Xiang Zai Prawn Noodle – Third Gen Hae Mee with Time Tested Recipe!

With the recent spike in the number of young generation hawkers, it seems that our endangered hawker culture is safe for now. Cheng Fa Shou Shi 成发熟食 may be a brand that’s familiar to those who frequented the now defunct wet market and hawker centre at Hougang Avenue 7. It is currently run by a third generation young hawker, Eu Siang under a new name: Xiang Zai Prawn Noodle 祥仔蝦面.

Opened in late March this year, the stall is currently located at Ang Mo Kio avenue 4. On why he wanted to start a hawker stall, the ex-air force specialist shared that he had always wanted to go into the food and beverage industry, and starting out as a hawker was the most viable option for him.

The 30-year-old recounts his childhood, when he would help out at his grandmother’s stall with the serving of noodles to customers, and the peeling of prawn shells. It was a tiring process, but he did enjoy himself. Now, he is reliving his childhood memories as he runs Xiang Zai Prawn Noodle.

The stall focuses mainly on hae mee, but has other items as well, such as Clam Noodle ($4), Pork Rib Noodle ($4), as well as Pig Tail Noodle ($4). All the noodles share the same broth, which is the basis to a tasty prawn noodle dish.

Ah Siang, which is what most people call him, shares that he boils his broth for 2 hours. What goes into his broth is a secret, but a generous portion of the usual ingredients, such as prawn shells and pork bones are definitely included.

The hearty broth is indeed tasty. It isn’t overly thick or cloying and has a natural sweetness from the prawn shells. The dark brown broth isn’t overly fishy or peppery, which makes it very smooth to swallow.

We tried the Prawn Noodle (w) Clam ($5), which came with a generous portion of fresh seafood. Ah Siang mentioned that he uses fresh seafood delivered directly from the fishery port. Although the freshness of the seafood was unquestionable, we felt that the prawns were a little dry and overcooked.

We also enjoyed the sambal chilli Ah Siang uses in his dry noodles, such as the Prawn Noodle (w) Pork Ribs ($5). The flavours of the sambal isn’t overly complex. You get your savouriness and a lot of heat. It delivers what it is meant to taste like, without any excess flavours.

I think it is extremely heart-warming to see that Ah Siang is making an effort to continue his grandmother’s legacy. Working as a hawker is definitely not the easiest path, but with Ah Siang’s determination and time-tested recipe, we’re rooting for his success.

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

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Ah Pang Seafood which serves remarkable steamboat, or Chinatown Special, a stall in Chinatown that only sells fried rice!