hotpot as well! Uncle Richard’s Indonesian friend got him a bag of crabs, he added it into his broth and it tastes good. Hence, he came up with this seafood hotpot! Each Seafood Hotpot ($60 for 2 pax / $70 for 4 to 5 pax) consists of pig tails, pig intestines, lala, pork ribs, prawns, and crab.

For the ultimate seafood hotpot feast, you can top up $50 for a can of abalone. Uncle Richard doesn’t freeze the seafood, crabs and prawns are cleaned and prepared upon order to retain its freshness. The prawns are from Pontian, Malaysia, and Uncle Richard uses Teochew cold crabs. The size is smaller than those used for chilli crab and black pepper crab elsewhere, but the meat is moist and sweet, and the best part – it contains lots of rich roe!

The lala and prawns are very fresh, and the abalone added a chewy texture and pleasant briny flavour to our meal. The pork ribs feature fork-tender meat that’s easily detached from the rib, so enjoyable! Pig intestines and pig tails, on the other hand, are wonderfully smooth and tender, yet chewy in texture.

The husband and wife team arrives at 8am every day to collect the seafood that’s delivered fresh daily. He explained that during peak periods such as Lunar New Year and Ramadan, they have to head down to their suppliers’ stalls personally, or risk not getting any seafood supplies for their bestselling seafood hotpot.

In the morning, the couple will clean the seafood, and start preparing the broth and allowing it to simmer for 2 to 3 hours in order to infuse the seafood sweetness into the broth. Pu Er Tea is also added to make the colour of the broth more appealing. Indeed, each spoonful of broth boasts a crustacean sweetness. It is so robust and flavoursome that we couldn’t help but request for more! To accompany the broth, there is free-flow noodles dressed in lard oil, chilli, and topped with crispy fried shallots.

Besides savouring the ingredients prepared by Uncle Richard for the seafood hotpot, you are allowed to bring your own ingredients as well. We are definitely returning with our friends and family for this!

Note: This is an invited tasting.

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